Sign in
Menu

Classic Chicken Liver Pâté

  • Serves: 12 ppl
  • Prep time: 10 mins
  • Cook time: 4 hours

What you need

  • 400g organic chicken livers
  • 300g grass-fed butter, diced
  • 1 clove garlic, finely chopped
  • ½ onion, finely chopped
  • ½ tsp fresh thyme leaves
  • 2 Tbsp brandy
  • ½ tsp grated nutmeg or organic nutmeg powder
  • Salt & black pepper
  • 50g butter, for topping

Let's cook

  1. Trim chicken livers of any sinews, rinse and gently pat dry with kitchen paper.
  2. Melt 30g of the butter in a large frying pan on medium heat.
  3. Add garlic and onion and cook, stirring for 5 minutes, or until softened.
  4. Add livers and thyme
  5. Cook, stirring frequently, for about 3–4 minutes, or until the livers are coloured on the outside but pink in the centre.
  6. Pour in brandy, cook for an extra 10 seconds, then add remaining butter and nutmeg.
  7. Set aside and allow butter to soften.
  8. Puree mixture in batches until smooth.
  9. Season to taste with salt & black pepper.
  10. Spoon paté into 750ml terrine dish & chill.
  11. Melt extra butter & pour a little over the paté.
  12. Cover & refrigerate for at least 3 hours.
  13. Remove 20 mins prior to serving to soften.

Benefits

No benefits found

Top reviews

No reviews found

Products used in recipe

No products

Sally-Ann Creed® is a subsidiary of

Visit our store at
1 Fairway Business Park, 1 Stibitz Street,
Westlake, Cape Town, South Africa
[email protected]

Our returns policy
Our privacy policy
Our disclaimer
Terms & conditions

Browse our website
This field is for validation purposes and should be left unchanged.
Facebook Youtube Instagram

Pay for your order in 4 interest-free, zero-fee payments over 6 weeks and get your order shipped right away.
No fees, no interest and no catch. Instalments are automatically deducted from your card every two weeks.