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Chicken Liver Pâté

Yields1 Serving

Recipe by Clodagh McKenna

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Ingredients Checklist
 350 g butter
 500 g organic chicken livers, cleaned
 sea salt and freshly ground black pepper
 30 ml brandy
 2 garlic cloves, crushed
 1 dessertspoon finely chopped fresh thyme
 30 ml olive oil
 200 g wild mushrooms (such as chanterelles, morels or ceps)

Melt 50g of the butter in a frying pan and add the livers.


Cook on a medium heat for about 15 minutes, stirring occasionally, and season with salt and pepper.


When the chicken livers are cooked, there should be no trace of redness in the meat.


Transfer the cooked livers to a food processor.


Add the brandy, garlic and thyme to the frying pan and deglaze all the juices from the livers (this is where the real flavour is!).


Add the brandy mixture to the processor and blend with the livers. Leave to cool.


While the mixture is cooling, cook the mushrooms. Place a frying pan over a medium heat and add the olive oil. After 1 minute, stir in the mushrooms and season with salt and pepper. Cook the mushrooms for about 5 minutes, stirring to make sure they cook evenly. Remove from the pan and finely chop, then leave to cool.


When everything has cooled, slowly add the remaining butter to the food processor and mix until it has blended, then fold in the chopped mushrooms.


Transfer to a large terrine or 8 individual ramekins and leave to set in a fridge for about 3 hours. The pâté is delicious served with warm, crunchy, white bread or traditional Irish soda bread.