Chicken Liver Pâté

Chicken liver pâté has to be one of the all time favourites for parties.  We have all walked around offering it to our guests with a cracker or melba toast.

Chicken Liver Pâté



1kg chicken livers
2 large onions
4 tbsp salad oil
2 garlic cloves
¼ tsp black pepper
1tsp salt
1tsp dry mustard
¼ tsp ground nutmeg
¼ tsp ground cloves
2 tbsp melted butter
2 tbsp medium / sweet sherry or brandy
Clarified butter to seal *


  1. Trim the chicken livers, wash well and dry.
  2. Peel and dice the onions.
  3. Heat the oil and add the onions and garlic together with the pepper, salt, mustard, nutmeg and the cloves.  Cook until golden brown.
  4. Add the livers and cook for a further 6 to 8 minutes.
  5. Cool slightly then blend in the butter and sherry / brandy or both.
  6. Pack the pâté into a crock-pot or the likes and cover with clarified butter and chill.

*Clarified Butter

Melt 3 tablespoons of butter in a small saucepan, remove from the heat and carefully pour off the clear fat leaving the milky sediment behind.

Submitted by:  Carol Thorp, Port Elizabeth


4 thoughts on “Chicken Liver Pâté

  1. Pingback: Tweets that mention Chicken Liver Pâté « The Complete Cook Book Blog --

  2. Chicken liver Pâté is wonderful and can be served any way and in any shape. In the restaurant I serve it ‘trifle’ style with goosberry jelly and brandy cream and at home with red wine or balsamic reduction with warm bread. Left over pâté (if there is any left), is great mixed into venison stew for pies…yummy!

  3. Pingback: Poppy Seed Loaf « The Complete Cook Book Blog

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