Chicken Liver Pate

Main ingredient
Chicken livers
United Lingdom
Preparation time
5 minutes
Cooking time
15 minutes
4 for Starter

Butter (50 g)

Put in frying pan and put on medium heat.

Shallot (3 finely chopped)
Garlic (2 cloves, crushed)
Chicken livers (200g cleaned)

Add and sauté gently until the livers are just cooked.
Around 5 minutes.

Thyme (2 tsp. Fresh)
Black pepper (½ tsp ground)
Salt (½ tsp)

Add and cook for another minute.
Remove from heat and place in food processor.

Butter (50 g)
Brandy (1 tbp)

Add and blend well.
Place in ramekins.

Butter (50 g unsalted clarified)

Pour on top of ramekins to seal.
Cool in refrigerator.


This is an extremely quick and delicious paté recipe.
You can use any type of bird livers for this dish. We have Goose at Xmas and I always make some with the Goose liver.