This is not your average pâté. My husband Trev is well known for this recipe. Our friends request it at every gathering, and it’s converted many people who thought they didn’t like pâté at all. It’s rich, smooth, and packed with flavour.
Best of all, the kids love it. Our own kids, their friends, even the fussy ones at parties - they can't get enough.
But it’s not just delicious. It’s also incredibly nourishing. Chicken livers are one of the best natural sources of iron, which so many of us (especially women) are low in. Trev often makes this for me when I need an iron boost. It’s his way of taking care of me, and I’m not complaining.
Choosing the Right Ingredients
Because the liver acts as a filtering organ, it’s important to use organic or pasture-raised livers from a farmer you trust. If an animal has been exposed to toxins, stress, or poor nutrition, those compounds can build up in the liver. The same goes for the bacon. Factory-farmed pigs are often raised in incredibly poor conditions. We recommend choosing bacon from regeneratively farmed or free-range pigs for both ethical and nutritional reasons.
And don’t skimp on the butter. High-quality, grass-fed or organic butter really lifts the flavour. It also serves a practical purpose — once melted and poured on top, it helps preserve the pâté and keep it fresher for longer.
A Handy Tip
If you’re not going to eat it all within 7 days, pour the pâté into ramekins or jars and pop them in the freezer. It defrosts beautifully and makes an easy, nourishing snack or a crowd-pleasing platter addition when guests arrive.
Here's the recipe...
Ingredients
- 500gm pasture-raised chicken livers, trimmed (remove sinew)
- ½ red onion, finely diced
- 3 garlic cloves, finely minced
- 4 rashers of regeneratively farmed bacon, diced
- 250gm unsalted organic butter, chilled and cubed
- 2 tbsp balsamic vinegar (or cognac/brandy for more depth)
- 2 tsp fresh thyme leaves (optional but recommended)
- Salt and freshly ground black pepper, to taste
- ~50g melted butter (for sealing)
Method
Prepare the livers: Rinse and pat chicken livers dry. Trim off sinew and discoloured bits.
Sear in batches: Heat a knob of butter or splash of oil in a hot skillet. Sear livers in small batches, just until browned outside but still pink in the centre (1–2 mins per side). Remove and set aside.
Sauté aromatics: In the same pan, reduce heat to medium. Add bacon and cook until slightly crisp and fat has rendered. Add red onion, garlic, and thyme (if using) and sauté gently until soft - about 5 minutes. Don’t let them brown.
Deglaze the pan: Increase heat and add balsamic vinegar (or brandy), scraping up any brown bits from the pan. Pour all contents into a high-speed blender or food processor.
Blend it smooth: Add seared livers to the blender and blitz until mostly smooth. Then, gradually add chilled cubed butter while blending, until the mixture is completely silky. Season well with salt and pepper. Taste and adjust.
Strain for ultra-smooth texture: Pass the mixture through a fine mesh sieve into a bowl or jug.
Portion and seal: Spoon or pour the mixture into ramekins or jars. Smooth the surface. Gently pour melted butter over the top to seal.
Chill and serve: Refrigerate for at least 4 hours or overnight. Serve with crusty sourdough, crackers, cornichons or onion jam.
