This Mary Berry Brandied Chicken Liver Pâté is a rich and smooth recipe, which is made with chicken livers and brandy. It’s the perfect make-ahead appetizer, ready in about 1 hour and 15 minutes, plus overnight chilling.

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Mary Berry Brandied Chicken Liver Pâté Ingredients

125 g (4 oz) bread, crusts removed
1 garlic clove, coarsely chopped
125 g (4 oz) streaky bacon rashers, rinds removed, coarsely chopped
2 tsp chopped fresh thyme
500 g (1 lb) chicken livers, trimmed
1 egg
4 tbsp brandy
1/2 tsp grated nutmeg
salt and black pepper
60 g (2 oz) butter, melted
1 kg (2 lb) loaf tin or terrine

How To Make Mary Berry’s Brandied Chicken Liver Pâté

Prepare the tin and breadcrumbs: Line a 1 kg (2 lb) loaf tin with foil, leaving about 5 cm (2 in) of foil overhanging on each side. Cut the bread into thick chunks and blend them with the garlic in a food processor to form fine breadcrumbs.
Process the base: Add the chopped bacon and thyme to the breadcrumbs and pulse until finely chopped.
Blend the pâté: Add the trimmed chicken livers, egg, brandy, and nutmeg to the food processor. Season with salt and pepper and purée until the mixture is completely smooth. Add the melted butter and blend again briefly.
Bake the pâté: Pour the pâté mixture into the prepared loaf tin and level the surface. Fold the overhanging foil over the top to cover it. Place the loaf tin in a larger roasting tin and pour in enough boiling water to come about halfway up the side of the loaf tin (this is called a bain-marie). Bake in a preheated oven at 160°C (140°C fan, Gas 3) for 1 hour.
Cool and chill: Test the pâté for doneness. The juices should run clear when a skewer is inserted into the centre. Leave the pâté to cool completely in the tin, then cover and chill in the refrigerator overnight. To serve, lift the pâté out using the foil and cut it into slices.

Mary Berry's Brandied Chicken Liver Pâté Recipe — Mary Berry’s Brandied Chicken Liver Pâté Recipe

Recipe Tips

How to get a super smooth pâté? For the smoothest possible texture, you can push the puréed mixture through a fine-mesh sieve before pouring it into the loaf tin. This will remove any sinewy bits from the livers.
What does ‘trimmed’ chicken livers mean? It means you should inspect the chicken livers and cut away any greenish parts (which are bitter) or any tough, stringy membranes before using them.
Can I use a different alcohol? Brandy adds a classic, rich flavour. You could substitute it with Madeira, Port, or a dry sherry for a different but equally delicious result.
How to test if the pâté is cooked? Insert a thin metal skewer into the centre of the pâté. If the juices that run out are clear with no pink tinge, it is cooked through.

What To Serve With Chicken Liver Pâté

This rich and decadent pâté is a classic starter, perfect with:

Toasted brioche, crusty bread, or Melba toast
A sweet fruit chutney, like apple or red onion
A simple green salad with a sharp vinaigrette
Cornichons or small gherkins

How To Store Chicken Liver Pâté

Refrigerate: Wrap the chilled pâté well in cling film or keep it in an airtight container in the refrigerator for up to 4 days.
Freeze: This pâté freezes well. Wrap it tightly in a double layer of cling film and then a layer of foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs

Why cook the pâté in a water bath (bain-marie)? The water bath ensures that the pâté cooks with a gentle, even heat. This prevents the egg from curdling and results in a smooth, creamy texture rather than a rubbery one.
Can I make this without a food processor? A food processor is essential for achieving the smooth texture of this pâté. It would be very difficult to get the same result by hand.
My pâté has a grey layer on top, is that normal? Yes, some oxidation can occur, causing the top layer to darken slightly. This is normal and doesn’t affect the taste. You can scrape it off if you wish, or cover the surface of the pâté with clarified butter after cooking to prevent it.

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Mary Berry’s Brandied Chicken Liver Pâté Recipe

Course: AppetizersCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

268

kcal

A classic, rich, and smooth chicken liver pâté with bacon, thyme, and a hint of brandy.

Ingredients

125 g (4 oz) bread, crusts removed
1 garlic clove
125 g (4 oz) streaky bacon, chopped
2 tsp chopped fresh thyme
500 g (1 lb) chicken livers, trimmed
1 egg
4 tbsp brandy
1/2 tsp grated nutmeg
60 g (2 oz) butter, melted
Salt and black pepper

Directions

Line a 1kg loaf tin with foil.
In a food processor, blend bread and garlic into breadcrumbs. Add bacon and thyme and pulse until fine.
Add chicken livers, egg, brandy, nutmeg, salt, and pepper. Purée until smooth. Add melted butter and blend again.
Pour into the prepared tin and cover with the foil. Place in a roasting tin and fill with boiling water to halfway up the side.
Bake at 160°C (140°C fan, Gas 3) for 1 hour, or until cooked through.
Cool completely, then chill overnight in the refrigerator.
Slice to serve.