Chicken Liver Pate Jars | DonalSkehan.com, A real treat, especially at Christmas.
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Chicken Liver Pate Jars

December 11

The first time I made chicken liver pate, I was surprised at just how easy it is to make. For some reason I had it in my head that it would be a complicated process, it’s not. It boils down to a few simple steps, fry the livers, blitz them with butter and place the resulting paté in little jars!


  • serves Serves 2
  • time 30 mins


  1. 1. Rinse the livers under cold water and dry with some kitchen paper.
  2. 2. Melt a generous knob of butter over a medium high heat in a non stick frying pan and fry the livers until cooked through.
  3. 3. Pop the cooked liver into a food processor and set aside.
  4. 4. Place the pan back over a medium high heat and then deglaze the pan with the brandy.  Add in the garlic and thyme leaves and allow to simmer for a minute or so.
  5. 5. Pour the brandy, thyme and garlic into the food processor and blitz until smooth. Allow to cool.
  6. 6. Add the butter to the food processor and blitz until smooth. Season with sea salt and ground black pepper.
  7. 7. Transfer the pate into 2 jars, place the bay leaves on top and then pour over the clarified butter.
  8. 8. Allow to cool and set and then cover and place in the fridge.

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300g of fresh chicken livers

3 tbsp of brandy

250g of butter, cut into cubes

2 tbsp of soft thyme leaves

2 garlic cloves, crushed

1 tsp of freshly ground black pepper

Sea salt to taste

2 bay leaves to garnish

75ml of clarified butter

You'll Need

Non stick frying pan

Food processor