Chicken Liver Pate

Chicken Liver Pate

Yield 4-5 150-170ml pots


2 tablespoons butter or refined coconut oil (the type with no flavour - I use Spiral or Melrose Organic)

1 brown onion, diced

1 clove of garlic, crushed

1 sprig chopped thyme

1 sprig chopped rosemary

500g organic chicken livers, cleaned of sinew

30 ml brandy or grand marnier

1 teaspoon orange rind

250g organic butter, diced into cubes

salt and pepper to taste


Heat the butter or coconut oil and sauté the onion, garlic and herbs until soft.

Add the livers and seal all over, cooking for about 3-5 minutes.  Transfer frying pan to a moderate oven and cook for another 5 minutes or until livers are cooked (no blood, but they can still look slightly pink).

Remove and cool before putting into the bowl of your food processor.

Add the brandy, orange rind, salt and pepper and blend to a creamy paste, then add butter cubes gradually.

Transfer to small pots and cover with melted butter (optional). Refrigerate overnight.


Pate will keep in the fridge for up to a week, so unless you've got a big family to share it with, cover the tops of the pots with melted butter (let the butter set) then cover tightly and store in the freezer.

Cuisine French

Recipe by Helena Denley at