Chicken Liver & Brandy Pate Recipe

Posted by on Jan 21, 2015 | No Comments

Entertaining in January and February can sometimes be a challenge. Apart from the fact that it’s hard to think of interesting menus and food you aren’t sick of the sight of, budgets tend to be lower after the extravagance of Christmas.

This chicken liver pate is extremely cheap to make, but never fails to impress. It can either be spooned on to squares of toasted brioche for a canapé, or served in little ramekins or Kilner jars as an indulgent (but thrifty!) starter. Garnish with parsley.


225g butter

1 large onion, very finely chopped

1 large clove of garlic, crushed

450g chicken livers

1 tablespoon of brandy (Christmas leftovers?)



Melt half the butter and gently fry the onion until soft. Add the garlic and cook for a further minute.

Tip buttery mixture into the food processor.

Prepare the livers by cutting out any bits that are discoloured or stringy. Rinse and pat dry.

Melt the rest of the butter and fry the livers. When cooked on the outside but still slightly pink on the inside, flambé with the brandy.

Season with a little salt and quite a lot of pepper and add to the food processor.

Whizz for longer than you think they’d need.

Sieve through a fine mesh, let cool and refrigerate. If not using for several days, top with clarified butter. This will help it keep.


Recipe brought to you by Elizabeth Caton, leading Wedding Caterers in Sussex. For more information on our services, please don’t hesitate to contact us.

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