Smooth Chicken Liver Pate

Chicken livers are such an economcal ingredient to use and this smooth pate really makes a tasty lunch with granary rolls or a starter served with salad and French toast.

Category:  Starters & Salads  - 


For 6 people


  • 50 g butter
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 tsp dried mixed herbs
  • 450 g chicken livers, cleaned
  • zest & juice of 1 lemon
  • 1 tbs brandy
  • salt & freshly milled black pepper

Smooth Chicken Liver Pate Directions

  1. 1. Melt the butter in a non-stick frying pan and {mosgloss=sweat} the onions and garlic for 5-10 minutes until translucent but not coloured.
  2. 2. Add the dried herbs and chicken livers. Cook over a gentle heat for 12-15 minutes until the livers are cooked. Cool.
  3. 3. Transfer to the goblet of a liquidiser. Add the lemon zest, juice and brandy. Process to smooth. Season with plently of black pepper.
  5. Chill for at least a couple of hours before serving.