Chicken Liver Pate Recipe


This smooth and velvety chicken liver pate recipe is best prepared 1 or 2 days in advance as this actually improves the flavor. Quick and easy to make, it can be served either in one large 2 pint terrine.

Serves 6

It makes a delicious first course for a dinner party served with freshly toasted multi-grain bread or a crusty French stick. 

1lb (450g) chicken livers, trimmed

6oz (150g) butter
1 medium onion, chopped
2 cloves garlic, chopped
2 teaspoons chopped fresh thyme plus a few small sprigs to garnish
2 level teaspoons mustard powder
¼ level teaspoon allspice
2-3 tablespoons cognac
salt and freshly milled black pepper
Multi-grain or crusty French Bread toasted


·         Melt 4oz (100g) butter in a heavy based frying pan and cook the chopped onion and garlic for 2 or 3 minutes until softened. Now add the chicken livers to the pan, along with the chopped thyme, mustard powder and allspice. Season with salt and freshly milled black pepper.

·         Cook the chicken livers for about 7 to 8 minutes turning them in the pan occasionally (they should be just slightly pink in the center).

·         Stir in the cognac and then remove from the heat.

·         Now transfer the contents of the pan to a food processor and blend until you have a smooth, velvety mix. Check the seasoning and add more salt and freshly milled black pepper if needed.

·         Pour the mix into the terrine or individual ramekins and smooth the surface.

·         Melt the remaining 2oz of butter in a saucepan and then remove from the heat. Skim off the froth from the top and discard. Now spoon enough of the clarified butter (leaving behind the milky solids in the bottom) over the top of the pate to seal it. Garnish the top with the small sprigs of thyme.

·         Allow to cool completely before covering with cling film. Refrigerate overnight.