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Home > Recipes > Starters > Chicken Liver Pate

Chicken Liver Pate

Submitted by: UK Recipes

Date submitted: 22 November 2009 at 22:40:50

Cover Recipe: "This delicious pate is easy to make, you can also substitute duck livers for an easy variation."

Chicken Liver Pate




1000 g,  Chicken Livers

200 ml,  Cognac

2  Cloves Garlic, Crushed

1  Handful, Basil leaves

350 g,  Unsalted butter


  1. Prepare the livers by removing any green or stringy bits
  2. Marinate the livers in the cognac for a few hours or overnight turning occasionally
  3. Add the garlic, basil and salt and pepper to the mix and poach gently for a few minutes. The livers should still be pink inside
  4. Tip the contents of the pan into a food processor and blitz until smooth, check the seasoning and then tip into a large terrine
  5. Clarify the remaining butter then gently tip over the top of the pate, this will seal the pate so it keeps longer in the fridge
  6. Cool in fridge, when the pate has set slice it with a hot knife and serve with toast and a spoonful of fruit chutney

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