This chicken liver pate is rich, silky, and surprisingly simple to make at home. With buttery chicken livers, gentle aromatics, and just the right touch of richness, it's a classic starter that feels luxurious without being fussy. Perfect for date nights, Valentine's, dinner parties, festive spreads, sharing platters, or an indulgent weekend lunch, this pate is far superior to anything shop-bought and can be made ahead.
The original recipe is from Nick Nairn's New Scottish Cookery recipe book. I've had the book for years and have made this chicken liver pate many times - it's loved by us, family and friends!! It's also a nice foodie gift to give at Christmas. I've got so many glass ramekins that come with shop-bought desserts, so this is a good way to give them away!!
The pate is topped with clarified butter which helps to keep it sealed and last longer in the fridge, which is great for making ahead. It's just the oily part of butter, ie: without the buttermilk, and is also great for frying potatoes…it gives them a rich buttery flavour. It can also be used in place of duck fat. You can buy it ready-prepared from Indian delis (look for ghee).
I hope you enjoy this chicken liver pate recipe as much as we do!
Tips
- Optional flavour variations and twists:
- Classic French - brandy and thyme.
- Port and onion - use port and add caramelised onions.
- Garlic and herb - use extra garlic and add parsley and chives.
- Smoky - add smoked paprika.
- For a luxury version, finish with truffle butter.
- For a lighter version, replace some of the butter with crème fraiche.
- This chicken liver pate recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Kept in the fridge and sealed with clarified butter, it will last up to 1 week.
Yes - freeze without the butter seal for up to 2 months. Defrost overnight in the fridge.
The livers were likely overcooked. Blend while warm and add extra butter to smooth it out.
No - replace with chicken stock and a splash of balsamic or apple juice for depth.
Yes - use olive oil or dairy-free butter, though the flavour will differ slightly.
Yes - just slightly pink ensures tenderness and a smooth texture.
With toasted bread, cornichons, and something acidic like caramelised onion chutney, chilli jam or pickles.
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HOW TO MAKE THIS CHICKEN LIVER PATE
Ingredients
- 300g salted butter, at room temperature (split into 25g, 15g and 260g)
- 1 onion (approx. 115g), finely chopped
- 1 carrot (approx. 120g), peeled and finely diced
- 1 stick celery, trimmed and finely diced
- 1 large clove garlic, finely chopped
- 450g fresh chicken livers
- 1 tbsp fresh thyme, leaves only, plus extra sprigs to garnish
- 1 tbsp marsala, tawny port, madeira, sherry or dry vermouth
- salt and freshly ground black pepper
Clarified butter:
- 60g unsalted butter
Instructions
- Melt 25g of the salted butter in a large frying pan and cook the onion, carrot, celery and garlic for 20 minutes over a low heat, until very soft. Stir occasionally and make sure the mixture is always in an even layer in the frying pan.
- While this is cooking, trim the chicken livers of any gristle and cut off any discoloured bits. Pat dry on kitchen roll.
- Remove the softened vegetables with a slotted spoon to the bowl of your food processor.
- Heat the frying pan again over a high heat. Add the livers and 15g of the salted butter. Fry for 3 minutes, turning them as they brown, until they are nicely browned and crisp on the outside but still pink and juicy in the middle. Add the chopped lemon thyme and 1 tbsp of your chosen tipple, bubble for 1 minute and then tip into the food processor bowl and season with salt and pepper.
- Add the remaining 260g of salted butter and blitz in pulses, for about 10 seconds, until fairly smooth - I like a bit of texture (it's not a parfait).
Make the clarified butter and assemble:
- Make the clarified butter - in a small saucepan, melt the butter on a low heat then transfer it to a small clear dish or glass. Alternatively, put the butter in a small clear dish or glass and microwave on high for 30 seconds. Allow it to stand for a few minutes, until all the oil rises to the top (you'll see the white buttermilk sitting at the bottom of the dish/glass - this can be discarded once you've topped the pâté).
- Transfer the pâté into 6 ramekin dishes, smooth the tops and garnish each dish with a sprig of thyme and spoon over a thin layer of the clarified butter (approx. 2 to 2.5 tsp per dish). This will now keep for 1 to 2 weeks in the fridge if it's sealed with the clarified butter. Once the clarified butter seal is broken, cover with cling film and eat within 2 to 3 days.
- Serve the pâté with thinly sliced toasted baguette, ciabatta, crusty bread or crackers. Remember to bring it to room temperature before serving...fridge-cold pate is a no-no!
Serving Suggestions
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Chicken Liver Pate
Equipment
Ingredients
- 300 g (10.6 oz) salted butter at room temperature (split into 25g, 15g and 260g)
- 1 onion (approx. 115g) finely chopped
- 1 carrot (approx. 120g) peeled and finely diced
- 1 stick celery trimmed and finely diced
- 1 large clove garlic finely chopped
- 450 g (1 lb) fresh chicken livers
- 1 tbsp fresh thyme leaves only, plus extra sprigs to garnish
- 1 tbsp marsala, tawny port, madeira, sherry or dry vermouth
- salt and freshly ground black pepper
Clarified butter:
- 60 g (2.1 oz) unsalted butter
Instructions
- Melt 25g of the salted butter in a large frying pan and cook the onion, carrot, celery and garlic for 20 minutes over a low heat, until very soft. Stir occasionally and make sure the mixture is always in an even layer in the frying pan.
- While this is cooking, trim the chicken livers of any gristle and cut off any discoloured bits. Pat dry on kitchen roll.
- Remove the softened vegetables with a slotted spoon to the bowl of your food processor.
- Heat the frying pan again over a high heat. Add the livers and 15g of the salted butter. Fry for 3 minutes, turning them as they brown, until they are nicely browned and crisp on the outside but still pink and juicy in the middle. Add the chopped lemon thyme and 1 tbsp of your chosen tipple, bubble for 1 minute and then tip into the food processor bowl and season with salt and pepper.
- Add the remaining 260g of salted butter and blitz in pulses, for about 10 seconds, until fairly smooth – I like a bit of texture (it’s not a parfait).
Make the clarified butter and assemble:
- Make the clarified butter - in a small saucepan, melt the butter on a low heat then transfer it to a small clear dish or glass. Alternatively, put the butter in a small clear dish or glass and microwave on high for 30 seconds. Allow it to stand for a few minutes, until all the oil rises to the top (you’ll see the white buttermilk sitting at the bottom of the dish/glass – this can be discarded once you’ve topped the pâté).
- Transfer the pâté into 6 ramekin dishes, smooth the tops and garnish each dish with a sprig of thyme and spoon over a thin layer of the clarified butter (approx. 2 to 2.5 tsp per dish). This will now keep for 1 to 2 weeks in the fridge if it’s sealed with the clarified butter. Once the clarified butter seal is broken, cover with cling film and eat within 2 to 3 days.
- Serve the pate with thinly sliced toasted baguette, ciabatta, crusty bread or crackers. Remember to bring it to room temperature before serving - fridge-cold pate is a no-no!
Notes
- Optional flavour variations and twists:
- Classic French – brandy and thyme.
- Port and onion – use port and add caramelised onions.
- Garlic and herb – use extra garlic and add parsley and chives.
- Smoky – add smoked paprika.
- For a luxury version, finish with truffle butter.
- For a lighter version, replace some of the butter with crème fraiche.
- This chicken liver pate recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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