Mary Berry’s Chicken Liver Pâté is made with chicken livers, butter, onion or shallot, fresh thyme, allspice berries, sherry or brandy, and white pepper. This delicious Chicken Liver Pâté recipe creates a smooth, savory spread that’s perfect for appetizers or snacks. It takes about 2 hours and 20 minutes to prepare and can serve up to 6 people.
Ingredients Needed
- 15g / ½ oz butter
- ½ small onion or 1 shallot, finely chopped
- 1 sprig of fresh thyme, leaves picked and finely chopped
- 400g / 14 oz chicken livers, roughly chopped
- 1 tsp finely ground white pepper
- 3 allspice berries, finely ground
- 50ml / 2 fl oz sherry or brandy
- Salt, to taste
How To Make Chicken Liver Pate
- Melt the butter in a frying pan: Add the onion and thyme when the butter is just foaming.
- Sauté the onion and thyme: Cook until the onion becomes soft and translucent.
- Add the chicken livers and spices: Increase the heat and fry until the livers are just cooked through, about 3-5 minutes. The livers should be moist with a slight pink tinge but not bloody.
- Cool the mixture: Transfer the mixture to a bowl and leave to cool.
- Reduce the sherry: Return the frying pan to the heat, pour in the sherry, and allow it to bubble and reduce by half. Stir and scrape up any sediment from the bottom of the pan. Remove from the heat and leave to cool.
- Blend the mixture: Put the chicken liver mixture in a food processor. Pour in the reduced sherry and pulse until smooth. For a smoother pâté, pass it through a coarse sieve.
- Season and chill: Season with salt to taste. Place the pâté in a terrine dish or pot and chill for 2 hours in the fridge.
- Optional – Cover with clarified butter: If you plan to store the pâté for a few days, pour clarified butter on top to seal it.
Recipe Tips
- Use fresh chicken livers: For the best taste and texture, use fresh chicken livers. If using frozen, make sure they are fully thawed.
- Cook livers properly: Don’t overcook the livers; they should stay slightly pink in the middle to keep the pâté moist.
- Cool before blending: Let the liver mixture cool completely before blending to get a better texture.
- Strain for smoothness: To make the pâté extra smooth, pass it through a coarse sieve after blending.
- Seal with clarified butter: If you’re storing the pâté, cover it with a layer of clarified butter to keep it fresh in the fridge.
How To Store Leftovers?
- Refrigerate: Let the leftover Chicken Liver Pâté cool to room temperature. Store it in an airtight container in the fridge for up to 5 days.
- Freeze: Chicken Liver Pâté can be frozen. Place it in an airtight container or wrap it tightly in plastic wrap, then freeze for up to 3 months. To use, thaw it in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 serving (approximately 100 grams)
- Calories: 220
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 400mg
- Sodium: 200mg
- Potassium: 300mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 14g
Try More Mary Berry Recipes:
- Mary Berry Panna Cotta Recipe
- Mary Berry Yorkshire Curd Tart
- Mary Berry Toffee Marshmallow Squares
- Mary Berry Chocolate Cookies
Mary Berry Chicken Liver Pate
Description
Mary Berry’s Chicken Liver Pâté is made with chicken livers, butter, onion or shallot, fresh thyme, allspice berries, sherry or brandy, and white pepper. This delicious Chicken Liver Pâté recipe creates a smooth, savory spread that’s perfect for appetizers or snacks. It takes about 2 hours and 20 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Melt the butter in a frying pan: Add the onion and thyme when the butter is just foaming.
- Sauté the onion and thyme: Cook until the onion becomes soft and translucent.
- Add the chicken livers and spices: Increase the heat and fry until the livers are just cooked through, about 3-5 minutes. The livers should be moist with a slight pink tinge but not bloody.
- Cool the mixture: Transfer the mixture to a bowl and leave to cool.
- Reduce the sherry: Return the frying pan to the heat, pour in the sherry, and allow it to bubble and reduce by half. Stir and scrape up any sediment from the bottom of the pan. Remove from the heat and leave to cool.
- Blend the mixture: Put the chicken liver mixture in a food processor. Pour in the reduced sherry and pulse until smooth. For a smoother pâté, pass it through a coarse sieve.
- Season and chill: Season with salt to taste. Place the pâté in a terrine dish or pot and chill for 2 hours in the fridge.
- Optional – Cover with clarified butter: If you plan to store the pâté for a few days, pour clarified butter on top to seal it.
Notes
- Use fresh chicken livers: For the best taste and texture, use fresh chicken livers. If using frozen, make sure they are fully thawed.
- Cook livers properly: Don’t overcook the livers; they should stay slightly pink in the middle to keep the pâté moist.
- Cool before blending: Let the liver mixture cool completely before blending to get a better texture.
- Strain for smoothness: To make the pâté extra smooth, pass it through a coarse sieve after blending.
- Seal with clarified butter: If you’re storing the pâté, cover it with a layer of clarified butter to keep it fresh in the fridge.
Mary Berry Chicken Liver Pate