Chicken Liver and Almond Pâté

Chicken liver pâté is one of the easiest to make, but I have always found the taste slightly strong and the texture a little smooth. However, this is a mild version in which the orange juice and cream soften the strong liver taste and the chopped almonds give a crunchiness to the texture. If you are not using it in a stuffing you can use the liver from your turkey in this recipe.


  • 4 oz (100 g) unsalted butter
  • 1 small onion - chopped finely
  • 8 oz (200 g) chicken livers
  • 1 rounded teaspoon mild French mustard
  • 1 level teaspoon (5 ml spoon) ground nutmeg
  • salt, black pepper
  • 2 tablespoons (2 x 15 ml spoon) brandy
  • juice of ½ orange
  • 2 tablespoons (2 x 15 ml spoon) cream
  • 1 oz (25 g) chopped blanched almonds
  • 1 teaspoon (5 ml spoon) fresh or dried chives (optional)


Melt 1 oz (25 g) butter in a frying pan and gently cook the onion until soft. Add the chicken livers and cook gently, stirring once or twice for 5 minutes. Add the mustard and nutmeg, a further 2 oz (50 g) butter, salt and pepper. When the butter has melted, remove from the heat and add the brandy, orange juice and cream. Whizz up in a liquidiser until smooth, or press through a sieve. Stir the chopped almonds into the mixture and all but a sprinkling of the chives. Transfer to an earthenware dish and sprinkle top with the remaining chives.

Gently bubble the remaining 1 oz (25 g) butter in a pan for a minute. Remove from the heat and let stand for another minute or two. Then pour the melted butter through a fine sieve or coffee strainer over the top of the pâté. Let cool. Then cover with foil and chill well in the fridge before serving with thin toast.