Mary Berry Chicken Liver Pate

Alright, let’s be honest — pâté sounds posh, doesn’t it? The kind of thing you’d imagine being served on a doily at some overly polite gathering where everyone’s pretending they like jazz. But here’s the truth: when I was growing up, chicken liver pâté wasn’t fancy — it was just normal. Part of the buffet spread at birthdays, christenings, and especially Christmas. Always cold. Always slathered on toast that was already going soggy. And always, always gone before the sausage rolls.

This Mary Berry version takes me right back. It’s creamy, rich, with just enough bite from the Cognac to make you feel like you’ve made something special — but still dead easy, like your mum’s been doing it for years and never thought to write it down.

Let’s dive in. If you’ve never made pâté, this is your moment. It’s one of those things that sounds hard but comes together in the time it takes to gossip and stir a pot.

Ingredients List

• 1/2 pound chicken livers, well-trimmed
  → Fresh livers = smooth, mild flavour. Old ones go bitter and grumpy.
• 1/2 small onion, thinly sliced
  → Adds gentle sweetness once softened.
• 1 garlic clove, smashed
  → Don’t bother chopping. Smash and let it melt in.
• 1 bay leaf
• 1/4 tsp thyme leaves
  → Fresh if you’ve got it; dried is fine. Or skip it. I’ve done both.
• 1/2 tsp kosher salt
  → Plus a bit more for tasting at the end.
• 1/2 cup water
• 1½ sticks unsalted butter, room temp
  → Don’t microwave it, it’ll go weird. Just leave it out while you faff.
• 2 tsp Cognac or whisky
  → Optional, but it does give it a little wink.
• Freshly ground black pepper
• Toasted baguette slices
  → Or crackers, or oatcakes, or whatever vehicle you fancy.

How to Make It

1. Chill for at least a couple of hours, but overnight is best. The flavours mellow like a good story.
2. Get yourself organised. This bit matters more than it should. Once things get going, you’ll want to focus.
3. In a medium pot, chuck in the chicken livers, onion, garlic, bay leaf, thyme, and salt.
4. Add the water, then bring to a gentle simmer. Not a boil — we’re not making soup.
5. Cover with a lid, turn the heat low, and cook gently for about 3 minutes — just until the livers are pink in the middle, not raw, not grey.
6. Take it off the heat, keep the lid on, and walk away for 5 minutes. I usually forget and come back in 10. Still works.
7. Chuck the bay leaf, then scoop the livers, onion, and garlic into a food processor with a slotted spoon. No watery bits.
8. Blitz until chunky-smooth, like a thick hummus.
9. While it’s whirring, add the butter in blobs, bit by bit, until it’s creamy and lush.
10. Splash in the Cognac, crack in some pepper, and give it one final blend until it’s smooth as sin.
11. Taste. Add salt. Taste again. Try not to eat it all straight from the bowl.
12. Spoon into ramekins or a small dish. Press cling film right on top so it doesn’t form that weird skin.

Common Mistakes

Why does my pâté taste bitter?
Livers were probably overcooked or not fresh. Give them a sniff before cooking — if they smell like pennies, don’t use them.

Why is it grainy instead of smooth?
Either overcooked or under-blended. Warm livers + soft butter = silky heaven. Also, you can strain it if you’re a texture snob.

What if I forgot the thyme?
Honestly? No one will notice. It’s not the thyme that makes people go “oh wow,” it’s the butter and booze.

Can I use salted butter instead?
You can — just taste before adding extra salt. I’ve done this in a pinch and lived to tell the tale.

Storage and Reheating Tips

Fridge:
Covered tightly, it’ll keep up to 5 days. The flavour gets better with time — if it lasts that long.

Freezer:
Yes! Freeze in ramekins with cling film on top, then foil. Good for 3 months. Thaw overnight in the fridge.

Reheating:
Don’t, unless you absolutely must. But if you’re determined:

• Microwave: Very short bursts, cover with a damp paper towel.
• Oven: 160°C for 10 minutes, in a ramekin with foil over.

Still — pâté is a cold game.

What to Serve With It

• Toasted baguette – crispy, warm, perfect.
• Cornichons or pickled onions – that zingy crunch cuts through the richness.
• Redcurrant jelly or cranberry sauce – I love a little sweet with my savoury.

And if you’re feeling fancy, pour a little something dry and chilled. A crisp white, or even a good cider.

FREQUENTLY ASKED QUESTIONS

Can I make this ahead of time for a dinner party?
Yes! Make it 1–2 days before — it actually tastes better once it’s had time to sit and think about itself in the fridge.

Is chicken liver pâté safe during pregnancy?
Unfortunately not advised — due to vitamin A and risk of bacteria. Best to skip or sub with something safer.

Can I use other livers?
Sure. Duck is lush and more decadent, pork is earthier. Just make sure they’re fresh and not overcooked.

What if I don’t have a food processor?
You could try a blender or even a hand blender. It’ll be rustic, but still delicious. Maybe even better.

More Mary Berry Recipe:

• Mary Berry Soft Bread Rolls Recipe
• Mary Berry White Bread Recipe
• Mary Berry All Bran Tea Bread

Mary Berry Chicken Liver Pate Nutrition Facts

Amount Per Serving

• Calories: 120
• Total Fat: 10g
• Saturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 175mg
• Sodium: 120mg
• Total Carbohydrates: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 6g