Herbed Chicken Liver Pate with Brandy and Pancetta


Serves 10
Prep Time 10 mins
Cooking Time 1 Hour 10 mins

  • 125g/4oz White bread, crusts removed
  • 1 Clove garlic
  • 100g Pancetta finely chopped
  • 2 Tbsp Fresh Thyme, chopped (leaves only) see cook’s tips
  • 2 Tbsp Fresh flat leaf parsley, chopped
  • 500g/1lb Chicken livers, trimmed
  • 1 Large free range egg
  • 3-4 Tbsp Brandy
  • 1/2 Tsp Grated nutmeg
  • Black pepper
  • 60g/2oz Butter, melted


  • Line the loaf tin with foil, leaving 5cm/2in overhanging on each side
  • Cut the bread into chunks and blitz in the processor with the garlic until it becomes fine breadcrumbs
  • Add the pancetta, parsley and thyme and blitz until finely chopped
  • Add the chicken livers, egg, Brandy, nutmeg and pepper to taste, and puree until smooth
  • Add the butter and puree again
  • Put the pate mixture into the prepared loaf tin and fold the foil over the top
  • Place in a roasting tin and pour in boiling water to come half way up the loaf tin
  • Bake in a preheated oven at 160°C/325°F/Gas mark 3 for 1 hr 10 minutes (see cook’s tips)
  • Leave pate to cool completely and refrigerate overnight
  • When you’re ready to serve, invert onto large plate, carefully pull off the foil and cut into slices

Cooks Tips

  • To remove the Thyme leaves just hold the stalk and strip off the leaves
  • After 1 hour, check with a skewer to see if pate is done, insert into the middle and if it comes out clean it’s cooked, I put it back for another 10 minutes


  • 1.25 litre/2 pt loaf tin
  • Roasting dish
  • Food processor or blender
  • Aluminium foil

Shopping List

  • 125g/4oz White bread
  • 1 Clove garlic
  • 100g Pancetta
  • 2 Tbsp Fresh Thyme
  • 2 Tbsp Fresh flat leaf parsley
  • 500g/1lb Chicken livers
  • 1 Large free range egg
  • 3-4 Tbsp Brandy
  • 1/2 Tsp Grated nutmeg
  • Black pepper
  • 60g/2oz Butter
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