This homemade creamy chicken liver pate with bacon is ideal for spreading on crispbread or crackers. It also makes a delightful addition to a cheeseboard served with a fruity chutney.
The perfect spreadable snack
Chicken liver pate is a versatile staple to keep in your fridge. A small dish of this creamy pate lets you pull together a tasty canapé in minutes, or serve it as a light lunch with crusty bread, a chunk of cheese and a spoonful of fruity chutney.
If you don’t have crackers on hand, melba toast works beautifully—toast thin slices of bread until crisp and spread with pate.
I’ve made this pate for years and it became a family tradition at Christmas. When my son asked for the recipe while living abroad, I realised I hadn’t posted it yet—so here it is for you to try.
What does chicken liver pate taste like?
Chicken liver pate has a rich, savory flavour with a smooth, creamy texture. The brandy and onions add a subtle sweetness while bacon contributes a salty, smoky note. The finished pate should be silky and easy to spread.
Some cooks soak livers in milk beforehand to mellow the flavour; I usually skip this because the cream in the recipe softens the taste and I enjoy the natural liver character.
This recipe is forgiving and easy to adapt. Try thyme, sage or rosemary; use brandy or sherry, or omit alcohol entirely if you prefer. Adjust herbs and seasoning to suit your taste.
So what do you need?
Find the complete list of ingredients and full instructions in the printable recipe card at the end of this post.
The basic ingredients are chicken livers, onion, diced bacon, butter and single cream.
Divide the butter into three portions: a small amount for frying the onions, bacon and garlic; the main portion to blend into the pate; and a final small portion to melt and pour over the finished pate to seal it.
For flavour I use thyme, brandy and garlic, but you can change herbs or omit alcohol to suit your preferences.
Ways to vary the taste:
- Swap thyme for sage, rosemary or another herb.
- Use sherry instead of brandy, or leave the alcohol out.
- Omit garlic if you prefer a milder flavour.
How to make it
Prepare the ingredients
Preparing everything before you start makes the cooking straightforward. A blender or food processor is needed to achieve a silky texture.
- Rinse the livers in cold water and drain. Remove any white sinews and membranes and cut into large pieces.
- If you find a green sac (gall bladder) attached, remove it carefully without piercing it—gall will make the pate bitter.
- Peel and chop the onion into roughly 1 cm pieces.
- Dice the bacon into 1 cm pieces.
Cook the pate
- Melt the small portion of butter in a frying pan and gently fry the onion, garlic and bacon over low heat until the onion is translucent and the bacon has released its fat—about 5 minutes. Avoid browning the onion to keep the flavour delicate.
- Add the chopped livers, dried thyme and brandy (if using). Cook until the livers are no longer pink, about another 5 minutes.
- Season with salt and freshly ground black pepper to taste.
- Remove from the heat and let the mixture cool for around 30 minutes.
- When cool, transfer to a blender or food processor. Add the main portion of butter and the cream, then blend until completely smooth.
Blend and assemble
- Spoon the blended pate into small ramekins and smooth the tops.
- Melt the remaining butter and pour a thin layer over each ramekin to seal the pate.
- Chill in the refrigerator and serve cold on melba toast or crispy crackers.
How long can I store chicken liver pate?
Store the pate in the refrigerator and eat within 4 days for best quality.
You can freeze the pate for up to 2 months: wrap each ramekin in plastic wrap and place it inside a freezer bag.
To use, thaw in the refrigerator before serving and consume within 4 days of defrosting.
Save for later
Save this recipe to your favourite recipe board or bookmark it so you can make it again.
Related recipes
If you enjoyed this pate, you might also like these party snacks:
-
Mushroom pate
-
Toasted mushroom breadcups
-
Cheese and onion pork sausage rolls
-
South African savoury tart (sout tert)
📋The recipe
Chicken liver pate with bacon, cream and brandy
Equipment
- Frying pan
- Sharp knife
- Chopping board
- Spatula
- Small ramekins
Ingredients
- 1 lb / 450 grams fresh chicken livers
- 1 medium onion
- 4 ounce / 100 grams bacon, diced
- 1 tablespoon brandy (optional)
- 4 ounce / 120 grams butter, divided
- ½ cup / 120 ml single cream
- ½ teaspoon dried thyme
- 1 teaspoon crushed garlic (about 2 cloves)
- Salt and black pepper to taste
Instructions
- Peel and dice the onion and dice the bacon. Peel and mince the garlic if using. Rinse the chicken livers in cold water, trim away sinews and cut into coarse pieces.
- Melt 20 g butter in a frying pan and gently fry the bacon, garlic and onion over low heat until the onion is translucent and the bacon has released its fat, about 5 minutes.
- Add the chopped livers, thyme and brandy (if using). Season with salt and pepper and cook until the livers are no longer pink, about 5 minutes more.
- Remove from the heat and allow the mixture to cool for about 30 minutes.
- Transfer the cooled mixture to a blender or food processor. Add 80 g butter and the cream, then blend until smooth.
- Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Spoon the pate into ramekins and smooth the tops.
- Melt the remaining 20 g butter and pour a thin layer over each ramekin to seal.
- Refrigerate and serve cold with melba toast or crackers.
Notes
Butter division:
- 20 g for frying the onions and livers
- 80 g to blend into the pate
- 20 g to melt and pour over the top
Cleaning livers: Remove sinews and membranes. If the gall bladder is attached, discard it carefully—gall tastes very bitter.
Storing: Refrigerate for up to 4–5 days. To freeze, wrap each ramekin in plastic wrap and place in a freezer bag for up to 2 months. Defrost in the refrigerator before serving.
Nutrition
Carbohydrates – 4.4 g | Protein – 30.6 g | Fat – 33.2 g
Nutrition information is an estimate calculated using an online tool and is intended for guidance only.
If you try this recipe, I’d love a star rating in the comments. You can contact me at [email protected] and subscribe for a free cookbook.
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