Make this classic chicken liver pâté for a starter, then also try our tuna niçoise pâté and mushroom pâté.


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


  • 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.


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