Chicken Liver Paté

Chicken Liver Paté

5 from 1 vote


Total Time 30 minutes
Servings 4 people


  • 250 g Manor Farm chicken liver
  • 140 g Butter
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • Salt and pepper
  • ½ tsp Dijon mustard
  • 1 Tbsp brandy
  • Brown bread to serve


  • Melt half the butter in a large frying pan over medium heat and cook the onion for 3 - 4 minutes until soft and transparent. Add the garlic and continue to cook for a further 2 minutes.
  • Check the chicken livers and remove any discoloured parts using a pair of scissors.
  • Add the livers to the frying pan and cook over quite a high heat for 5 – 6 minutes until they are brown in colour and fully cooked.
  • Season well with salt and pepper and add the mustard and brandy.
  • Process the pate in a blender until smooth. Add the remaining butter cut into small pieces and process again until creamy.
  • Press the paté into a serving dish or 4 small ramekins, smooth the surface and cover and leave in fridge until set and ready to use.
  • Serve with brown bread and some redcurrant jelly.

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