Chicken Liver Pâté

Name: Chicken Liver Pâté
Cuisine: Scottish
Ingredients: 1 small onion, finely chopped; 200 g butter, cubed; 300 g chicken livers; 2 garlic cloves, crushed; 2 bacon rashers (streaky or back, it doesn’t matter), roughly chopped; a slug of brandy; 2–3 sprigs of fresh thyme; 80 g redcurrant jelly, melted with 1 tsp water; 80 g salted butter, melted; 80 g redcurrant jelly, melted with 1 tsp water

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

An absolute classic and a staple on our menu. We have tried other recipes but we always go back to this one, which couldn’t be easier to make: you just put the ingredients in the oven to cook quite slowly, then blitz them to make a pâté. It keeps in the fridge for up to a week.

Ingredients

300 g chicken livers
1 small onion, finely chopped
200 g

United Kingdom
Starter
Gluten-free
Scotland

Method

Preheat the oven to 150°C/130°C fan/gas mark 2.
Wash the livers and dry them on kitchen paper. Put them in a roasting tin with the chopped onion, butter, brandy, thyme, garlic and bacon and cover tightly with foil.