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chicken liver patÉ

a delicious recipe you can make at home so easily

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This is so tasty and is great for family meals and entertaining, so a really good dish everyone.

This is a lovely rich chicken liver pate which is so delicious and is one you can make at home very easily.

It will keep for a few days in the refrigerator and also needs a few days to mature so you can plan ahead and make it before you need it.

If you can get free range chicken liver these will give you a better flavour, but if not don't worry it will be good anyway.

This recipe will make enough for six to eight people.


• 12oz (350gm) chicken livers  

• 2 tablespoons of Madeira. Port or Brandy

• 2 tablespoons white wine

• 1 crumbled bay leaf

• ½ clove garlic crushed or 1oz chopped onion

•  2oz (50gm) firm bread soaked in a little milk

• 4oz (110gm) cooked ham

• 8oz (225gm) quality pork sausage meat

• 3oz  (75gm) streaky bacon with the rind removed


• Remove any tissues from the livers.

• Place the liver in a basin with the wine and the Madeira (or port or brandy) the bay leaf and the onion or garlic. Leave to marinate for 2 hours.

• Remove the bread from the milk and squeeze dry.

• Now take all but 3 of the livers, and together with the bread,  the ham and sausage meat,  put through a fine mincer.

• Mix thoroughly and gradually add the rest of the wine marinade. The mixture will be fairly soft.

• Take a heavy knife and stretch the streaky bacon as thinly as possible.

• Line a 1½ pint oven-proof dish with the bacon rashes, allowing the rashes to extend over the rim of the dish.

• Place half the liver mixture over the bottom of the dish.

• Take the remaining chicken livers and cut them in half. 

• Place them on top of the liver mixture.

• Now place the remainder of the liver mixture on the top of the chicken livers.

• Fold the bacon rashes over the surface.

• Cover with a lid or tin foil.

• Stand the dish in a baking tin filled with hot water which comes half way up the dish.

• Bake in the centre of a pre-heated oven 350°F (Gas 4, 180°C) for about 1½ hours.

• Allow to cool and when cold place in the refrigerator for a few days to mature and let all the flavours blend.

Serve your chicken liver paté either in thick slices with a green salad and freshly made mayonnaise or spread on freshly made toast or crispy French bread.

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