James Martin Chicken Liver Pâté

James Martin Chicken Liver Pâté is a rich, smooth and deeply savoury spread that feels both elegant and comforting. Made with gently cooked chicken livers, butter, herbs, and a splash of brandy, it blends into a silky pâté with a luxurious texture and balanced flavour. This classic starter is surprisingly easy to prepare at home and requires only a few simple ingredients. The entire recipe takes about 35 minutes to make, plus chilling time for the best texture.

Ingredients

For the Chicken Liver Pâté

400g chicken livers, trimmed
1 small onion, finely chopped
2 garlic cloves, crushed
100g unsalted butter
2 tbsp brandy
2 tbsp double cream
1 tsp fresh thyme leaves
Salt and freshly ground black pepper
Extra melted butter for sealing (optional)

How to Make James Martin Chicken Liver Pâté

Prepare the ingredients: Trim the chicken livers carefully, removing any tough connective tissue. Chop the onion finely so it softens quickly in the pan.
Cook the onion: Melt half the butter in a frying pan over medium heat. Add the chopped onion and cook gently for 3 to 4 minutes until soft and translucent.
Add garlic: Stir in the crushed garlic and cook for another minute until fragrant.
Cook the livers: Add the chicken livers and cook for 3 to 4 minutes. They should be lightly browned outside but still slightly pink inside for the best texture.
Deglaze the pan: Pour in the brandy and allow it to bubble for a minute so the alcohol cooks off while the flavour remains.
Blend the pâté: Transfer the mixture to a food processor. Add the remaining butter, double cream and thyme, then blend until completely smooth.
Season and fill: Taste and season with salt and freshly ground black pepper. Spoon the pâté into ramekins or a serving dish.
Chill the pâté: Smooth the surface and pour a thin layer of melted butter on top if desired. Refrigerate for at least 1 to 2 hours until firm.

Tips for the Best Chicken Liver Pâté

How do I avoid a grainy pâté?

Blend the mixture while it is still warm and process for a little longer than you think necessary. This helps create a completely smooth texture.

Why should the livers remain slightly pink?

Overcooked livers become dry and crumbly. Keeping them slightly pink ensures the pâté remains creamy and smooth.

Can I make the pâté extra smooth?

For an ultra-silky finish, push the blended pâté through a fine sieve before chilling.

Is the butter topping necessary?

No, but it helps seal the pâté and keeps it fresh while adding a rich finish.

Serving Suggestions

Serve with toasted sourdough or crusty bread
Pair with crisp crackers or crostini
Add cornichons or pickled onions for contrast
Serve alongside a small green salad

Storage

Room Temperature

Chicken liver pâté should not sit at room temperature for more than 1 hour when serving.

Refrigerator

Store covered in the refrigerator for up to 3 days. A butter seal helps extend freshness.

Freezing

Pâté can be frozen for up to 1 month. Wrap tightly and thaw overnight in the refrigerator before serving.

Nutrition

Calories: 290 kcal
Carbohydrates: 2g
Protein: 14g
Fat: 24g
Saturated Fat: 12g
Sodium: 220mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make chicken liver pate without alcohol?

Yes, you can replace the brandy with chicken stock or simply leave it out. The pate will still be rich and flavourful.

How long should chicken liver pate chill before serving?

Chill the pate for at least 1 to 2 hours so it firms up and develops its full flavour.

Can I use butter instead of cream?

Yes. If you prefer a richer pate, you can add a little extra butter instead of cream.

What bread goes best with chicken liver pate?

Crusty baguette, toasted sourdough, or crisp crackers all work beautifully with the smooth texture of pate.