Riverford Wicked Leeks
Chicken Liver Pâté recipe image

Print Chicken Liver Pâté

The brandy, mustard powder, thyme and mace give this recipe a fragrant taste. 


  • 220g butter
  • 1 small onion, peeled & chopped
  • 1-2 cloves garlic, depending on size of cloves (crushed or finely chopped)
  • 450g chicken livers, trimmed
  • 1 tbsp brandy
  • 1 tsp mustard powder
  • 1 tsp mace (optional)
  • 1 tsp fresh thyme leaves
  • Salt & pepper


  1. In a frying pan, heat half the butter and gently cook the onion and garlic until soft.
  2. Turn up the heat a little and add the chicken livers. Cook until golden and cooked through. Add the brandy, mustard powder, thyme and mace if using. Place the mixture in a food processor or blender.
  3. Soften 60g of the remaining butter and blend with the livers until smooth. Season with salt and pepper to taste.
  4. Divide the mixture into 4 ramekins, or place into one serving dish. Melt the remaining butter in a small pan.
  5. Skim off the top and pour the melted butter over the pâté.  Place in the fridge to cool and set before serving.
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