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Chicken Liver Pate


  • chicken livers
  • 1 tablesp brandy
  • 85g butter
  •  1/2 teasp. thyme leaves
  • 1 clove garlic, crushed
  • Salt and pepper
Chicken Liver Pate


Most good chickens come with the liver inside. Some day when you have time, try making a little chicken liver pate. If you have a blender, it will save you having to force the cooked liver through a sieve. This is the Ballymaloe House recipe, I like it best slightly chilled on warm crispy bread.


  • A little melted butter.
  • Fry the chicken liver in some of the butter.
  • Rub through a sieve.
  • Boil and scrape out the pan with brandy.
  • Mix with the livers, beat in the remaining butter, garlic and thyme.
  • Season carefully.
  • Put into small pots and run melted butter over the top.