Chicken Liver Pate

Delicious food ,Make it fast .
  • To prep

    10 Mins
  • To cook

    25 Mins
  • Level

  • Yields

  • Calorie 130


  1. Step

    5 Min

    First clarify some butter. Put100g of the butter in a heavy-based pan over a low heat until it has melted and the milk solids beg in to sink to the bottom. Set aside for a few minutes, then strain off the golden butter at the top and reserve. Discard the solids. In a separate pan, slowly melt the remaining butter.

  2. Step

    15 Min

    Heat the olive oil in a Large frying pan and cook the onion for 5 minutes until soft, then add the garlic and cook for another minute. Add the bacon and chicken livers, then cook for 4-5 minutes until browned but still soft. For the last minute, add the brandy and bubble to reduce by half.

  3. Step

    0 Min

    Spoon the mixture into a food processor bowl and blend until smooth. Add the melted butter in a slow, steady stream. Once it's incorporated, stir in the chopped tarragon and some seasoning.

  4. Step

    5 Min

    Pass the pate through a sieve to make it even smoother, then spoon into a dish (or divide among ramekins for individual portions). Smooth the top and pour over the clarified butter. Leave to set for at least an hour in the fridge. Serve with crusty bread and gherkins.

Recipe By

Julia Ackerson

My name is Julia Ackerson and I'm a food Blogger, Writer, and Editor at My mission is to share restaurant quality recipes you can easily make at home. I'm all about getting people back into the kitchen.

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