Orange and Brandy Chicken Liver Pate |
3.6 from 5 votes

Orange and Brandy Chicken Liver Pate

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes



  1. Wash the chicken livers then dry them with kitchen paper.
  2. Remove the fatty or sinew pieces with little scissors. Cut each liver in half.
  3. Melt the butter in a saucepan and add the chicken livers. Cook for 10 minutes, stirring occasionally on a gentle low heat.
  4. Remove from the heat and the orange zest, orange juice, brandy and cream.
  5. Puree with a stick blender using the blade attachment, until smooth.
  6. Season with salt/pepper to taste.
  7. Pour into ramekin dishes, and refrigerate until set.
  8. These will keep for 5 days in the fridge. The quantities above, made 3 ramekin dishes.