Chicken Liver Pâté

By Jan Hamblin

Chicken Liver Pâté
Chicken Liver pâté recipe, brought to you by MiNDFOOD

Jan Hamblin shares her recipe for Chicken Liver Pâté Recipe. Set Pâté in individual small ramekins topped with a thin layer of clarified butter and a fresh bay leaf. Serve Chicken Liver Pâté with crackers.

Chicken Liver Pâté Recipe

Serves 6–8


125g butter

1 brown onion, finely chopped

2 garlic cloves, crushed

500g chicken livers, soaked for 1 hour in salted water, drained

2 rashers bacon, chopped

1 bouquet garni

¼ cup brandy

fresh bay leaves

selection of crackers, to serve


Heat 60g of the butter in a large frying pan over medium heat. When melted add onion and cook for 3 minutes or until soft. Add garlic and cook for 1 minute.

Add chicken livers, bacon and bouquet garni. Stir until well combined. Cook for 8–10 minutes or until cooked. Allow to cool slightly.

Spoon mixture into a food processor. Add brandy. Puree until smooth. Spoon into small ramekins or a large serving dish. Cover and refrigerate until firm.

Melt remaining butter in a small saucepan. Cool, allowing white sediment to fall to bottom of pan. Carefully pour clarified butter into a jug. Pour a thin layer of clarified butter over the top of each pâté.

Top with a bay leaf. Refrigerate until set. Serve with crackers.



Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login