Chicken Liver Pâté
Silky, savoury chicken liver pâté with brandy and thyme, sealed under butter and ready the day before.
- Time4 hr 30
- LevelEasy
- Costabout £0.92 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 481kcal
- 23.3gcarbs
- 5.1gof which sugars
- 31.2gfat
- 18.1gsaturates
- 26.9gprotein
- 4gfibre
- 1.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Melt 25 g of the soft butter in a frying pan over a medium heat. Cook the shallots, garlic and thyme for 4 minutes until soft but not coloured. Tip into a food processor.
4 min - 2
Pat the livers dry. Add another 25 g of butter to the pan, turn the heat up, and fry the livers for 3 to 4 minutes, turning once, until browned outside and just pink inside. Add them to the processor.
4 min - 3
Pour the brandy into the hot pan and let it bubble for 30 seconds, scraping up the sticky bits. Add to the processor.
- 4
Add the salt and pepper and blitz until very smooth. Add the rest of the soft butter in pieces and blitz again.
- 5
Press the mixture through a sieve for a silky finish if you like. Spoon into a serving dish or 6 small ramekins and smooth the tops.
- 6
Pour the melted butter over the top to seal. Chill for at least 4 hours or overnight.
240 min - 7
Serve with warm toast and cornichons. Eat within 3 days and keep covered in the fridge.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
