Chicken Liver Pate with Brandy: Easy Recipe

When I eat out, one of my favourite starters is pate on toast. However, I always check that the pate has been made on-site and is not a supermarket-bought product, of which I am not a fan. My favourite variety is a chicken liver pate with brandy, and it is something that I often make for my lunch at home.

This pate recipe is exceptionally quick and easy to make, so it is something that even those who are inexperienced in the kitchen can make. It is delicious as a quick lunch, and it is a great option for a starter if you are hosting a dinner party. Another bonus is that you can make the pate in advance and freeze it for up to a month, or refrigerate for two days.

Using chicken livers means this pate has a smooth texture, although you can only partially blitz it in the food processor if you prefer a rougher texture. Make sure you do not overcook the chicken livers, or the pate’s texture becomes grainy. The addition of brandy gives it a tangier flavour than a simple chicken liver pate.

Here is how to make chicken liver pate with brandy. (Image Credit: Haydn Blackey https://creativecommons.org/licenses/by-sa/2.0/)

Chicken Liver Pate with Brandy: Easy Recipe

Recipe by Liz FlynnCourse: Recipes, Recipes with MeatCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

15

minutes

Vegan

NO

Vegetarian

NO

Gluten-free

YES

Dairy-free

NO

Ingredients for the Chicken Liver Pate with Brandy

• 500g chicken liver, trimmed and halved

• 200g butter

• 2 cloves of garlic, crushed

• 1 tbsp brandy

• 2 tbsp double cream

• 1 bay leaf

• Salt and pepper to taste

Directions: How to Make the Chicken Liver Pate with Brandy

• Put half the butter into a pan over medium heat on the hob.
• Trim any sinews from the chicken livers and cut them in half before adding them to the pan along with the crushed garlic and the bay leaf.
• Season the chicken livers with salt and pepper.
• Cook for five minutes before turning the chicken livers so that they cook evenly, then cook for a further five minutes until the livers are cooked through.
• Remove the bay leaf, then spoon the chicken livers into a food processor, leaving any juices and butter in the bottom of the pan.
• Return the pan to the heat and add the brandy.
• Cook for two minutes to burn off the alcohol.
• Tip the brandy, juices, and melted butter into the food processor with the chicken livers, then add the double cream.
• Blitz the ingredients until you have created a smooth pate. You may need to scrape any lumps from the side of the processor and blitz for a second time.
• Spoon the pate into an appropriately sized container or into individual ramekins.
• Melt the remaining butter in a saucepan, then pour over the pate in its container or the individual ramekins to form a seal over the pate.
• Chill the pate in the refrigerator for at least one hour before serving.

Additional Tips

• Serve the pate with your favourite variety of bread or toast.
• Chicken liver pate with brandy is delicious with an accompaniment of our caramelized red onion chutney. It is also nice with fruity chutneys or cranberry sauce.
• If you do not have a food processor, you can pass the ingredients through a sieve after cooking.
• You can make this pate the day before if you are having a dinner party.
• Omit the brandy from this recipe if you wish.

If You Enjoy Our Chicken Liver Pate with Brandy Recipe…

• You might also like our salmon pate with cream cheese and cucumber recipe and our recipe for smoked mackerel pate with lemon. A further pate you might like to try is a vegan alternative option, our mushroom and walnut pate recipe.

Have you tried this recipe? Let us know if you enjoyed it or if you have any tips in the comments below.