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Chicken Liver Pate

Chicken liver pate

By Diana Earnshaw, Volunteer Contributor

Packed with wonderful nutrients! 

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  1. 400g organic chicken livers, chopped
  2. 175g organic butter
  3. 2 tblsp dry or medium sherry or brandy (optional but nice!)
  4. ½  medium onion, chopped
  5. 1 garlic clove crushed
  6. salt and pepper
  7. 1 tsp fresh thyme, chopped or ½ teaspoon dried


  • Melt the butter in a pan and add the chopped onion.
  • Cook until softened but not browned.
  • Add the garlic, chicken livers, salt, pepper and thyme and cook until the livers are just done.
  • Add the sherry or brandy if using. Pour into a blender and puree until smooth.
  • Divide into three small dishes or ramekins.
  • Decorate, if wanted, with small bay leaves and juniper berries.
  • Cool then refrigerate or freeze.
  • This recipe takes approximately 20 minutes.
  • It tastes divine with oatcakes, sourdough toast or with celery to dip in.

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