Chicken Liver Pate

Chicken liver is a great source of vitamins including vitamin A and quite a few B. Great for maintaining health it is delicious, with its buttery taste. It is quick and easy to make, but looks impressive if you are serving it at a dinner party.

Chicken Liver Pate

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 2 ramekins


  • 250 g chicken livers find them in the freezer section
  • 30 g butter grass fed preferably
  • 1 medium onion
  • 1 tsp mustard powder
  • Pinch thyme
  • 2 tbs marsala you can use sherry or brandy
  • salt and pepper to taste
  • 70 g butter


  • Chop the onion finely and drain the livers (you don't want all the blood that's in the pot.)
  • Melt 30g butter in a heavy frying pan.
  • When bubbling add the onion and fry gently over a medium heat for about 3 minutes. Then add the livers. Fry until brown both sides and not looking bloody. Be careful not to overcook as they will be very dry.
  • Pour the livers, onions and butter from the pan into a food processor.
  • Pour the Marsala into the pan and allow to bubble for one minute then pour into food processor.
  • Melt the 70g butter, I do it in the microwave.
  • Into the food processor, add the thyme, mustard powder and half the melted butter. Process. Taste and add salt and pepper, process again and check seasoning.
  • Spoon into ramekins or one smallish tub. Top with the rest of the melted butter (to preserve it).
  • Chill overnight.
  • Serve with pickled baby gherkins, salad and gluten free savoury crackers or easy cheesy and onion rolls (see separate recipes).
  • Keeps for about a week in an airtight pot. Or you can freeze it.

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