Chicken Liver and Brandy Pate


  • 400g/ 14oz chicken liver, trimmed and coarsely chopped

  • 35ml/ 3 tbsp brandy

  • 60g/ 2oz/ 1/4 cup butter

  • 35ml/ 3 tbsp cream (ideally heavy cream)

  • Salt and freshly ground black pepper

  • Parsley or chopped chives

  • Melba toast, bread or cracker



  1. Melt butter in a skillet.

  2. Add in chicken livers.

  3. Fry with medium heat for 3-4 minutes, or until the chicken livers turn to brown color, cook thoroughly.

  4. Pour in brandy and let it bubble for few minutes.

  5. Add in some salt and pepper to taste.

  6. Remove the mixture from heat, put aside and let it be cool.

  7. Place the mixture in a food processor, blend until smooth.

  8. Spoon it over to a serving plate/ ramekin dishes.

  9. Carefully level the surface and refrigerate overnight to set.

  10. Garnished with sprigs of parsley or chopped chives.

  11. Serve with toast, bread or cracker.

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