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+ servings

Fool Proof Chicken Liver Pate

Cook Time15 mins
Total Time15 mins
Servings: 4 small bottles+


  • 500 g organic chicken livers
  • 100 g or 1/2 cup butter straight from the fridge is fine (use pork lard, tallow or coconut oil to do it dairy free)
  • 1 sprig rosemary
  • 50 ml or 4 tbsp tomato pasata straight from the fridge is fine (use pork lard, tallow or coconut oil to do it dairy free)
  • 1 large onion, rough chopped
  • 1 clove garlic, smashed
  • 1 tbsp dried cranberries or some sort of cranberry, plum or crab apple jam / jelly. Honey or Rice malt syrup will work too.
  • 50 ml chicken stock
  • 1/4 tsp salt

Optional: jelly ‘top’.

  • 2 tsp gelatin powder I use Great Lakes
  • 1 cup water
  • 1 tsp honey or rice malt syrup
  • 1 bay leaf or a few peppercorns for garnish


  • If making your jelly ‘top’ (great for preserving the spare little pate bowls as you get through each over the week) then boil water, mix into your gelatin powder and syrup and allow to start cooling as you make the pate.
  • Fry your onions until soft, in 2 tbs butter
  • Add rosemary, livers and garlic and pan fry until browned each side about 7 minutes.
  • Add pasata, chicken stock, rest of the butter and sweetness of choice, and pan fry on medium a further 5 minutes.
  • Turn heat off and blitz with your food processor, blender or stick blender which is what I used as my thermomix was dirty yesterday. Blitz until smooth.
  • THERMOMIX: You could sweat the onions for 3 minutes on Varoma Speed 1 with the butter, then add everything else and cook for 6 minutes speed 4, 90C.
  • Pop into 4 small bowls, jars or 1 bigger bowl or dish, if having people over and using as apetisers. Pour your jelly liquid over the top if you’re using it. It will set once super cold in the fridge.
  • Serve on carrot wheels, my 'free from lots' crackers, celery sticks, buckwheat crisp breads, wholefood gluten free crackers like the "Mary's gone crackers" brand or fresh sourdough if you're not gluten intolerant (I am, and I just had a day dream about pate and sourdough and baguette.... and... back to reality! hehe)