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Homemade Liver Pâté

Homemade Liver Pâté

A rich, smooth chicken liver pâté with butter, brandy, thyme, and gentle sweetness from shallots, ideal with toast and cornichons.

35 mins total for first methodServes 6On the Hob
Ingredients ↓Method ↓

Ingredients

Method

20 mins prep15 mins cook35 mins total

  1. Trim 500g chicken livers, discarding any sinew or greenish bits, then pat dry and season lightly.

  2. Melt 40g butter in a frying pan over medium heat. Add 2 finely chopped shallots and 2 minced garlic cloves and cook for 5 to 6 minutes until soft but not coloured.

  3. Add the chicken livers and cook for 3 to 4 minutes, turning, until browned outside but still faintly pink in the centre.

  4. Add 75ml brandy and 1 tsp thyme leaves, then let the alcohol bubble off for 1 minute. Remove from the heat and cool for 5 minutes.

  5. Transfer everything to a food processor with 150g softened butter, 75ml double cream, 1 tsp salt, and black pepper to taste. Blend until very smooth.

  6. For an extra-silky pâté, push the mixture through a fine sieve. Spoon into ramekins or a small terrine dish and smooth the top.

  7. Melt the remaining 40g butter and pour a thin sealing layer over the top. Chill for at least 4 hours before serving.

Notes

For the smoothest finish, blend while still slightly warm, then pass through a sieve if you want a more refined pâté.
About this recipe

This homemade liver pâté is rich without being fussy. Chicken livers are gently cooked with shallots, garlic, thyme, and a splash of brandy, then blended until smooth with plenty of butter.

Serve it chilled with toasted bread, pickles, and a sharp little salad. It is a classic make-ahead starter that feels generous rather than complicated.

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