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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 minutes
Cook Time 6 minutes
Resting Time 10 minutes
Total Time 21 minutes
Servings 8
Calories 295kcal
Author Turkey's For Life

Equipment

  • Food processor
  • Ramekin bowls or small jars

Ingredients

For The Chicken Liver Pate

  • 400 grams chicken livers hearts removed
  • 150 grams butter melted
  • 50 millilitres brandy
  • 2 balls allspice crushed
  • 1 clove crushed
  • salt & pepper to season

For Your Pate Pots

  • 100 grams butter
  • 1 clove garlic peeled & grated

Instructions

For The Chicken Liver Pate

  • 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.

For The Chicken Liver Pate Seal

  • 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.

Notes

  • 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 to do batch cooking, you can freeze your chicken liver pate to eat at a later date.