Mary Berry Chicken Liver Pâté​ Recipe

Mary Berry Chicken Liver Pâté is a smooth, rich, and elegant spread made from sautéed chicken livers blended with butter, onions, garlic, and subtle spices. This classic starter is perfect for dinner parties, holiday gatherings, or simply enjoying on warm toast when you crave something luxurious yet simple to prepare. With its creamy texture, deep savory flavor, and short cooking time, it’s a recipe that feels gourmet without requiring advanced skills in the kitchen.

The gentle herbs, buttery finish, and velvety consistency make it a standout dish you can prepare ahead and serve chilled.

What Is Mary Berry Chicken Liver Pâté?

Mary Berry Chicken Liver Pâté is a silky, blended spread made by cooking chicken livers with aromatics and butter, then processing until smooth. It is typically served chilled with toast, crackers, or crusty bread. Known for its rich flavor and creamy texture, it’s a timeless British-style appetizer inspired by French cooking techniques.

Other Popular Mary Berry Recipes

• Mary Berry Gingerbread House
• Mary Berry Shortcrust Pastry
• Mary Berry Celeriac Soup
• Mary Berry Chicken Liver Pâté

Why This Recipe Is Worth Trying

• Effortless preparation – Only a few steps stand between you and a restaurant-quality pâté.
• Rich, elegant flavor – Butter, herbs, and smooth chicken livers create a luxurious taste.
• Ideal for make-ahead hosting – It chills beautifully and tastes even better the next day.
• Perfect for gatherings – Works well as a starter for parties, brunches, and festive dinners.
• Simple ingredients – Most items are pantry staples or easy to find in any supermarket.

Essential Ingredients to Make Mary Berry Chicken Liver Pâté

• 250g chicken livers, cleaned and trimmed
• 100g unsalted butter (divided for cooking and blending)
• 1 small onion, finely chopped
• 2 garlic cloves, crushed or minced
• 1 teaspoon fresh thyme or mixed herbs
• 2 tablespoons brandy or cognac (optional but traditional)
• 3 tablespoons double cream
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper

Handy Kitchen Tools for Best Results

• Non-stick frying pan – Ensures gentle, even cooking of the livers.
• Food processor or blender – Needed to achieve the signature smooth texture.
• Fine-mesh sieve – Optional but perfect for extra-smooth pâté.
• Small saucepan – For melting butter and warming cream.
• Serving ramekins – Ideal for chilling and presenting the pâté.

Step-by-Step Guide to Making Mary Berry Chicken Liver Pâté

Step 1 — Prepare and clean the livers

Trim any visible fat or sinew and rinse gently. Pat dry to prevent splattering.

Step 2 — Sauté the aromatics

Melt butter in a pan, add onions and garlic, and cook until soft and fragrant without browning.

Step 3 — Cook the chicken livers

Add livers to the pan and cook until the outside is browned but the inside stays slightly pink. Avoid overcooking to keep the pâté smooth.

Step 4 — Add herbs and brandy

Sprinkle in thyme and pour in brandy. Let it bubble for a minute to cook off the alcohol.

Step 5 — Blend until smooth

Transfer the mixture to a processor, add extra butter and cream, then blend until completely silky.

Step 6 — Season and strain

Taste and adjust seasoning. Strain through a fine sieve if you want a super-smooth finish.

Step 7 — Chill before serving

Pour into ramekins, cover with melted butter (optional), and chill for at least 2–3 hours.

What I Got Wrong (And How I Fixed It)

• Overcooking the livers – Caused a grainy texture; cooking until just pink keeps the pâté smooth.
• Skipping the butter seal – Pâté dried out; adding a butter layer locks in freshness.
• Not using enough cream – Led to a thick mixture; adjusting the cream fixed the texture.
• Blending while cold – Made it chunky; blending when warm ensures silkiness.

Healthier Version of Mary Berry Chicken Liver Pâté

• Use light cream instead of double cream.
• Replace some butter with olive oil for a lighter finish.
• Add extra herbs to increase flavor without extra fat.
• Serve with vegetable sticks instead of toast for a lower-calorie option.

Ingredient Substitutions for Mary Berry Chicken Liver Pâté

• Use shallots instead of onions – For a subtly sweeter flavor.
• Replace thyme with rosemary – For a stronger herbal taste.
• Add chicken stock – To thin out the mixture instead of cream.

Pairing Ideas: What to Serve With Mary Berry Chicken Liver Pâté

• Warm toasted brioche – A soft, buttery base that enhances the pâté’s richness.
• Crusty baguette slices – Adds crunch and structure.
• Pickled cucumbers – Their acidity cuts through the creamy pâté.
• Caramelised onions – A sweet topping that complements the savoury blend.
• Fresh salad leaves – A light and refreshing side to balance the richness.

Expert Tips to Make Perfect Mary Berry Chicken Liver Pâté

• Cook livers gently – Pink-centred livers result in a smoother pâté.
• Blend while warm – Warm ingredients incorporate more easily.
• Season generously – Flavor deepens as it chills, so adjust seasoning slightly higher.
• Use high-quality butter – Improves both taste and texture.
• Seal with clarified butter – Extends shelf life and adds a professional finish.
• Chill long enough – Proper chilling firms it to the ideal spreadable texture.

Creative Ways to Customize Mary Berry Chicken Liver Pâté

• Add green peppercorns – For a gentle spicy kick.
• Blend in roasted garlic – To deepen the savory profile.
• Top with cranberry jelly – A festive twist for holiday serving.
• Mix in truffle oil – For a luxurious, aromatic upgrade.
• Add lemon zest – To brighten and lighten the flavor.

Storing Mary Berry Chicken Liver Pâté the Right Way

• Refrigerate in sealed ramekins – Prevents air exposure and keeps it fresh.
• Add a butter layer on top – Helps preserve flavor for several days.
• Store up to 3–4 days – Pâté is best enjoyed within a short period.
• Freeze if needed – Freeze in airtight containers, thaw gently in the fridge.

How to Reheat Mary Berry Chicken Liver Pâté (If Needed)

• Pâté is traditionally served chilled and does not require reheating.
• If you prefer it slightly warm, allow it to sit at room temperature for 20–30 minutes before serving.

Nutritional Breakdown (per serving)

• Calories: ~310
• Protein: 16g
• Carbohydrates: 4g
• Fat: 26g
• Sodium: 310mg
• Fiber: 0g

Print

FAQs

How do I stop chicken liver pâté from becoming grainy?

Grainy pâté happens when the livers are overcooked. Cook them only until the outside is browned, but the centre is still slightly pink. Blending while the mixture is warm also helps create a silky texture.

Should I soak chicken livers before making pâté?

Soaking chicken livers in milk for 20–30 minutes can remove bitterness and improve the final flavor. Pat them dry before cooking so they sear evenly in the butter.

How long should I blend the pâté to make it smooth?

Blend the cooked mixture for 1–2 minutes until completely silky. For an ultra-smooth finish, push it through a fine-mesh sieve after blending.

Why is my chicken liver pâté turning brown on top?

Pâté darkens when exposed to air. Adding a thin layer of melted butter on top before chilling creates a seal that prevents oxidation and keeps the colour fresh.

Wrapping It Up

Mary Berry Chicken Liver Pâté is a rich, elegant, and easy-to-prepare appetizer that brings gourmet flavors straight to your table. With buttery smoothness, simple ingredients, and make-ahead convenience, it’s a standout dish for parties or relaxing evenings. Follow the steps, apply the expert tips, and you’ll enjoy a beautifully silky pâté every time.