Chicken Liver Pate

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December 27, 2015

Chicken Liver Pate 0 0 5 0
  • Prep: 5 mins
  • Cook: 9 hrs
  • 5 mins

    9 hrs

    9 hrs 5 mins

  • Yields: 12 servings


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


1Fry the liver and onions in 15g of the butter in a skillet with some seasoning.

2After 3 minutes, add the garlic and cook for 2 minutes more.

3Stir in the brandy, you could flame it to get rid of the alcohol but leave the flavour.

4Stir in the remaining butter and the sage or thyme.

5Put the pate to a well greased terrine, cover it tightly, and put it in the slow cooker.

6Pour water into the slow cooker, halfway up the terrine.

7Cook 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

8If you love parfait like I do, place the liver and onion in a blender instead of chopping.

9You could always place in smaller pots for individual servings.

Submitted by Zoe Notman


2 Reviews

Warren bailey

April 16, 2021

you need to add fat (eg speck or streaky bacon) this will give you a moisture lushes mouth feel


October 25, 2017

Would I blend the liver and onions pre cooking?

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