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  1. Fry the chicken livers

    Rinse 250g chicken livers in a sieve, drain, then remove and cut out any sinewy bits. Melt 25g of the butter in a frying pan, tip in the livers and stir-fry over a medium heat for 7-8 minutes. Cut in half to check that they are cooked through. Transfer to a food processor with any juices.

  2. Melt the butter

    Melt 25g of butter in the frying pan. Stir in 2 chopped shallots, 2 crushed garlic cloves, a sprig of rosemary and two thyme sprigs. Fry for 3-4 minutes to soften, then pour in 2tbsp brandy and 100ml white wine. Simmer for 2-3 minutes until reduced by about two-thirds. Rest a sieve over a bowl, then tip the contents of the pan into the sieve and press down well to collect all the juices (you should have about 3 tbsp thickish juices).

  3. Blend the pâté

    Pour the juices over the chicken livers in the food processor, and season with salt and pepper. Melt another 50g butter in the frying pan and pour this into the processor, along with 2 tbsp double cream. Blend it all together, until the mixture is velvety smooth.

  4. Spoon into ramekins

    Spoon the mixture into 4 small ramekins (about 100ml) or similar dishes. Smooth the tops over so they are perfectly flat.

  5. Top with butter

    Gently melt a final 50g of butter in a small saucepan. Remove from the heat and let the white milk solids settle on the bottom of the pan. Spoon off the clarified (clear) butter and pour it over the top of each ramekin of pâté to cover and seal.

  6. Finish with rosemary

    Lightly press a rosemary sprig and a scattering of thyme leaves into the butter. Cool, then cover and chill overnight. 

  7. Serve

    Serve the pâté with melba toast, toasted nut bread or crisp crackers, and with a little salad on the side if wished. 

    chicken liver pate hero

    Calories 365 (18%), fat 31g (44%), saturates 19g (95%), sugars 1g (1%), salt 0.3g (1%) based on 4 servings.

    Freezing and defrosting instructions

    The pâté can be frozen and kept in the freezer for up to three months. Defrost thoroughly before serving.

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

  8. Ingredients

    We've prepared a simple shopping list so you can easily get all you need to make this classic pâté. Be sure to note down the ingredients or take a screenshot before heading to the shops.

    250g chicken livers
    125g butter
    2 garlic cloves
    2 shallots, chopped
    few sprigs of rosemary
    few sprigs of thyme
    2 tbsp brandy
    100ml white wine
    2 tbsp double cream

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