This Mary Berry Chicken Liver Pâté Recipe is a rich and smooth recipe, which is made with chicken livers and a splash of brandy. It’s a classic, foolproof recipe, ready in about 4 hours and 35 minutes, including chilling time.
Mary Berry Chicken Liver Pâté Recipe Ingredients
- 225g (8oz) chicken livers, trimmed
- 175g (6oz) unsalted butter, softened and divided
- 1 large shallot, finely chopped
- 1 garlic clove, crushed
- 1 tsp fresh thyme leaves
- 2 tbsp brandy or port
- 5 tbsp double (heavy) cream
- Salt and freshly ground black pepper
For the Butter Seal (optional):
- 50g (2oz) unsalted butter
How To Make Mary Berry Chicken Liver Pâté Recipe
- Prepare and Cook Aromatics: Melt 25g (1oz) of the butter in a large frying pan over medium heat. Add the chopped shallot and cook gently for 5 minutes until softened but not browned. Add the crushed garlic and thyme and cook for another minute until fragrant.
- Cook the Chicken Livers: Add the trimmed chicken livers to the pan. Increase the heat slightly and cook for about 2-3 minutes per side, until browned on the outside but still pink and slightly soft in the middle. Be careful not to overcook them.
- Flambé with Brandy: Remove the pan from the heat and pour in the brandy or port. Return to the heat and allow it to bubble for a minute until the alcohol has mostly evaporated.
- Blend the Pâté: Scrape the contents of the pan into a food processor or blender. Add the remaining 150g of softened butter and the double cream. Season generously with salt and pepper. Blend until the mixture is completely smooth.
- Sieve for a Fine Texture: For an extra-smooth, professional finish, push the pâté mixture through a fine-mesh sieve into a clean bowl, using the back of a spoon to press it through. This will remove any sinewy bits.
- Pot and Chill: Spoon the sieved pâté into one large serving dish (like a ramekin or small bowl) or into individual ramekins. Smooth the top and cover with cling film, pressing it directly onto the surface of the pâté to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until firm.
- Create the Butter Seal: If using, melt the 50g of butter for the seal in a small pan. Let it bubble for a moment, then pour the clear, golden butter over the top of the set pâté, leaving the milky solids behind. Let the butter set in the fridge.
Recipe Tips
- How to get an ultra-smooth pâté? The secret is to push the blended mixture through a fine-mesh sieve. It’s an extra step, but it’s what gives the pâté its classic, velvety, restaurant-quality texture.
- How do I avoid a bitter pâté? Bitterness often comes from overcooking the livers. Cook them only until they are browned on the outside but remain rosy pink on the inside. Also, ensure they are well-trimmed of any green-tinged parts.
- What is the purpose of the clarified butter seal? The layer of butter on top isn’t just for looks; it preserves the pâté, keeping it fresh and preventing the surface from oxidizing and turning grey.
- Can I use a different alcohol? Yes, while brandy is classic, you can easily substitute it with Port, Madeira, or a dry sherry for a slightly different but equally delicious flavor profile.
What To Serve With Chicken Liver Pâté
This rich pâté is best served with accompaniments that provide a contrasting texture and flavor.
- Toasted brioche or crusty baguette slices
- Melba toast or crisp crackers
- A sweet and tangy onion or fig chutney
- Cornichons and pickled onions
How To Store Chicken Liver Pâté
Refrigerate: With the butter seal intact, the pâté will keep in the refrigerator for up to 5 days. Once the seal is broken, it’s best consumed within 2 days. Freeze: Pâté freezes very well. Wrap the ramekins tightly in a double layer of cling film and a layer of foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Mary Berry Chicken Liver Pâté Nutrition Facts
- Serving: 1 (of 6)
- Calories: 450kcal
- Protein: 10g
- Fat: 44g
- Carbohydrates: 3g
- Sugar: 1g
- Sodium: 250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This usually happens if the chicken livers are overcooked or not trimmed properly. Cook them only until they are pink inside and be sure to trim away any greenish parts, which are bile and very bitter.
No, you can substitute with other fortified wines like Port or Madeira. For a non-alcoholic version, you can deglaze the pan with a splash of chicken or beef stock instead.
or a truly smooth, classic Mary Berry-style texture, yes. Sieving is the step that elevates it from a rustic spread to a silky, elegant pâté by removing any tough membranes.
Try More Recipes:
- Mary Berry Chicken in White Wine Sauce Recipe
- Mary Berry Chicken Stroganoff Recipe
- Mary Berry Sweet and Sour Chicken Recipe
Mary Berry Chicken Liver Pâté Recipe
Description
A classic and foolproof recipe for a rich, velvety chicken liver pâté that is perfect as an elegant make-ahead starter for any dinner party.
Ingredients
Instructions
- Sauté the shallot in 25g of butter for 5 mins until soft. Add garlic and thyme and cook for 1 minute.
- Add the chicken livers and cook for 2-3 minutes per side until browned but still pink inside.
- Remove from heat, add brandy, then return to heat and let it bubble for 1 minute.
- Transfer mixture to a food processor with the remaining softened butter and cream. Blend until smooth.
- For a finer texture, push the mixture through a fine-mesh sieve into a bowl.
- Spoon into ramekins, cover the surface with cling film, and chill for at least 4 hours until firm.
- Optional: Pour a thin layer of melted and clarified butter over the set pâté and chill again to seal.
Notes
- Do not overcook the chicken livers, as this is the most common cause of a bitter or grainy pâté.
- Sieving the pâté after blending is the key step to achieving a perfectly smooth, professional texture.
- The butter seal not only looks nice but also helps to preserve the pâté for longer.
- Ensure your butter is fully softened (but not melted) before blending for the creamiest result.
