Chicken Liver Pâté

Preparation info
  • Serves


    as a snack
    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

I make this with deliciously gingery and pungent long pepper but you could use black pepper instead. Whatever your choice, pepper’s piquant bite works wonders at cutting the richness.


  • chicken livers 225 g/8 oz
  • unsalted butter 75 g


Wash the livers and cut out any tubes or discoloured bits. Chop them into even-sized chunks.

Melt one-third of the butter in a frying pan and fry the onion over a medium heat until soft but not starting to brown. Stir in the garlic and gently fry for another 3 minutes.

Add the chopped chicken livers and cook, stirring, for 2 minutes. Sprinkle in the bay leaf, thyme and oregano.