Chicken Liver Pâté Recipe

Chicken liver pâté

  • serves 4 as a starter
  • Easy

This recipe for chicken liver pâté is from Victoria Moore and is French in style, with a luxuriously creamy, rich texture. Serve with cornichons and an oaked chardonnay



  • chicken livers 225g
  • onion 1, peeled and chopped
  • bacon 100g, chopped
  • garlic 2 cloves, peeled
  • butter 75g
  • double cream 3 tbsp
  • brandy 1 tbsp
  • toast to serve
  • cornichons to serve (optional) 


  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. De-vein the chicken livers, rinse under a running tap and pat dry on kitchen paper. Put the onion, bacon, garlic and butter in a roasting tin, and cook in the oven for 20 minutes until the onion is soft. Add the chicken livers to the tray and roast again for another 5 minutes until the livers are pink but not brown (do not overcook). Turn the oven down to 110C/fan 90C/gas ¼.

  • Step 2

    Whizz everything from the baking tray in a blender, add the cream and brandy, and mix well. Transfer the mixture to ramekin dishes and put into a baking tray. Pour hot water into the tin until it comes half way up the sides of the ramekins, then transfer to the oven for 1 hour. Spoon over the clarified butter if you’re not eating the pâté immediately. Cool completely before serving.

Check out more of our pâté and terrine recipes here...

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Nutritional Information

  • Kcals 382
  • Fat 33g
  • Saturates 19.2g
  • Carbs 3.6g
  • Fibre 0.8g
  • Protein 15.2g
  • Salt 1.4g