This homemade creamy chicken liver pate with bacon is perfect for spreading on crispbread and crackers. It also makes a welcome addition to a cheeseboard alongside a dish of fruity chutney.
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The perfect spreadable snack
Chicken liver pate is one of those foods that needs to be in every refrigerator. If you have a bowl of this delicious creamy pate handy, you can whip up a delicious cocktail snack in minutes; and it makes the perfect light lunch, served with crusty bread, a hunk of cheese and a dish of fruity pear and onion chutney.
And if you don't happen to have crackers in your cupboard, you could whip up a batch of crispy melba toast and spread the pate on that instead!
I've always made my own pate. And it's become our family tradition to make this pate at Christmas. Even my family, who are now spread out all over the world are carrying on the tradition. I got a phone call from my son in Australia. 'Mom, I can't find the recipe for chicken liver pate on your website - please can you send it to me'. The reason he couldn't find it was because I hadn't posted it, so I'm sharing it today so that you can try it for yourselves.
What does chicken liver pate taste like?
Chicken liver pate has a very distinctive flavour. It's savoury and meaty, with a hint of sweetness from the brandy and onions, and a hint of saltiness from the bacon. It has a creamy smooth texture and a spreadable consistency.
Some people like to soak the chicken livers in milk before cooking them, as they believe this tones down the 'liver' taste. I have never done this as I find that the cream that is added does much the same job (plus I enjoy the taste of chicken liver).
You can vary the taste to suit yourself, by adding different herbs to the mixture. I like to add thyme, some people prefer sage or even rosemary; I like to add a touch of brandy, others swear by adding sherry. You can even leave the alcohol out if you prefer. It doesn't matter. This is a very forgiving recipe and as long as you get the base ingredients right you can add whatever takes your fancy.
So what do you need?
**Get the complete list of ingredients and full instructions for making this chicken liver pate on the printable recipe card at the end of this post**
The basic ingredients for my version of chicken liver pate are chicken livers, chopped onions, diced bacon, butter and cream.
The butter should be divided into 5 parts. One-fifth is to be used to fry the onions, bacon and livers. Three-fifths of the butter will be blended in the pate, and the final fifth will be melted and poured on top of the pate to seal it.
For flavour you can add whatever other flavours you prefer - I've chosen thyme, brandy and garlic.
To vary the taste:
- swap the thyme out for sage, rosemary or another herb of your choice;
- exchange the brandy for sherry, or leave it out altogether;
- if you don't like the taste of garlic you can leave it out.
How to make it
Prepare the ingredients
Chicken liver pate is very easy to make, especially if you prepare everything up front so the ingredients are easily to hand as you cook.
You will need a blender or a food processor to get the smooth texture of the pate.
- Rinse the chicken livers in a colander under cold running water and let them drain. Then take each piece of chicken liver, remove any white sinews and membranes and cut each liver into large chunks.
- These days, chicken livers are sold properly cleaned. However, if you do find a green sac attached to the liver, you should remove and discard this, taking care not to pierce it. This is the gall bladder and if any of the gall should get into the pate it will give a very bitter taste.
- Peel the onion and chop it into approximately 1cm (or half-inch) chunks.
- Cut the bacon into 1cm pieces.
Cook the pate
- Now fry the onions, garlic and bacon in about one-fifth of the butter until the onion turns translucent and the bacon starts to release its fat. Take your time over this step - don't allow the onions to brown or it will change the taste of the pate. Use a low heat and stir often. This step will take about 5 minutes (image 1 above).
- Add the chopped livers, the thyme and the brandy and continue to cook until the livers change colour and are cooked through. This should take another 5 minutes (image 2 above).
- Taste for seasoning and add salt and freshly ground black pepper to your own taste.
- Set aside and allow to cool for about 30 minutes.
- Once cool, transfer the mixture to a blender (or food processor fitted with a metal blade). Add three-fifths of the butter and all the cream, and blend until smooth (image 3 above).
Blend and assemble
- Pour the blended pate into 5 small ramekins and smooth the top of the pate with the back of a spoon.
- Melt the final one-fifth of butter and pour over the pate.
- Store the pate in the refrigerator and serve cold, spread on melba toast or crispy crackers.
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How long can I store chicken liver pate?
Once made, chicken liver pate can be stored in the refrigerator, and should be eaten within 4 days.
You can also freeze chicken liver pate for up to 2 months. Just cover the ramekin with plastic wrap and place it in a freezer bag before freezing.
To use, transfer the frozen pate to the refrigerator and allow it to defrost before eating. Use within 4 days.
Save for later
Why not pin this recipe for chicken liver pate to one of your Pinterest boards so you can make it later? Just click the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
If you enjoyed this chicken liver pate you may like to try some of my other party snacks:
You can find many similar recipes on my picnic and barbeque recipes page.
📋The recipe
Chicken liver pate with bacon, cream and brandy
(Click the stars to rate this recipe)
Equipment
- Frying Pan
- Sharp Knife
- Chopping Board
- Spatula
- Small ramekins
Ingredients
- 1 lb / 450 grams fresh chicken livers
- 1 medium onion
- 4 ounce / 100 grams bacon diced
- 1 tablespoon brandy optional
- 4 ounce / 120 grams butter divided (see notes and instructions)
- ½ cup / 120 ml single cream
- ½ teaspoon dried thyme
- 1 teaspoon crushed garlic approximately 2 cloves
- salt and black pepper to taste
Instructions
- Peel and dice the onion. Dice the bacon. Peel and mince the garlic (if using fresh). Rinse the chicken livers in cold water, then chop coarsely, taking care to remove any sinews. (See notes)1 medium onion, 4 ounce / 100 grams bacon, 1 teaspoon crushed garlic, 1 lb / 450 grams fresh chicken livers
- Melt 20 grams butter in a frying pan and gently fry the bacon with the garlic and onion until the onion is translucent and the bacon has released its fat. This will take approximately 5 minutes.4 ounce / 120 grams butter
- Add the chopped chicken livers, the thyme and the brandy. Season with salt and black pepper to taste, and continue to fry for another 5 minutes until the chicken liver is no longer pink.1 tablespoon brandy, ½ teaspoon dried thyme, salt and black pepper to taste
- Allow to cool for approximately 30 minutes.
- Once cool, transfer to a blender (or food processor fitted with a metal blade). Add 80 grams of butter and the cream.4 ounce / 120 grams butter, ½ cup / 120 ml single cream
- Blend until smooth.
- Taste for seasoning and add more salt and freshly ground black pepper if necessary.salt and black pepper to taste
- Pour into ramekins and smooth the top of the pate.
- Melt the remaining 20 grams butter and pour a thin layer over the top of each ramekin.
- Store in the refrigerator, and serve cold with melba toast or crackers.
Notes
- 20g for frying the onions and chicken livers
- 80g for blending into the pate
- 20g for melting and pouring on top of the pate
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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James
What to do with the garlic?
VJ
Oops, sorry. The garlic should be fried with the onions and bacon. I've updated the recipe accordingly.
Christian Bates
Really nice recipe, thanks.
VJ
You're welcome!