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  • katieswain1


This chicken liver pate is perfect as a snack and easy to make!

Makes approximately 6 servings

Preparation time is approximately 10 minutes

Cooking time is approximately 10 minutes


Olive oil

400g pack of chicken livers

1 shallot/ half an onion, peel and finely chopped

1 clove of garlic, crushed or finely chopped

1 tsp fresh thyme

250g butter

Grated zest and juice of 2 clementines/1 orange

2 tablespoon of sherry/port/brandy

Salt and pepper

How to make your Chicken Liver Pate

  1. Add a splash of olive oil and butter (25g) to a frying pan on a medium to high heat.

  2. Add the chicken livers and fry for a few minutes until cooked (but still pink inside)

  3. Remove with tongs and put into a food processor

  4. Add the thyme, garlic and shallots to the pan. Add the sherry/port or brandy. Let it reduce by half.

  5. Add zest and juice of the 2 clementines.

  6. Blitz in the processor for a couple of minutes then add another 50g butter.

  7. Melt 50g of butter in a saucepan.

  8. Season the pate mix then pour into a bowl.

  9. Add the melted butter on top (some sage leaves - optional) then cover with cling film and put in the fridge overnight.

Serve with brown toasted bread with a side salad.



It will be great in the fridge for a few days. An ideal snack / light lunch.

Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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