A rich, smooth chicken liver pâté — livers slow-baked with bacon, onion and garlic, blended silky, spiked with sherry and sealed under melted butter.
Smooth, rich and savoury, this homemade chicken liver pâté is far easier than it looks — livers slow-cooked with bacon, onion and garlic, then blitzed silky and laced with sherry. Spread on toast or crackers, it's a luxurious starter or party centrepiece.
Prep 15 min
Cook 120 min
Total 135 min
Easy
- 1lb Chicken Liver
- 1/2 lb Bacon
- 1 clove Garlic
- 1 large Onion
- 2 tsp Ground Mustard
- To taste Salt
- To taste Pepper
- Splash Milk
- 1 tablespoon Sherry
Preparation
- Clean the livers of any sinew and gall.
- Put them into a fireproof casserole with all the other ingredients, roughly chopped.
- Season and cover with milk.
- Put the lid on and cook in a slow oven (300°F) for 2 hours.
- Liquidise in a blender, then adjust the seasoning.
- Stir in the sherry (or brandy).
- Spoon into a dish and cover with melted butter.
Tips from the ZestyPlate Kitchen
- Trim the livers of any sinew and green bits for a clean, smooth flavour.
- Cook gently and don't rush — slow heat keeps the pâté creamy, not grainy.
- Blend until completely smooth, then pass through a sieve for an extra-silky finish if you like.
- Seal the top with melted butter to keep it fresh and prevent it discolouring.
Frequently Asked Questions
Sealed with butter, it keeps in the fridge for up to a week; it also freezes well.
Yes — brandy, port or Madeira all add lovely depth in place of the sherry.
A trace of the green gall bladder may have been left on a liver; trim carefully to avoid any bitterness.
