Quick & Easy Chicken Liver Pate Recipe

This chicken liver pate recipe might be quick and easy but that doesn't mean we've compromised on taste.

Homemade chicken liver pate with brandy makes a perfect starter or a light lunch and is perfect to have in the fridge for snacking.

Heading out for a picnic? Don't forget to take your chicken liver pate with you for everyone to share.

Course Appetizer

Cuisine French

Prep Time 5

Cook Time 6

Resting Time 10

Total Time 21

Servings 8

Calories 295kcal

Author Turkey's For Life

First of all, preheat your oven to 220 degrees Celsius.
Rub the spices and seasoning into your chicken livers. Then add to your oven tray along with the brandy.
Stir them all around and then place into the oven on a middle-high shelf for no longer than 5-6 minutes.
Meanwhile, gently melt your butter on the hob.
After 5 or 6 minutes, remove the chicken livers and brandy from the oven. Add to the food processor along with your melted butter.
Mix the chicken liver pate ingredients together until you have a smooth, light texture.
Now add your chicken liver pate to your ramekin bowls.

Add the garlic (optional) and butter to a small pan. Gently melt the butter.
Pour the butter mixture over your pate bowls to cover the top layer. This will make a seal (and dome extra flavour, later) so that your pate will keep for longer in the fridge.

As with all of our recipes, the calories count per serving of chicken liver pate is approximate and meant as a general guide.
If you are serving your chicken liver pate on the same day, after chilling, you won't need the butter sealant.
Whilst 5-6 minutes might not seem like a long time to leave your chicken livers in the oven, don't be tempted to leave them in for longer. Overcooked chicken livers will give you a grainy, grey pate.
If you want to do batch cooking, you can freeze your chicken liver pate to eat at a later date.