Chicken liver pâté
Chicken liver pâté

Chicken liver pâté

Preparation 25 minutes
Cooking time 25 to 30 minutes
Servings 4 to 6 small ramekins


  • 600 g (1 lb and 5 oz) fresh chicken livers
  • 250 ml (1 cup) 15% cooking cream
  • Salt and freshly ground black pepper  
  • 300 ml (1 1/4 cups) butter, room temperature  
  • 3 French shallots, minced
  • 2 garlic cloves, minced
  • Olive oil
  • 5 ml (1 tsp) fresh thyme, chopped
  • 60 ml (1/4 cup) brandy or sherry
  • 20 ml (4 tsp) chives, chopped
  • 45 ml (3 tbsp) water-packed green peppercorns, drained and coarsely ground


  1. In a bowl, combine the chicken livers and the cream. Season.
  2. Refrigerate for 1 hour.
  3. Drain the livers.
  4. In a skillet, melt 75 ml (1/3 cup) of butter.
  5. Sweat the shallots and garlic for a few minutes until translucent. Set aside.
  6. Heat another skillet over high heat. 
  7. Cover the bottom with a bit of oil. Add a knob of butter and brown half of the chicken livers (the inside must remain pink). Set aside.
  8. Repeat the operation with the rest of the livers.
  9. Place the livers in the container of a food processor. Add the shallots, garlic and thyme. 
  10. Season. Process till smooth.
  11. Add the rest of the butter and flavour with brandy or sherry.
  12. Place the mixture in a bowl, scraping out the contents of the food processor well with a spatula.
  13. Add chives and green peppercorns and stir with the spatula.
  14. Fill small ramekins with the mixture and refrigerate for a few hours.
  15. Serve with toasted croutons and some onion jam or jelly.
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