Chicken Liver Pâté

By Jan Hamblin

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

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

1 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.

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

3 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.

4 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.

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

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