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basic chicken liver pate

Here is the basic, I made the port and thyme pate with this, see the next post.


20g butter
2 cloves of garlic, crushed
1 small brown onion, chopped
300g chicken livers, trimmed*
1/4 cup (60ml) brandy
125g cold butter, extra, chopped
1/4 cup (60ml) double (thick) cream
sea salt and cracked black pepper
80g clarified butter (see clarified butter recipe at the bottom)
toasted rye bread and cornichons, to serve

step 1
Place the butter, garlic and onions in a large non-stick frying pan over medium heat and cook for 2-3 minutes or until softened. Add the livers and cook for 1 minute. Add the brandy and cook for a further 1 minute.
step 2
Place the liver mixture, extra cold butter, cream, salt and pepper into the bowl of a food processor and process until smooth.
step 3
Press the mixture through a fine sieve and spoon into 2 x 1 cup-capacity (250ml) round dishes
step 4
Pour over the clarified butter and refrigerate for 2 hours or until set. Serve with rye bread and cornichons. Serves 4 (it works well as a shared appetizer)

*Chicken liver comes in 2 “lobes”. Trim away any white connective tissue and any bloodlines to prevent a bitter pate. Pressing the mixture through a fine sieve will ensure a smooth texture.

clarified butter
Melt the butter over a very low heat without stirring. Remove from heat and allow to stand. As the butter cools, the milk solids will settle on the bottom, leaving a clear, golden liquid. Without disturbing the milk solids, spoon off the clear clarified butter and spoon over the pate.

Donna Hay Magazine issue 54

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