Chicken liver pate with brandy recipe

(444 ratings)

Chicken liver pate with brandy is a tasty pate which is a great way of using up leftover chicken, so flavoursome and easy to make too

Chicken liver pate with brandy
(Image credit: TI Media Limited)
  • healthy
Preparation Time20 mins
Cooking Time20 mins
Total Time40 mins plus chilling overnight
Nutrition Per PortionRDA
Calories430 Kcal22%
Sugar2.3 g3%
Fat36.1 g52%
Saturated Fat20.6 g103%
Salt1.07 gRow 4 - Cell 2
Protein20 g40%
Carbohydrates4.3 g2%
Salt1.07 gRow 7 - Cell 2

Learn how to make chicken liver pate with a twist with this easy recipe. The brandy a delicious and warming kick to every spread on toast.

Though usually bought, chicken liver pate is a quick and easy recipe to do at home in a food processor. This smooth creamy version is great to serve at parties, on picnics or on special occasions such as Christmas. Serve with crusty wholemeal bread and watch this smooth pate disappear in minutes. The brandy adds a delicious tangy flavor to the mix which is not to be missed.


  • 200g butter
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 500g chicken livers, trimmed and halved
  • 1tbsp brandy
  • 2tbsp double cream
  • Pinch ground nutmeg
  • 1/4tsp dried thyme
  • 1/4tsp salt
  • Freshly ground black pepper

To serve:

  • French bread, cranberry sauce, apple chutney




  1. Melt 100g of the butter in a frying pan, add the onions and cook gently for about 10 mins until softened and just beginning to turn brown.
  2. Add the garlic and chicken livers and cook until the livers are golden brown and cooked through. Remove from the heat. Add the brandy, cream, nutmeg and thyme.
  3. Put everything into a food processor and blend until smooth. Season with salt and pepper. Put into a serving dish or divide between individual ramekins.
  4. Melt the remaining butter in a small pan. Skim off the froth and pour the butter in a layer over the pate. Put in the fridge to chill overnight.
Top Tip for making Chicken liver pate with brandy

Try a twist on this recipe by chopping 4 rashers of streaky bacon into small pieces and adding to the pan when frying the onion.