Chicken liver Pate


  • 200 g of chicken livers
  • 50 g butter
  • 2 sprigs thyme
  • 1 clove garlic, finely chopped
  • 1 onion, finely chopped
  • 150 ml brandy


  1. Gently fry the chicken livers in a pan with some butter, garlic, onion for 10 minutes over low heat.
  2. Add the thyme, and cook for a further 5-6 mins, add the brandy and simmer until most of the liquid had evaporated, and the chicken livers are cooked to your taste.
  3. Remove from the heat and blend until you get the consistency you want.

Refrigerate for at least 4 hours before serving with warm toast.