Chicken Liver and Brandy Pâté

Chicken Liver and Brandy Pâté

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Prepare Ahead.
So easy to prepare and tastes so much better than anything you can buy ready-made.

Preparation time – 3 minutes
Cooking 5-6 minutes


50 g/2 0z butter 350 g/12 oz chicken livers, trimmed and roughly chopped 30 ml/ 2 tbsp brandy 30 ml/ 2 tbsp double cream Salt and freshly ground black pepper


  1. Heat the butter in a large frying pan. Add the chicken livers. Cook over a medium heat for 3-4 minutes, or until browned and cooked through.
  2. Add the brandy and allow to bubble for a few minutes to burn off excess alcohol. Let the mixture cool slightly, then place in a food processor with the cream and some salt and pepper.
  3. Process the mixture until smooth and spoon into ramekin dishes. Level the surface and chill overnight to set.
  4. If making more than 1 day ahead, seal the surface of each portion with a layer of melted butter.
  5. Serve garnished with sprigs of parsley to add a little colour.
  6. Ideal with Melba toast.

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