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Chicken Liver Paté

Introduction & method

Chicken liver paté is excellent spread on toast or bread, or plopped on a blini for a fancy starter. Easy, cheap, nutritious and tasty.

Chicken Liver Paté Recipe

Chop the livers into small pieces, discarding the central gristly bit. Sauté the onion in half of the clarified butter until soft (not too hot or you'll burn the butter). Add the chopped livers and cook until browned. While you are doing this, add the brandy to a separate pan and boil until reduced by half. Pour all the livers and onions into a blender (a hand-held stick blender is perfect for this), and whizz until you get a fairly smooth paste. Add the cream and brandy, and whizz a bit more. Season to taste with salt and pepper. Melt the remaining butter, if it is not already liquid. Put the paté into one or two bowls, pour the melted butter over the top, and refrigerate (the butter seals the paté from the air and prevents it oxidising and turning an unpleasant grey colour). You can eat the paté once it has cooled, but it really does improve after a few days.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Chicken Liver Paté on YouTube.

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Ingredients & Info

 500 grams chicken livers
 100 ml clarified butter
 100 ml single cream
 100 ml brandy
 1 small onion
 1 tsp thyme


Salt and pepper, to taste

US Customary/Imperial

Makes 500 grams
Prep time: 10 minutes.
Cooking time: 10 minutes.
Total time: 20 minutes plus a few days maturing time.