November 20, 2025

Chicken Liver Pâté

This classic chicken liver pâté is gently cooked with butter, garlic, thyme and a splash of brandy, then blended until silky and sealed under a layer of clarified butter. It is rich yet mild, simple to prepare and absolutely perfect with warm toast or crusty bread. A gorgeous little starter for any gathering.

Print Pin Rate

🔥

Calories

🍞

Carbs

💪

Protein

🥑

Fat

Ingredients

For the pâté

225 g fresh organic chicken livers
3 tbps brandy
350 g butter (or depending on how strong the chicken livers are)
1 tbps fresh thyme leaves
1 large clove garlic crushed
Freshly ground black pepper
Clarified butter (melted and skimmed butter) for sealing

Instructions

Prepare the livers

Wash the chicken livers under cold water and remove any membrane or green-tinged pieces.
Dry well with kitchen paper.

Cook gently

Melt a little butter in a frying pan.
When it begins to foam, add the livers and cook over a gentle heat.
Avoid overcooking them. They should be fully cooked through but without developing a crust on the outside.

Add flavour and deglaze

Add the crushed garlic and thyme leaves to the pan and stir briefly.
Pour in the brandy to deglaze.
Allow it to flame off or reduce for two to three minutes.
Scrape everything from the pan into a food processor and blend for a few seconds.
Leave to cool slightly.

Blend until smooth

Add 225 g of the butter and purée until completely smooth.
Taste and season with black pepper.
If the flavour of the livers is strong, blend in more butter, cut into cubes, until the pâté is mild and well balanced.

Set and seal

Spoon the pâté into small pots or into one large terrine.
Tap the pots gently on the counter to release any air bubbles.
Warm a little clarified butter and pour it over the surface to seal.

Refrigerate

The pâté will keep for 4–5 days in the fridge.

Notes

If you enjoy recipes like this, you will love the Aisling Larkin Christmas Ebook filled with seasonal favourites and clever kitchen tips.