Chicken Liver Pâté

How to Make Chicken Liver Pâté

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1. Melt the 15 g of butter in a frying pan over medium heat. Add the shallot, garlic and thyme and cook for 4 minutes, until soft.

   Mark done Start 4 min timer

2. Increase the heat to medium-high, add the livers and cook for 4 to 5 minutes, turning, until browned outside and still slightly pink in the centre.

   Mark done Start 4 min timer

3. Pour in the brandy and let it bubble for 1 minute, until almost all of it has evaporated. Take the pan off the heat and cool for 10 minutes.

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4. Tip the livers and pan juices into a food processor with the softened butter, cream, nutmeg, salt and pepper. Blend for 2 minutes, until completely smooth, scraping down the bowl once.

   Mark done Start 2 min timer

5. For an extra-smooth texture, push the pâté through a fine sieve with the back of a spoon. Taste and adjust the seasoning.

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6. Spoon into a serving dish or 4 small ramekins and smooth the tops. Pour the melted butter over the surface to seal it, and top with a thyme sprig.

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7. Cover and chill for at least 4 hours, until firm. Serve with toasted brioche or crusty bread and chutney.

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Tips for Making Chicken Liver Pâté

• Do not overcook the livers. A little pink in the centre keeps them tender, whereas overcooked liver is grainy and bitter.
• Trim off the green-tinged bits and any sinew before cooking. They give a bitter taste, so it is worth taking a minute.
• Season boldly and taste at room temperature. Chilling dulls flavour, so a pâté that seems well seasoned when warm can taste bland when cold.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Chicken Liver Pâté

• Toasted brioche
• Fruit chutney
• Cornichons

Storing & Reheating Chicken Liver Pâté

Keeps in the fridge under its butter seal for up to 5 days. Once cut, eat within 2 days. Freezes for 1 month.

Chicken Liver Pâté FAQ: Common Questions

Chicken Liver Pâté Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.