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Mary Berry Chicken Liver Pâté​ Recipe

Mary Berry Chicken Liver Pâté recipe
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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.

Ingredients

  • 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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-chicken-liver-pate/