Chicken Liver Pâté

Preparation info
    • Difficulty


Appears in
Ripe Recipes

By Angela Redfern

Published 2010

  • About

This recipe also benefits from the addition of roasted cashews or shelled hazelnuts - mix a ½ cup of nuts into pâté when blending.

Seasoning is essential - salt really brings out the flavour along with lots of freshly ground black pepper. A great gift when served in pretty ramekins.


  • 350 g fresh chicken livers
  • 100 g butter
  • 1 onion


Clean the livers and remove any sinew or fat then roughly chop.

In a large frying pan, over a medium to high heat melt the first measure of butter. When bubbling, add livers, onion, garlic and thyme.

Cook for 5-7 minutes or until the livers have turned a pale pink colour and the mixture has started to caramelise. At this point, add the port and cook for a minute on a high heat t