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Mary Berry Chicken Liver Pâté Recipe
Saim Thour

Mary Berry Chicken Liver Pâté Recipe

A rich, smooth, and silky homemade chicken liver pâté made with chicken livers, butter, cream, garlic, shallots, and herbs. Perfect as an elegant starter for dinner parties, Christmas, or a festive buffet.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Servings: 8 People
Course: Appetizer, Starter
Cuisine: british
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g chicken livers trimmed
  • 2 shallots finely chopped
  • 1 small onion finely chopped (optional)
  • 1 garlic clove crushed
  • 100 g unsalted butter plus extra for sealing
  • 2 tbsp olive oil
  • 50 ml brandy dry sherry, or port
  • 100 ml double cream
  • 1 tsp fresh thyme leaves
  • Pinch grated nutmeg
  • Pinch ground allspice optional
  • Pinch ground mace optional
  • Orange zest
  • Sea salt
  • Freshly ground black pepper

Equipment

  • Frying Pan
  • Food processor
  • Fine sieve (optional)
  • Ramekins or terrine
  • Mixing spoon
  • Mixing spoon

Method
 

  1. Trim the chicken livers and remove any membrane, gristle, sinew, or greenish parts.
  2. Heat olive oil and butter in a frying pan, then gently cook the shallots, onion, garlic, thyme, and spices until soft.
  3. Add the chicken livers and cook until browned outside but slightly pink inside.
  4. Pour in the brandy, sherry, or port and simmer briefly.
  5. Transfer everything to a food processor with butter and double cream.
  6. Blend until completely smooth, then pass through a fine sieve if desired.
  7. Spoon into ramekins or a terrine and smooth the tops.
  8. Seal with melted butter if preferred.
  9. 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.