Chicken Liver & Herb Paté

Paté has been a favourite starter of mine since as far back as I can remember.  To this day if it is on a menu I usually order it (it has probably something to do with the amount of butter used in the recipe).

Chicken Liver and Herb Paté

Chicken liver paté with fresh herbs from the garden..

My local butcher stocks good quality chicken livers and they are really inexpensive.  I picked some up recently and, with a few ingredients from the kitchen, and a handful of fresh herbs from the garden, I had a delicious paté in no time at all.  This is great with brown bread, toast, bread rolls – add a touch of sweetness and it is perfection on a plate.  I usually use a homemade jam or jelly to accompany it, as long as it’s sweet it works for me..

Chicken liver & herb paté with homemade raspberry and honey jelly

A simple and delicious lunch

Ingredients (serves 6)

380g chicken livers (1 pack)

180g butter

1 onion chopped

1 clove of garlic crushed

1 tablespoon brandy

Salt & pepper

Bunch of fresh herbs



Trim the livers of any excess fat and cut in half.

Melt 90g butter over a medium heat.

Add the onion and frygently until softened but not coloured.

Add the garlic and chicken livers and fry until the livers are cooked through.

Add the brandy and season well with salt and pepper.

Place the mixture and 45g of the remaining butter in a food processor and whizz.

Add the chopped herbs and whizz again.

Put the paté into ramekins.

Melt the remaining butter and remove the foam from the top of the butter.  Pour the butter over the paté.

Transfer the ramekins to the fridge and chill until required.

Homemade rapsberry jelly

Sweet homemade jelly is delicious with this paté

It’s rustic and real, easy to make and totally delicious..


I’ll be back soon with a garden update – bees, chickens, soft fruits, vegetables, herbs, it’s all going on here at Hunters Lodge.

Fiona 🙂

Food from an Irish Garden is available in bookstores nationwide..

4 thoughts on “Chicken Liver & Herb Paté

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