Mary Berry Chicken Liver Pâté Recipe

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This Mary Berry Chicken Liver Pâté is a smooth, rich and deeply savoury spread that feels wonderfully indulgent yet is surprisingly simple to make at home. The texture is silky and creamy, with a delicate balance of earthy liver, butter and gentle seasoning. It is an easy recipe, perfect for beginners, and comes together in under an hour plus chilling time. Ideal for entertaining or a simple starter served with toast.

Ingredients

For the pâté

400g chicken livers, trimmed
1 small onion, finely chopped
1 garlic clove, crushed
100g unsalted butter
2 tbsp olive oil
2 tbsp brandy or dry sherry (optional)
100ml double cream
1 tsp fresh thyme leaves or ½ tsp dried thyme
Salt and freshly ground black pepper

For sealing (optional)

50g unsalted butter, melted
A few thyme sprigs

How to Make Mary Berry Chicken Liver Pâté

Prepare the livers: Trim any sinew or greenish parts from the chicken livers. Pat dry with kitchen paper and set aside.
Cook the onion and garlic: Heat the olive oil with half the butter in a frying pan over medium heat. Add the chopped onion and cook gently for 5–7 minutes until soft. Stir in the garlic and cook for 1 minute more.
Add the livers: Increase the heat slightly and add the chicken livers. Cook for 4–5 minutes, turning occasionally, until browned on the outside but still slightly pink inside.
Deglaze the pan: Pour in the brandy or sherry if using and let it bubble for a minute to cook off the alcohol.
Blend the mixture: Transfer everything to a food processor. Add the remaining butter, double cream, thyme, salt and pepper. Blend until completely smooth.
Adjust and sieve (optional): Taste and adjust seasoning. For an extra smooth finish, press the pâté through a sieve.
Chill the pâté: Spoon into ramekins or a serving dish. Smooth the top.
Seal and set: Pour over melted butter if using and add thyme sprigs. Chill in the refrigerator for at least 2–3 hours until firm.

Tips

How do I stop the pâté from tasting bitter?

Trim the livers carefully and avoid overcooking them. They should remain slightly pink inside for the best flavour.

Can I make it extra smooth?

Yes, pass the blended pâté through a fine sieve before chilling for a silkier texture.

What if I do not want to use alcohol?

You can simply leave it out or replace it with a splash of chicken stock for added depth.

How do I get the perfect consistency?

Blend while the mixture is still warm and ensure enough butter and cream are added for a smooth finish.

Serving Suggestions

Serve with toasted baguette slices or warm crusty bread
Add cornichons or pickled onions for contrast
Pair with a simple green salad
Perfect as a starter for dinner parties

Storage

Room temperature

Not suitable for storing at room temperature. Serve briefly and return to the fridge promptly.

Refrigerator

Store covered in the fridge for up to 3 days. Keep sealed with butter to preserve freshness.

Freezing

Freeze for up to 1 month in an airtight container. Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 320 kcal
Carbohydrates: 3g
Protein: 14g
Fat: 28g
Saturated Fat: 14g
Sodium: 220mg

Values are approximate and may vary depending on ingredients used.

FAQs

Can I make chicken liver pâté ahead of time?

Yes, this pâté is ideal for making ahead. Prepare it up to two days in advance and keep chilled until ready to serve.

Why is my pâté grainy instead of smooth?

This usually happens if the mixture is not blended enough or if the livers were overcooked. Blend thoroughly while warm for the best texture.

Can I use a blender instead of a food processor?

Yes, a high-powered blender works well. Blend in short bursts and scrape down the sides for an even consistency.

Do I have to seal the pâté with butter?

No, it is optional, but it helps preserve freshness and prevents the surface from drying out.