• Linda Lalor

chicken liver pate is a favourite all year round but particularly handy as a snack over Christmas

Chicken liver pate recipe was sent in by one of our readers, Linda Lalor


  • One pound chicken livers-well cleaned and trimmed

  • 6Oz (170gr) butter

  • 1-2 cloves garlic

  • 2-3 oz (85 gr) smoked bacon

  • Sprinkle of thyme and parsley, 1 bay leaf

  • Quarter pint cream (150ml)

  • 2 tablespoons Brandy


  1. Fry bacon in 3oz butter for 4 minutes over medium heat.

  2. Add extra 3oz of butter with the chicken livers, herbs and bay leaf, continue to fry for 5 minutes.

  3. Remove bay leaf and whizz the brandy and cream into the mixture.

  4. Serve with brown bread.

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