Orange and Brandy Chicken Liver Pate

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins



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