Chicken Liver Pate

This Chicken Liver pate is a classic, you can change the brandy to Cognac ( but Guy gets grumpy !!). Recipe By Melanie Eady


  • 4 Rashers of bacon or panchetta
  • 1 pot of chicken livers
  • 4 garlic cloves
  • 1 small brown onion
  • 3 tbsp Olive oil
  • 1 tsp chopped Rosemary
  • 1 tsp chopped Thyme
  • 1/4 to 1/2 cup Brandy or Cognac
  • Salt and pepper


  1. Heat oil in pan, saute onions and bacon until soft but not overcooked.
  2. Add the garlic and livers and cook until nearly done.
  3. Add the brandy and cook off the alcohol.
  4. Toss in the herbs, salt and pepper.
  5. Tip into a bowl and blend with handheld blender until smooth.
  6. Put into ramekin dishes.
  7. Serve with fresh french bread or crackers!

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