Chicken Liver Pate

Submitted by Zoe Notman

Chicken Liver Pate

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Serving: 12
Prep Time 5 minutes
Cook Time 9 hours
Total Time 9 hours 5 minutes


  • 600g chopped chicken livers
  • 45 mls brandy
  • 200g butter
  • 1 tsp sage or thyme
  • 2 grated garlic cloves
  • 1 chopped onion
  • Salt and black pepper


  • Fry the liver and onions in 15g of the butter in a skillet with some seasoning.
  • After 3 minutes, add the garlic and cook for 2 minutes more.
  • Stir in the brandy, you could flame it to get rid of the alcohol but leave the flavour.
  • Stir in the remaining butter and the sage or thyme.
  • Put the pate to a well greased terrine, cover it tightly, and put it in the slow cooker.
  • Pour water into the slow cooker, halfway up the terrine.
  • Cook 1 hour on high and then 8 hours on low. If I am going out I don't bother about the hour on high and it hasn't much difference. I just cook for a bit longer in my 6 litre cooker
  • If you love parfait like I do, place the liver and onion in a blender instead of chopping.
  • You could always place in smaller pots for individual servings.

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