Jamie Oliver Chicken Liver Pate Recipe

Let’s not overthink this—chicken liver pâté is one of those things that sounds fancier than it is. But then you taste it. Oh. Suddenly you’re somewhere velvet-draped with jazz murmuring through the wallpaper. This version, the one inspired by Jamie Oliver, lands somewhere between rustic French charm and butter-slicked decadence. I made it last winter on a night when I needed to feel capable of something rich. And weirdly enough, I did.

Ingredients You’ll Need

For the Pâté:

• 225g (½ pound) chicken livers, thoroughly cleaned and trimmed
• ½ small onion, finely sliced
• 1 small garlic clove, crushed and peeled
• 1 bay leaf
• ¼ teaspoon fresh thyme leaves
• ½ teaspoon kosher salt, plus additional to taste
• 120ml (½ cup) water

To Finish:

• 170g (1½ sticks) unsalted butter, softened
• 2 teaspoons Cognac or Scotch whisky
• Freshly ground black pepper, to taste

To Serve:

• Slices of toasted baguette

How To Make Jamie Oliver Chicken Liver Pate

1. Start by getting the mess in place. Livers trimmed and ready. Onion and garlic prepped. I usually do this with music on and a bit of wine, not because I need to, but because otherwise my brain spins.
2. Toss the livers into a medium pan with the onion, garlic, bay, thyme, salt, and water. Low heat. Lid on. Let them steam gently—3 minutes is usually enough. You want them just blushing inside. Not grey. Never grey. Then turn off the heat and walk away for five minutes. Let them sit there and figure themselves out.
3. Pull out the bay leaf and dump the rest into a food processor. You could mash it by hand if you had to, but really, don’t. Pulse it a bit. Rough and shaggy.
4. Now, with the motor running, feed in that soft butter piece by piece. It’ll cling to the sides and slowly turn everything into this molten, fleshy velvet. Add a splash of Cognac. Something about that bite against the butter—it’s… sharp, then warm. Like biting into a memory.
5. Taste it. Pepper it. Maybe more salt. It should feel like silk that’s been sitting too close to the fire.
6. Spoon it into ramekins. Press some cling film directly onto the top. That keeps it from drying out or forming one of those weird skins. Fridge it. A few hours should do.

Why I Love This Recipe

Honestly, It’s the transformation. You start with something that looks a bit gory and strange, and it turns into this utterly elegant, spreadable gold. I’ve made it for date nights, for solo Friday evenings, for my mum when she was feeling nostalgic. It always disappears faster than you think.

Recipe Tips

• Trim those livers like you’re cutting fabric—neat and thorough
• Cook low and slow. Pink inside means tender; grey means chalky
• Blend it while it’s warm so the butter melts into every crevice
• Top it with melted clarified butter if you want it to keep longer

How To Store This Jamie Oliver Chicken Liver Pate Recipe

• Room Temp: Serve the pâté at room temperature for optimal flavor and spreadability. However, do not leave it out for more than two hours to ensure food safety.
• Fridge: Keep it wrapped up tight with that cling film pressing down like a blanket. Three days, maybe four if you’re lucky.
• Freezer: You can freeze it, but wrap it like you’re protecting treasure. Thaw slowly. Overnight in the fridge is best.
• Reheating: Don’t. Just bring it out early and let it come to life on its own. Room temp is where it sings.

Let’s Answer a Few Questions!

Can I use frozen livers?
Sure. Just thaw them all the way and pat them dry. Water is the enemy of silk.

Is there a non-alcoholic substitute for Cognac?
Absolutely. While Cognac adds depth, you can substitute it with a splash of apple juice or broth. Keep in mind this will slightly alter the flavor.

Why is mine grainy?
Probably overcooked. Or not blended enough. It’s a texture thing—be ruthless.

How long will it keep?
A few days in the fridge. A month in the freezer, if well-wrapped. Just don’t forget it’s there.

Nutrition Facts (per serving)

• Calories: 250
• Carbohydrates: 2g
• Protein: 12g
• Fat: 22g
• Sugar: 1g
• Fibre: 0g
• Sodium: 400mg

Try More Recipe:

• Jamie Oliver Pigs In Blankets
• Jamie Oliver Stuffed Mushrooms
• Jamie Oliver Mushrooms On Toast