Chicken liver pâté
A silky chicken liver pâté infused with aromatic spices, thyme, and orange zest, finished with a buttery topping. Perfect for serving with toasted sourdough and cornichons.
Updated : 02 October, 2025
Easy
About 20 min.
Ingredients
1 tablespoon
Olive oil
2
Shallot
3 stalk
Thyme
1
Garlic
pinch
Nutmeg
0.5 teaspoon
Allspice
1
Oranges
to taste
Salt
to taste
Ground black pepper
400 grams
Chicken liver
50 milliliters
Brandy
100 milliliters
Heavy cream
120 grams
Butter
For the butter finish
80 grams
Butter
0.5
Oranges
2 stalk
Thyme
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a frying pan over medium heat. Add the shallots and thyme, cooking gently for 5 minutes until softened. Stir in the garlic, ground spices, orange zest, and a good pinch of salt and pepper, and cook for 2 minutes more until fragrant.
Step 2
Add the chicken livers and fry for 6-8 minutes, or until just cooked through. Test by cutting into a piece - it should be moist with no traces of blood, though a slight pink tinge is fine. Remove from the heat and transfer everything into a food processor. Blend until smooth.
Step 3
Deglaze the pan with the brandy, then add the cream. Bring to a simmer and cook for 2 minutes, scraping up any residue from the base of the pan. Pour into the food processor and blend again until smooth. With the motor running, gradually add the cubed butter until fully incorporated and velvety.
Step 4
Pass the mixture through a fine sieve into a bowl, then divide between four ramekins. Tap the ramekins lightly on the work surface to smooth the tops. Chill in the fridge while preparing the butter finish.
Step 5
Melt the butter in a small pan with the ground mace and carefully spoon over the pâtés. Garnish with orange zest and thyme leaves. Refrigerate for 2 hours before serving with toasted sourdough bread and cornichon pickles.