Easy chicken liver pâté
A luxurious chicken liver pâté made with butter, cream, and brandy for a smooth, velvety texture. Elegant and flavorful, it’s ideal for entertaining - served chilled with toast and chutney.
Updated : 03 November, 2025
Easy
About 30 min.
Ingredients
450 grams
Chicken liver
200 grams
Butter
50 milliliters
Heavy cream
1 tablespoon
Brandy
to taste
Salt
to taste
Ground black pepper
handful
Cranberry
8
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat a heavy-based frying pan over medium heat. Add a small amount of the melted butter to the hot pan, then place in half of the chicken livers. Cook for 3 minutes, ensuring they are browned on the outside but still pink in the center. Transfer the cooked livers to a plate and repeat the process with the remaining livers.
Step 2
Once all the livers are cooked, transfer them to a food processor and blend for about 1 minute, or until the mixture becomes smooth. Pour in the remaining melted butter and double cream, then blend again until fully combined and silky. Season to taste with salt and freshly ground black pepper, and stir in the brandy for a rich, aromatic finish.
Step 3
Spoon the pâté into eight small ramekins, smoothing the tops. Cover each ramekin with cling film and refrigerate until chilled and set.
Step 4
When ready to serve, remove the cling film and garnish the pâtés with dried cranberries and fresh bay leaves for a festive presentation. Serve with warm toast and spicy chutney for a perfect appetizer or party starter.