Chicken Liver Pate

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Serve with a drink and gherkins, pearl onions and home-made canapés...


  • 2 shallots, diced
  • 3 tbsp butter
  • 500 g (1 lb) chicken livers
  • 500 ml (16 fl oz/2 cups) cream
  • 1 tbsp cognac or brandy
  • 150 g (5 oz/ sticks) butter
  • sprig of thyme


Sauté the shallots in the butter until glassy. Place in the food processor bowl. Fry the chicken livers in portions in the same pan for approx. 5 minutes. They have to stay pink on the inside! Place in the food processor. When they are all cooked, add the cream, cognac and butter to the bowl and finely grind. Press the pâté with the round side of a spoon through a sieve into a bowl below. Transfer the pâté to a dish in which you want to serve it. In the meantime, melt the butter on low heat in a saucepan. Only pour the clear part of the melted butter over the pâté to neatly seal it. Finish with a sprig of thyme. Leave the pâté to set for at least 4 hours.