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Chicken Liver Pâté

June 15, 2022

Cooking this might make you gag but the end result is delicious.

Serves 16 – you can easily halve or double the quantity
Cook time: 15 minutes


  • 6 tbsp butter, divided
  • 1/3 cup minced shallot
  • 500g chicken livers
  • Salt
  • 1 or 2 cloves of garlic, crushed
  • 2 tbsp capers
  • 1 tbsp dried thyme
  • 1 tsp anchovy paste or +/- 3 chopped jar anchovies according to taste, optional
  • 1/4 cup brandy
  • 1/4 cup cream


  1. Trim any fat and connective tissue from the livers.
  2. Heat TWO tbsp butter in a large frying pan on medium heat and let the butter just brown (3 – 5 minutes) but do not let it burn.
  3. Add the shallots and sauté for 1 minute. Add the livers. Be sure to space them well in the pan so that they brown easily. Sprinkle salt over the livers and then flip them when one side browns, about 2 minutes.
  4. Add the capers, thyme, garlic and anchovy once the livers have browned and cook another minute.
  5. Remove pan from heat and add the brandy. I don’t like brandy but it really works well in this recipe. Replace on the heat and increase to high, letting the brandy boil and reduce to the consistency of syrup, about 1 to 2 minutes. Turn off heat and allow to cool.
  6. Put the mixture into a blender and pulse a few times to combine. Add the remaining butter (I don’t add all 4 tbsps, it just seems a bit much to me), add cream and then purée. The mixture should be a little loose but will firm up in the fridge.
  7. Pack the pâté into ramekins and cover and refrigerate at least an hour before serving. It will last a week or so in the fridge. If you want to preserve it for up to a month, pour a little clarified butter or melted lard on top to seal. Each time you dip into the pâté, you will need to reseal the top to preserve it. I usually put it into a screw top jar and have never kept it beyond a week.

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