Chicken liver pâté

Prep time:
25 minutes
Cook time:
10 minutes


  • 225g Waitoa chicken livers, well-trimmed
  • 1/2 small onion, thinly sliced
  • 1 small garlic clove, crushed
  • 1 bay leaf
  • 1/4 tsp thyme leaves
  • 1/2 tsp salt, plus more to season
  • 1/2 cup water
  • 170g unsalted butter, at room temperature
  • 2 teaspoons Cognac or Scotch whisky (optional)
  • Freshly ground black pepper


  • In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme, and 1/2 teaspoon of salt.
  • Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat handset aside for 5 minutes.
  • Transfer the livers, onion, and garlic to a food processor, discard the bay leaf and cooking liquid. Process until coarsely pureed then with the food processor on, add the butter, 2 tablespoons at a time until well combined.
  • Add the cognac (if using), season and process until completely smooth.
  • Transfer into ramekins, cover in cling film, pressing down so the plastic touches the pâté and refrigerate until firm.

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