Ultimate Chicken Liver Pâté



This chicken liver recipe is rich, creamy, and full of flavour. While it admittedly isn’t the most appealing to look at or it conjures awful flashbacks when tried as a child, chicken liver pâté can taste delicious when cooked properly and is an excellent source of protein to include in your diet. Not only are livers inexpensive, but it’s also a rich source of iron, and a variety of vitamins and minerals and may play an important part in improving the nutrient density of your diet. There are a few nice ways to eat chicken liver and this pâté recipe is just one of them! 

The pâté can still be enjoyed straight after blending, but for best results, allow to chill in the fridge for a minimum of 3-4 hours, or overnight before serving as this will help the texture to firm up as well as allow the flavors to meld together.

What kind of chicken livers should I use?

Try to source free-range and organic chicken livers as this meat comes from animals that have been naturally fed and raised ethically, without drugs and hormones. This type of meat will always be healthier and more nutritious. Feel free to experiment with beef liver for another variation.

How to store chicken liver pâté?

Store in an airtight container in the fridge and consume within 4 days.


6-8 Servings


5 minutes


10 Minutes


  • 5 Tbsp unsalted butter

  • 250g chicken livers

  • 3-4 sprigs fresh thyme

  • 2 Tbsp brandy

  • 1/4 tsp sea salt

  • 1/4 black pepper

  • 4 Tbsp double cream

  • 1 tsp garlic powder

  • 1 tsp onion powder


  1. Use a sharp knife or kitchen scissors to roughly cut the livers into smaller pieces. Melt 2 tablespoons of butter in a frying pan set over medium heat. Add the chicken livers and thyme sprigs and cook for 5-7 minutes until browned all over.

  2. Add the brandy to the pan (if using, but recommended!). Stir through and bring the pan to a simmer to let the alcohol evaporate. Once the chicken livers have cooked through, remove the thyme sprigs as they are just for adding flavor.

  3. Transfer the chicken livers to a blender or food processor. Add in the remaining 3 tablespoons of butter, double cream, sea salt, a good grind of black pepper, onion powder, and garlic powder. Blitz the ingredients until a smooth and creamy texture.

  4. Transfer the pâté to a serving bowl. Cover with plastic wrap or a lid, and leave to chill in the fridge for a minimum of 3-4 hours or best overnight. Serve with parmesan crisps, gluten-free bread or crackers.



Chicken livers - Liver is a great source of high-quality protein and is one of the most nutrient-dense food in the world. It’s packed with essential nutrients, rich in protein and low in calories. (Source)

Fresh thyme - The Ancient Greeks associated Thyme with courage, bravery and strength. They burned bundles of thyme to purify their temples and homes, and to evoke a spirit of courage in those who inhaled it. In modern times, we know it is a rich source of several essential vitamins and it is also a great source of calcium, iron, manganese, selenium, and potassium. Thyme contains antiseptic, antiviral, antibacterial, carminative, diaphoretic, and expectorant properties which supports healing throughout the entire body. (Source)


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  • Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.​

  • Kindly note, by purchasing products via certain affiliate links in this post, I may receive a commission. This in no way increases the cost to you. I only recommend products based on my preferences to help you get the best results. Thank you for your support.

  • Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.


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