Why This Chicken Liver Pâté Is Worth Making
The Mary Berry, Chicken Liver Pâté, recipe is a simple, easy recipe that even a beginner can prepare with confidence. This homemade chicken liver pâté has a rich, smooth, silky, silky-smooth, creamy texture with a deeply savoury, deeply savory, earthy flavour and a delicate balance of butter and gentle seasoning. From my experience, letting it rest during the chilling time makes the texture even better, and the whole dish comes together in under an hour, apart from chilling.
It works beautifully as an elegant starter or classic starter for a dinner party, entertaining, a festive buffet, or even Christmas day celebrations. Serve this luxurious, indulgent spread on toast as a special addition to any table. Although it feels like a luxury ingredient, Mary Berry Chicken Liver Pâté Recipe proves that low cost ingredients can create something that serves 8–10 people without compromising on flavour or presentation.
Ingredients
| Ingredient | Amount / Details |
|---|---|
| Olive oil | 1 tbsp olive oil or 2 tbsp olive oil |
| Unsalted butter | 225g, 120g, 80g, 50g |
| Butter variations | Butter, softened butter, cubed butter, melted butter, butter finish (optional for sealing) |
| Chicken livers | 400g chicken livers or 450g fresh chicken livers |
| Preparation | Trimmed, roughly chopped, remove membrane, gristle, sinew, and greenish parts |
| Shallots | 2 shallots, finely chopped |
| Onion | 1 small onion, chopped onion, finely chopped |
| Garlic | 1 garlic clove, crushed |
| Fresh herbs | 3 sprigs thyme, 2 sprigs thyme, thyme sprigs, fresh thyme leaves, thyme |
| Alternative herb | Dried thyme |
| Alcohol options | Brandy, dry sherry, or port |
| Cream | 100ml double cream |
| Seasonings | Sea salt, salt, freshly ground black pepper, black pepper |
| Spices | Pinch of grated nutmeg, ground allspice, ground mace |
| Citrus | Orange zest, orange, zest only |
| Additional measurements found in recipes | 50ml, 100ml, 8oz, 14oz, 1lb, 2fl oz, 3½fl oz, 4½oz |
How to Make Mary Berry Chicken Liver Pâté
To prepare this Mary Berry Chicken Liver Pâté Recipe, first trim the chicken livers, then pat dry with kitchen paper and set aside. In a large frying pan over medium heat, heat olive oil and melt butter. Sauté the shallots, onion, garlic, thyme, spices, and orange zest, then cook gently for 5–7 minutes, about five minutes, until soft, translucent, and fragrant. Increase heat to medium-high heat, add the chicken livers, season with salt and pepper, and cook for 3–4 minutes, 4–5 minutes, or 6–8 minutes, turning until browned on the outside while staying slightly pink in the middle and inside. They should be moist, not bloody, with just a tinge of pink. Avoid overcook or the pâté may become grainy. Deglaze with brandy, sherry, or port, let it bubble so the alcohol cooks away, scraping up the browned bits and residue, then simmer for two minutes before you remove from heat and cool for 10 minutes.
Next, transfer everything to a food processor and blend until completely smooth. Add the remaining butter, softened butter, cubed butter, double cream, grated nutmeg, thyme, and seasoning, then adjust seasoning to taste. For an extra smooth finish, pass the mixture through a fine sieve, press it into a bowl, then spoon into ramekins, a ramekin, terrine, serving dish, or individual pots. Divide evenly, level the smooth top and smooth tops on the work surface, then preserve freshness by adding a seal of melted butter as a butter finish. With the motor running, add the butter gradually, then place in the refrigerator or fridge to chill and refrigerate for 2–3 hours, 4 hours, or overnight until firm, firmly set, allowing the flavors to meld into a silky texture. Before serving, decorate with herbs and enjoy with slices of toasted sourdough.
Tips
These Tips and recipe tips will help you make a better pâté every time. Properly trim away stringy sinews, greenish spots, membrane, and gristle before cooking. This simple step keeps the pâté non-bitter and prevents a bitter flavour. Always avoid overcooking the livers because it is easy to overcook them. When they are perfectly cooked, the pâté stays creamy, smooth, with a silky texture and an even silkier texture after chilling. I have found that using room temperature butter, softened butter, and adding it during the blending stage creates a stable emulsion that makes every bite feel lighter and smoother.
For the best flavour, let the pâté rest overnight so the ingredients can deepen flavors and develop a richer taste with a more delicious taste. If you prefer not to use alcohol, replace it with chicken stock or beef stock. Even a small splash adds added depth without changing the character of the dish. Use enough butter, cream, and blend the warm mixture until you blend thoroughly to achieve the perfect consistency.
What To Serve Chicken Liver Pâté
If you are looking for serving suggestions or wondering what to serve with chicken liver pâté, keep it simple and let the flavours stand out. Serve the chilled spread with toasted baguette slices, warm crusty bread, toasted brioche, crunchy sourdough toast, toasted sourdough, or crisp crackers. From my experience, using a mix of breads gives everyone a favourite option and makes the platter feel more inviting, whether it is for a light starter or a casual meal.
To balance the richness of the pâté, add cornichons, crisp cornichons, pickled onions, caramelised onion, fruit chutney, or fig jam for a sweet and tangy contrast. A fresh green salad or green leaf salad with a light vinaigrette dressing also works beautifully. This combination is one I often use for dinner parties because it looks elegant, tastes balanced, and is easy to prepare.
Storage
Good Storage keeps your pâté safe to eat and tasting its best. After serving, do not leave it at room temperature for long. Place any leftovers in the refrigerator or fridge and refrigerate them in an airtight container. For the best results, keep the pâté sealed, covered, and covered tightly. A thin layer of clarified butter helps preserve freshness, and the pâté will stay fresh for up to 3 days or up to 4–5 days, depending on how it is stored.
For longer freezing, you can freeze the pâté until it is frozen solid. Wrap the container with plastic wrap and foil before placing it in the freezer. It keeps well for up to 1 month or even up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator. I have found this method helps maintain a perfectly smooth texture without losing flavour.
Nutrition
The Nutrition and nutrition facts for this pâté can vary slightly because the ingredients used are not always the same. The values below are approximate, but a typical serving contains around 315 kcal to 320 kcal. You can also expect about 3g of carbohydrates or total carbohydrate, 10g to 14g of protein, and 28g to 29g of fat or total fat, including 14g to 17g of saturated fat.
Each serving also provides about 290mg of cholesterol, 150mg to 220mg of sodium, 0g of dietary fiber, and 1g of sugars. From my experience, these numbers make it easier to plan portions, especially when serving pâté as a starter rather than a main dish.
Mary Berry Chicken Liver Pâté Recipe (FAQs)
Q: Can I make Mary Berry Chicken Liver Pâté ahead of time?
A: Yes. Making ahead is a great option. You can prepare in advance up to two days in advance, and the flavour often improves after chilling.
Q: Why does my pâté have a grainy texture?
A: A grainy texture or grainy pâté usually means the chicken livers were overcooked. They should be lightly browned on the outside while keeping a pink center and soft center. Blend thoroughly during blending while the mixture is still warm for the best results.
Q: Should I use a blender or a food processor?
A: You can use a blender or a high-powered blender, but a food processor often produces a more smooth, silky smooth pâté. Blend in short bursts and scrape down sides to achieve an even consistency.
Q: Can I make this recipe without alcohol?
A: Yes. Instead of alcohol, use chicken stock or beef stock in place of brandy, sherry, or port when you deglaze the bottom of the pan.
Q: How can I preserve the pâté and stop it from drying out?
A: To preserve freshness and prevent drying out, cover the top with an optional butter seal before chilling.
Q: Where can I buy chicken livers?
A: Chicken livers are a nutrient-dense organ meat. You can usually find this fresh meat in the poultry section of most supermarkets, or you can ask your local butcher.
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Mary Berry Chicken Liver Pâté Recipe
Ingredients
Equipment
Method
- Trim the chicken livers and remove any membrane, gristle, sinew, or greenish parts.
- Heat olive oil and butter in a frying pan, then gently cook the shallots, onion, garlic, thyme, and spices until soft.
- Add the chicken livers and cook until browned outside but slightly pink inside.
- Pour in the brandy, sherry, or port and simmer briefly.
- Transfer everything to a food processor with butter and double cream.
- Blend until completely smooth, then pass through a fine sieve if desired.
- Spoon into ramekins or a terrine and smooth the tops.
- Seal with melted butter if preferred.
- Chill for at least 4 hours or overnight before serving.
Notes
- Do not overcook the livers or the pâté may become grainy.
- Blend while the mixture is still warm for the smoothest texture.
- Seal with melted butter to keep the pâté fresh longer.
- Chill overnight for the best flavour.
