Mary Berry Chicken Liver Pâté​ Recipe

This rich Mary Berry Chicken Liver Pâté is made with fresh chicken livers, sautéed shallots, garlic, a generous splash of brandy, and double cream. This recipe creates a silky-smooth, deeply savory, and incredibly luxurious spread. It’s the perfect elegant starter for a dinner party or a special addition to a festive buffet, serves 8-10 people, and is surprisingly simple to prepare.

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Mary Berry Chicken Liver Pâté Ingredients

• 225g (8oz) unsalted butter, softened, plus extra for sealing
• 2 shallots, finely chopped
• 1 clove garlic, crushed
• 450g (1lb) fresh chicken livers, trimmed
• 1 tbsp fresh thyme leaves
• 4 tbsp brandy or port
• 5 tbsp double cream
• A pinch of grated nutmeg
• Salt and freshly ground black pepper

How To Make Mary Berry Chicken Liver Pâté

1. Sauté the aromatics: Melt 50g (2oz) of the butter in a large frying pan over a medium heat. Add the chopped shallots and cook gently for about 5 minutes until soft and translucent, but not browned. Add the crushed garlic and thyme leaves and cook for one more minute until fragrant.
2. Cook the chicken livers: Increase the heat to medium-high, add the trimmed chicken livers to the pan, and season with salt and pepper. Cook for 3-4 minutes on each side. The livers should be browned on the outside but still slightly pink in the middle. Be careful not to overcook them, as this can make the pâté grainy.
3. Deglaze the pan: Pour the brandy or port into the pan. Let it bubble for a minute, scraping the bottom of the pan to release any flavorful browned bits. Remove the pan from the heat and allow the mixture to cool for about 10 minutes.
4. Blend the pâté: Transfer the cooled liver mixture to a food processor. Add the remaining 175g (6oz) of softened butter, the double cream, and the grated nutmeg. Blend until the mixture is completely smooth.
5. Pot and chill: Spoon the pâté into one large serving dish (like a ramekin or terrine) or several individual pots. Smooth the top with the back of a spoon. To preserve it, melt a little extra butter and pour it over the top to create a seal.
6. Set the pâté: Chill the pâté in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to set firmly.

Recipe Tips

• Properly Trim the Livers: Before cooking, take the time to trim any stringy sinews or greenish spots from the chicken livers. This is crucial for achieving a smooth, non-bitter pâté.
• Don’t Overcook the Livers: The key to a creamy pâté is perfectly cooked livers. They should be just pink in the center when you cut into one. Overcooked livers will result in a dry and grainy texture.
• Use Softened Butter: Adding softened, room temperature butter (not melted) during the blending stage helps create a stable emulsion, resulting in a perfectly smooth and creamy final product.
• Let it Rest: Chilling the pâté overnight is highly recommended. This rest period allows the flavors to deepen and meld together for a much richer and more delicious taste.

What To Serve Chicken Liver Pâté

This luxurious chicken liver pâté is best served chilled. Spread it generously on slices of toasted brioche, crunchy sourdough toast, or simple crackers. It pairs wonderfully with a sweet and tangy fruit chutney, like a caramelised onion or fig jam. A few crisp cornichons or a simple green leaf salad with a vinaigrette dressing on the side will cut through the richness beautifully.

How To Store Chicken Liver Pâté Leftovers

Refrigerate: The pâté will keep well in the refrigerator for up to 4-5 days, especially if sealed with a layer of clarified butter on top. Keep it covered tightly.

Freeze: Pâté freezes very well. Wrap the entire pot tightly in a double layer of plastic wrap and then a layer of foil. It can be frozen for up to 2 months. To use, thaw it overnight in the refrigerator. The texture should remain perfectly smooth.

Mary Berry Chicken Liver Pâté Nutrition Facts

• Calories: 315 kcal
• Total Fat: 29g
• Saturated Fat: 17g
• Cholesterol: 290mg
• Sodium: 150mg
• Total Carbohydrate: 3g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 10g

Frequently Asked Questions

• Why is my pâté grainy? A grainy texture is almost always caused by overcooked chicken livers. Cook them just until they are browned on the outside but remain pink and soft in the center. Blending the mixture for a long time until it is silky smooth also helps.
• Can I make this without alcohol? Yes, you can. If you prefer not to use brandy or port, you can deglaze the pan with a few tablespoons of chicken or beef stock to capture the flavors from the bottom of the pan.
• What are chicken livers and where can I find them? Chicken livers are the livers of chickens, a nutrient-dense organ meat. You can usually find them in the fresh meat or poultry section of most large supermarkets, or you can ask your local butcher.

Try More Recipes:

• Mary Berry Chicken In White Wine Sauce​ Recipe
• Mary Berry Chicken Stroganoff​ Recipe
• Mary Berry Sweet And Sour Chicken​ Recipe