Chicken Liver and Walnut Pâté

Chicken Liver and Walnut Pâté

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Cover the top of the pate with a piece of foil if it begins to brown too quickly; this will prevent overbrowning and drying out.
Servings: 4
Calories: 695


  • 1 lb chicken livers
  • 4 oz walnut pieces chopped
  • 4 oz butter
  • 1 small onion finely chopped
  • 2 cloves garlic crushed (optional)
  • 2 bay leaves
  • 4 oz streaky bacon rashers
  • rinds removed and chopped 2 tablespoons dry or medium sherry
  • 1 tablespoon brandy
  • 2 large eggs beaten
  • pinch of freshly grated nutmeg
  • salt and freshly ground black pepper


  • Melt the butter in a saucepan, add the chicken livers, onion, garlic, if using, bay leaves and bacon. Simmer gently for 10 minutes, stirring from time to time. Remove from the heat and leave to cool for about 30 minutes.
  • Heat the oven to 170C/325F/Gas 3.
  • Remove the bay leaves from the liver mixture and put the mixture
  • through a mincer or chop finely. Stir in the remaining ingredients with salt and pepper to taste. Mix thoroughly.
  • Transfer the mixture to a 850 ml (1 1/2 pint) round, rectangular or oval terrine, ovenproof dish or tin.
  • Place the dish in a roasting tin and pour in enough water to come halfway up the dish. Bake in the oven for 1 1/2 hours or until firm to the touch. Leave until cold then cover and refrigerate overnight.
  • Serve straight from the dish, or run a knife around the edge of the dish, then invert a serving plate on top of the dish. Hold the mould and plate firmly together and invert them giving a sharp shake halfway round. Serve cut into slices.
Calories: 695 kcal
Carbohydrates: 8 g
Protein: 30 g
Fat: 60g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 553 mg
Sodium: 504 mg
Potassium: 526 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 13409 IU
Vitamin C: 23 mg
Calcium: 67 mg
Iron: 12 mg
Ingredients Liver, Offal
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