Chicken liver pate

This was part of my Awful Offal lesson, trying to encourage students to like liver!

This is made from chicken livers which are cheap and delicious.




1 onion very finely chopped

120 g butter

2 crushed cloves garlic

450 g chicken livers – cut off bits

200 g bacon pieces

salt and black pepper

juniper berries and bay leaves (2017 ingredients)

1 tbs brandy – not allowed in the classroom!


  1. Fry the onion in 50 g butter until soft but not coloured.
  2. Add the garlic, bacon bits and chicken livers and fry until cooked through – you can use 2 frying pans and fry both at the same time
  3. Season with salt, pepper then whizz in the food processor with 30 g of butter. Stir in the brandy if used.
  4. Taste and season more and put the pate into a dish, stir in 5 juniper berries, pour over the remaining melted butter and decorate with juniper berries and bay leaves.
  5. Leave to cool then chill in the fridge.
  6. Serve with hot toast or crisp breads.

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