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Brandied Chicken Liver Pate

Brandied Chicken Liver Pate
Serves 8
  • 5 slices white bread, crusts removed
  • 1 garlic clove, coarsely chopped
  • 4 thick bacon slices, coarsely chopped
  • 2 tsp chopped fresh thyme
  • 1 lb (500 g) chicken livers, trimmed
  • 1 egg
  • 4 tbsp brandy
  • 1/2 tsp grated nutmeg
  • salt and black pepper
  • 4 tbsp butter, melted
  • * 8- x 4- x 2-in (20- x 10- x 5-cm) loaf pan or terrine


  1. Line the loaf pan with foil, leaving 2 in (5 cm) foil hanging over on each side.
  2. Cut the bread into thick chunks and work them with the garlic in a food processor to make fine bread crumbs. Add the bacon and thyme, and work until finely chopped.
  3. Add the chicken livers, egg, brandy, grated nutmeg, and salt and pepper to taste, and puree until smooth. Add the melted butter and puree again.
  4. Put the pate mixture into the prepared loaf pan, level the surface, and fold the foil over the top. Place in a roasting pan, pour in boiling water to come about halfway up the sides of the loaf pan, and bake in a 325癋 (160癈) oven for 1 hour.
  5. Test the pate for doneness. Leave the pate to cool completely, then cover, and leave to chill in the refrigerator overnight.
  6. To serve, cut the pate into slices.
Brandied Chicken Liver Pate

Testing the pate

Insert a skewer into the pate at the end of cooking time. If it comes out clean, the pate is cooked.