Skip to Content

Brandied Chicken Liver Pâté

Brandied Chicken Liver Pâté

Brandied Chicken Liver Pâté

This is a recipe for brandied chicken liver pâté. It is so much easier to make than you may think and is absolutely delicious.

Chicken liver pate is a classic French dish that you can enjoy as an appetizer or even a main course. It is a very versatile dish that you can serve on its own or as part of a larger meal. 

Chicken liver pate is a smooth, creamy, and rich spread that is perfect for serving as an appetizer or as a snack.

chicken livers
Good quality chicken livers

The origins of Pâté

Pâté is a French word that translates to “paste,”. It is a meat spread that has been enjoyed for centuries throughout Europe. The origins of pâté can be traced back to ancient Rome, where it was typically made from a mixture of meat, wine, and spices. 

During the Middle Ages, pâté was a popular food among the aristocracy in France. It was often made with the liver of geese or ducks, and became known as foie gras. Pâté was considered a delicacy and was often served at banquets and feasts.

sauteeing chicken livers

In the 19th century, pâté became more widely available and was popularized as a food that could be enjoyed by all classes. Pâté was often made with cheaper cuts of meat, such as chicken or pork liver, and was flavoured with a variety of ingredients, including herbs, spices, and alcohol.

Today, pâté remains a popular food in France and throughout Europe, with many variations and flavour combinations available. The most famous of all is the fois gras, made with fattened duck or goose livers. While the origins of pâté can be traced back centuries, it remains a beloved food enjoyed by many around the world.

chicken livers in pan

Chicken liver pate with brandy

This pâté is made by sautéing chicken livers with garlic and butter, then pureeing the mixture until it is smooth and creamy. It is sealed with a layer of clarified butter to prevent it from oxidizing, so you can keep it in the fridge for longer.

There are different ways to make this dish. Some people use Madeira, others use wine, but in this recipe, I use Cognac or Brandy to make a Brandy Chicken Liver Pâté.

You can serve this simple recipe at a party or enjoy it as a starter. It is a rich and flavorful spread that you can make in advance and store in the refrigerator for several days.

Chicken liver pate is also a great way to use up leftover chicken livers from a roast chicken or other poultry dish. You can also make a good pate with Duck livers if available.

Organic Liver Pâté

If possible try and source your liver from organic farms. Organic chicken liver is a nutritious and delicious food that is packed with a range of vitamins and minerals.

Chicken liver is a great source of high-quality protein, iron, vitamin A, and vitamin B12. Organic chicken liver is sourced from chickens that are raised on certified organic farms, which means that they are fed organic feed and are not given any antibiotics or growth hormones.

chicken liver pate with melba toast
Chicken liver pate with melba toast

One of the benefits of consuming organic chicken liver is that it is low in fat and calories. This makes it a great food for people who are trying to lose weight or maintain a healthy weight. It is also a good source of choline, which is essential for brain function and can help improve memory and cognitive function.

chicken liver pate
Brandied Chicken Liver Pate

Calories in Chicken Liver Pâté

The number of calories in chicken liver pate can vary a lot depending on the recipe and serving size. In this recipe, a 45g serving contains approximately 160-180 calories, assuming you do not eat the butter on the top. 

It is important to keep in mind that pate is typically high in fat and cholesterol, because of the butter. So it should be consumed in moderation as part of a balanced diet. But OK, now and again we all deserve a treat!

chicken liver pate

If you want a simple and delicious appetizer or snack, try making brandied chicken liver pate. It is very easy to make. And its rich and creamy texture and savoury flavour will be sure to impress your guests.

chicken liver pate made with brandy


If you try this recipe please let me know how you get on in the comments section below!

How to make Brandied Chicken Liver Pâté

Save time producing tasty food for your family with Gav’s Weekly Meal Plan!

Just 19 US $!!

weekly meal plans, gav's kitchen products, meal prep

chicken liver pate

Brandied Chicken Liver Pâté

Yield: 8
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 15 minutes

This simple recipe for Brandied Chicken Liver Pâté will give you enough pate to fill two 170ml pots or ramekins. The pâté is very rich and full of taste and can be eaten with crackers, Melba or Bruschetta toast.


  • 240g of chicken livers, cleaned
  • 1 knob of butter (to cook liver)
  • 120g Salted Butter, in cubes
  • 2 small garlic cloves, minced
  • 6 sprigs of fresh thyme (just the leaves)
  • 3 tbsp Brandy or Cognac
  • Salt and freshly ground black Pepper to season
  • 140 g salted butter for the seal on the top


  1. Start by cleaning the liver and removing any white parts. Add a knob of butter to an anti-stick pan and cook the liver on a low heat for about 5 minutes, or until the liver is no longer pink inside. You can check this by cutting the pieces in half in the pan and checking the inside.
  2. Then add the garlic and most of the thyme leaves (leaving some leaves for the top later). Then add the brandy and flambé until the Brandy has reduced.
  3. Remove from the pan and put into a food processor (I use my Nutribullet for this). Then add the butter (120g) and zap into a smooth paste. Taste and season to suit with salt and pepper as required.
  4. Remove from the processor and spoon into ramekins or sealable pate pots (see pics). Remove any air bubbles by shaking or pushing down with a spoon.
  5. Then take the remaining butter (140g) and slowly heat on the hob on low heat until melted. You will need more than you think to cover the pate as there will be some wastage. Then remove any white salt floating on the top with a spoon and ladle the clear clarified butter over the top of the pâté. Discard the white liquid at the bottom of the pan. Then add the remaining thyme leaves to the butter.
  6. Place in the fridge for at least two hours to chill and to allow the butter to set before eating.


The above quantities will give enough to fill two pots of about 170ml size. Vary the quantities in proportion to make more or less.

Serve with some tasty bread or toasted bread as a starter, finger food or even as a main course. It is very rich.

It is recommended not to eat the seal of butter on the top, as it is there to seal off the meat and just adds further unnecessary calories and fat to your intake.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 246Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 223mgSodium: 221mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 8g

This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pan Fried Chicken livers
Liver and Onions with Gravy
Roast Chicken Dinner
Murgh Masala - Spicy Chicken Curry
Portuguese Tapas (15 Tapas recipes to try at home)
Garlic Mushrooms Tapas
Spanish Prawns in Garlic

Sharing is caring!

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Wednesday 23rd of August 2023

Questions about the butter:

- In the ingredients list, it says 120g butter. Do I use part of that 120g to cook the livers? If so, how much?

- Also, when it says to "add the butter and zap into a smooth paste," is that only the butter used to cook the livers, or is it also taken from the 120g?

- Later it says "take the remaining butter (140g)" ...I was about to make this, but now I'm wondering what to do with this conflicting information.

Please help? Many thanks!


Thursday 21st of September 2023

Agree it is not as clear as it could be. Use a knob of butter to cook the liver. Then zap with the 120g. The 140g is just for the seal. I will change the description slightly. Do make it - it is worth it!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe