Delia Smith Chicken Liver Pate​ Recipe

This creamy Delia Smith Chicken Liver Paté is made with fresh chicken livers, a generous amount of butter, Cognac, dry mustard, and fresh thyme. The result is a smooth, rich, and savory spread with a hint of garlic and warm spices. It’s a perfect elegant appetizer for a dinner party or holiday gathering and makes enough to fill six ramekins.

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Delia Smith Chicken Liver Paté Ingredients

For the Paté:

• 8 oz (225 g) chicken livers, rinsed and trimmed
• 8 oz (225 g) butter
• 2 tablespoons Cognac
• 2 teaspoons dry mustard powder
• ¼ teaspoon ground mace
• 1 teaspoon chopped fresh thyme
• 2 cloves garlic, crushed
• Salt and freshly milled black pepper

For the Garnish:

• 6 small sprigs fresh thyme
• 6 juniper berries

Equipment Needed:

• Six ramekins (or small pots)
• A medium-sized, heavy-based frying pan
• A blender or food processor

How To Make Delia Smith Chicken Liver Paté

1. Fry the livers: Take a medium-sized, heavy-based frying pan and melt about 1 oz (25 g) of the butter in it. Fry the chicken livers over a medium heat for about 5 minutes. Keep the livers moving, turning them over frequently so they cook evenly.
2. Transfer to blender: Remove the livers from the pan using a draining spoon (letting any extra fat drip off) and transfer them to a blender or food processor.
3. Melt butter and deglaze pan: In the same pan, gently melt 5 oz (150 g) of the remaining butter. Add this melted butter to the blender with the livers. Now, pour the Cognac into the hot pan to sizzle and capture any flavorful juices. Pour this liquid from the pan over the livers.
4. Add seasonings and blend: Add the mustard powder, mace, thyme, and crushed garlic to the blender. Season well with salt and freshly milled black pepper. Let the mixture stand for 10 minutes to cool slightly and let the flavors meld.
5. Blend until smooth: Blend the mixture until you have a completely smooth, velvety purée.
6. Seal and chill: Divide the paté mixture evenly between the six ramekins. Melt the final 2 oz (50 g) of butter. Pour a thin layer over each paté to seal it from the air. Press in a small sprig of thyme and a juniper berry to garnish. Chill in the refrigerator until firm.

Recipe Tips

• Trim Livers Well: Before you start, make sure to trim the chicken livers. This means removing any stringy bits (sinew) or any green-tinged parts, which come from the bile sac and can make the paté bitter.
• Don’t Overcook the Livers: For a creamy, smooth paté, the livers should be just cooked. They can even be slightly pink in the middle. If you overcook them, the livers will become dry and the paté will have a grainy texture.
• Let the Mixture Stand: The 10-minute rest before blending is important. It allows the hot ingredients to cool slightly, which helps prevent the butter from separating and gives the herbs and garlic time to infuse their flavor.
• Seal with Butter: The final layer of melted butter is not just for decoration. It creates an airtight seal that prevents the paté from oxidizing (turning gray) and keeps it fresh in the refrigerator for longer.

What To Serve Chicken Liver Paté

This rich chicken liver paté is best served chilled or at cool room temperature. Spread it on slices of warm, toasted baguette, crunchy water crackers, or triangles of brioche toast. For a classic and delicious pairing, serve it with a sweet fruit chutney, a tangy red onion marmalade, or a side of sharp cornichons (small gherkin pickles) to cut through the richness.

How To Store Chicken Liver Paté Leftovers

• Refrigerate: Keep the paté in its ramekins with the butter seal intact. Cover tightly with plastic wrap. It will last in the refrigerator for up to 5 days.
• Freeze: You can freeze the paté for longer storage. Wrap the individual, sealed ramekins tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 2 months. To serve, thaw it overnight in the refrigerator.

Delia Smith Chicken Liver Paté Nutrition Facts

• Calories: 365 kcal
• Total Fat: 36g
• Saturated Fat: 22g
• Cholesterol: 295mg
• Sodium: 180mg (plus added salt)
• Total Carbohydrate: 2g
• Dietary Fiber: 0.5g
• Sugars: 0.5g
• Protein: 8g

Frequently Asked Questions

• What can I use instead of Cognac? Brandy is the best and most common substitute for Cognac. You could also use Armagnac, sherry, or Madeira for a slightly different flavor. For an alcohol-free version, substitute with 2 tablespoons of chicken or beef broth.
• My paté is grainy, what went wrong? A grainy texture is usually caused by one of two things: the chicken livers were overcooked, or the paté was not blended long enough. Make sure to fry the livers for only about 5 minutes and blend the mixture until it is perfectly smooth and velvety.
• What is mace? Can I use nutmeg instead? Mace is the lacy, reddish covering on the outside of a nutmeg seed. It has a similar, but more delicate, flavor. If you don’t have ground mace, you can substitute it with an equal amount of ground nutmeg.
• Why did my paté turn a gray color on top? This happens when the paté is exposed to air, which is called oxidation. The layer of melted butter on top is designed to prevent this. Make sure your butter seal completely covers the surface of the paté.

Try More Recipes:

• Delia Smith Cheese Souffle Recipe
• Delia Smith Cheese Scones​ Recipe
• Delia Smith Buttermilk Scones​ Recipe