Chicken Liver Pate

Updated: Jun 23



Serves: 2-3


For a mega healthy version, omit the butter topping and serve the pate with vegetable crudities!

Serve with fingers of freshly made wholemeal toast, and a few salad leaves.

For a mega healthy version, omit the butter topping and serve the pate with vegetable crudities!

You could chop the bacon and onion together briefly, in the food processor before you start the recipe. You are going to use the machine later and there is no need to wash it up twice!

Protein, vitamins, minerals, including iron, carbohydrate and fat. Fibre and vitamins in the veggie sticks.


50g butter

2 rashers lean streaky bacon, de-rinded and chopped

250g chicken livers, picked over and roughly chopped

1 small red onion, chopped

2 Tbsps. water

Salt and pepper

Sprig thyme leaves

1-2 Tsps. Brandy or dry sherry, optional but nice


To Serve: Freshly made wholemeal toast, veggie sticks


1. Melt half the butter in a large frying pan until foaming.

2. Add bacon, chicken livers and onion.

3. Sauté, over medium heat, stirring frequently, for 5-7 minutes.

4. Add thyme leaves and water. Season with a little salt and pepper.

5. Cover pan with a lid. Simmer very gently for 5 minutes. Remove pan from heat and set aside for 10 minutes or so.

6. Turn contents of pan into a food processor, process until smooth. Add brandy or sherry, if using and process again, briefly.

7. Divide between 2 -3 small ramekin dishes.

8. Melt remaining butter, slowly, over medium heat, in a small pan. Pour over tops of the pates, to seal, dividing butter evenly, between the dishes.

9. Allow to cool, then chill in the fridge, for up to 3 days. Serve with freshly made toast and a salad garnish.

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