Chicken Liver Pate'

Basic chicken liver pate' is propperly the most simple pate' to make and consist of only 5 ingredients plus a little salt & pepper to taste.

For my version of this delicious pate' I use a few more ingredients but still a very easy, simple and quick pate' to make and for sure will impress any guest at your house.

(you will need a food processor for this recipe).


  • 500 g chicken liver
  • 1 small white onion
  • 2 cloves of garlic
  • 1/2 Tsp of thyme
  • 125 g butter
  • 1/2 dl of whipping cream
  • 4 tbsp brandy more or less (I use fundador)
  • salt & pepper to taste


How to make:

Trim chicken livers for tendons. Chop the onion and garlic and fry for a few minutes in a pan with 20 grams of butter until onions are soft but not brown.

Add the chicken liver and thyme and cook until the chicken liver has just finished. Add the brandy and flambe'.

Melt the remaining butter in a saucepan.

Fill the chicken liver/onion in a food processor, add the melted butter and cream. Blend to a smooth paste. Taste with salt and pepper.

Pour into a bowl or container or small ramakins for single serve.

Let the pate' cool completely in the refrigerator.

For topping the traditional is a layer of clarified butter. I do prefer reduced portwine gelation, taste heavenly and gives a nice coloration to the pate'.

Serve with toasted bread and pickled red onions and/or cornichones.