Chicken liver pâté recipe

11 ratings Rate
  • Serves 8
  • 5mins to prepare, 5mins to cook plus 1hr chilling time
  • 196 calories / serving
  • Freezable
Add this recipe to your binder.
Chicken liver pate, day 3  HERO e85bd868 8cde 42a7 acbf c7dcd1a14c81 0 472x310

In a large frying pan, melt 50g (2oz) of the butter and gently fry the livers for 7-8 minutes, until the livers are thoroughly cooked.

Remove them from the pan. Add the onion, garlic and thyme and sauté for 2-3 minutes until they are soft and translucent.

Put the livers back in the pan, add the brandy and give the ingredients a good mix.

Transfer the mix to a food processor and blend with the remaining butter. Season and add pepper and pour into a serving dish.

Chill for at least 1 hour and serve with hot toast.

See more chicken recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 150g (5oz) unsalted butter
  • 400g (13oz) chicken livers
  • 1 small onion, finely sliced
  • 1 garlic clove, finely sliced
  • pinch fresh thyme
  • 1tbsp brandy
  • freshly ground black pepper
  • Energy 815kj 196kcal 10%
  • Fat 17g 24%
  • Saturates 10g 50%
  • Sugars 1g 1%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 1.1g Protein 9.1g Fibre 0.3g


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.