Mary Berry Chicken Liver Pâté is made with chicken livers, butter, onion, garlic, brandy, thyme, and parsley. It’s rich in flavor and texture and perfect for spreading on toast or crackers. You can make it ahead of time and refrigerate it for up to three days, or freeze it for up to a month.
In this article, I’ll show you how to make this chicken liver pâté step by step, with tips and tricks along the way. I’ll also answer some common questions about pâté, such as what is it, how to serve it, and how to store it.
What is Mary Berry Chicken Liver Pâté?
Mary Berry chicken liver pâté is a creamy and smooth spread made with chicken livers, butter, onion, garlic, brandy, thyme, and parsley. It’s a classic French appetizer that can be served with toast, crackers, bread, or fresh fruit. This recipe is ideal for serving 4-6 people as a starter and can be prepared in about an hour, including chilling time.
Why This Chicken Liver Pâté Recipe is a Must-Try
This chicken liver pâté recipe is appealing for several reasons:
- Rich Flavor: It offers a deep, complex taste that’s both delightful and satisfying, sure to impress even discerning palates.
- Ease of Preparation: The recipe is straightforward, involving only a few steps and basic ingredients, making it easy to follow.
- Customizable: The pâté can be tailored to your preference with various herbs, spices, or liquors, allowing for a personalized touch in every batch.
- Ideal for Gatherings: Its make-ahead nature makes it perfect for entertaining, serving as a sophisticated and stylish appetizer or snack.
- Nutritional Benefits: Chicken livers are packed with nutrients like protein, iron, vitamin A, vitamin B12, and folate, making this pâté a healthful choice.
Ingredients Needed to Make Mary Berry Chicken Liver Pâté
To make this chicken liver pâté, you’ll need the following ingredients:
- Chicken Livers: 450 grams (1 pound), fresh or frozen. If frozen, thaw completely. Rinse and trim off any fat, sinew, or greenish parts.
- Unsalted Butter: 150 grams (2/3 cup), divided. Part for cooking livers, part for sealing the pâté.
- Onion: 1 medium, finely chopped.
- Garlic: 2 cloves, peeled and crushed.
- Brandy: 60 ml (1/4 cup). Alternatively, cognac, whiskey, or rum.
- Thyme: 1 teaspoon, fresh or dried.
- Parsley: 2 tablespoons, fresh and finely chopped.
- Salt and Pepper: To taste.
Instructions to Make Mary Berry Chicken Liver Pâté
To make this chicken liver pâté, you’ll need to follow these steps:
Step 1: Cook the livers:
In a large skillet over medium-high heat, melt half of the butter and add the onion and garlic. Cook, stirring occasionally, for about 15 minutes, or until the onion is soft and golden. Add the chicken livers and cook, turning once, for about 10 minutes, or until they are browned on the outside but still pink in the center. Don’t overcook them, or they will become tough and dry. Transfer the livers and onion to a food processor or a blender, leaving the juices in the pan.
Step 2: Deglaze the pan:
Return the skillet to the heat and add the brandy. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Cook until the brandy is reduced by half, about 5 minutes. Pour the brandy mixture over the livers and onion into the food processor or blender.
Step 3: Blend the pâté:
Add the thyme, parsley, salt, and pepper to the food processor or blender. Pulse until the mixture is smooth and well combined, scraping down the sides as needed. You can also adjust the seasoning to your taste at this point, adding more salt, pepper, or herbs if needed.
Step 4: Transfer the pâté:
Spoon the pâté into a loaf pan, a terrine, or individual ramekins, smoothing the top with a spatula. Tap the pan or ramekins on the counter a few times to remove any air bubbles. Cover with plastic wrap and refrigerate for at least 4 hours, or until firm.
Step 5: Seal the pâté:
In a small saucepan over low heat, melt the remaining butter. Skim off any foam or solids that rise to the surface. Carefully pour the clarified butter over the pâté, making sure to cover it completely. This will create a thin layer of butter that will seal the pâté and prevent it from drying out or turning brown. Refrigerate the pâté again until the butter is set, about 1 hour.
Step 6: Serve the pâté:
To serve the pâté, run a knife around the edges of the pan or ramekins and invert them onto a serving plate. Alternatively, you can slice the pâté in the pan or scoop it out with a spoon. Serve the pâté with toast, crackers, bread, or fresh fruit. You can also garnish the pâté with more parsley, thyme, or other herbs if you like.
What Do I Serve With Mary Berry Chicken Liver Pâté?
Enhance your chicken liver pâté experience with these serving ideas:
- Bread and Crackers: Serve with toast, crackers, bread, or crostini for a delightful crunch and a perfect base for spreading the pâté.
- Fruit Pairings: Accompany with fresh fruits like grapes, apples, pears, or berries for a refreshing and sweet contrast.
- Cheese Selections: Add cheeses such as brie, camembert, or cheddar to introduce creamy textures and contrasting flavors.
- Nutty Accents: Include nuts like walnuts, almonds, or pistachios to add a satisfying crunch and depth to the dish.
- Pickled Sides: Offer pickles, cornichons, gherkins, or olives for a tangy and acidic complement.
- Salad Options: Pair with a light green salad, coleslaw, or potato salad to balance the richness of the pâté.
Pro Tips to Make Perfect Mary Berry Chicken Liver Pâté
To make this chicken liver pâté perfect, you can follow these pro tips:
- Quality of Livers: Opt for either fresh or frozen chicken livers. Ensure they are thoroughly rinsed and trimmed of any fat, sinew, or discolored parts to guarantee the best flavor and texture.
- Cooking the Livers: Avoid overcooking the livers to prevent them from becoming tough. Aim for a cooking time where they are browned outside but retain a slightly pink center, approximately 10 minutes.
- Deglazing: Use brandy or a liquor of your choice for deglazing. This process enhances the pâté’s depth and helps release flavorful bits from the pan.
- Blending: Blend the pâté to a smooth consistency but be cautious not to overdo it, which can result in a runny texture. Adjust the seasoning with additional salt, pepper, or herbs as desired.
- Chilling: Refrigerate the pâté for at least 4 hours or until it firms up. This step is crucial for allowing the flavors to integrate fully.
- Sealing: Cover the pâté with melted butter before refrigerating. This creates a protective layer, adding richness and preventing the pâté from drying or changing color.
Variations of Mary Berry Chicken Liver Pâté
Experiment with these variations to add a unique twist to your chicken liver pâté:
- Herbal Flavors: Incorporate herbs like rosemary, sage, or bay leaf for an aromatic lift.
- Warm Spices: Add spices such as nutmeg, cinnamon, or allspice to introduce a hint of warmth.
- Sweet Liquors: Consider using port, sherry, or wine for added sweetness and complexity.
- Savory Additions: Introduce smokiness by including bacon, ham, or pancetta.
- Earthy Elements: Enhance the richness with additions like mushrooms, chestnuts, or truffles.
How do I store Mary Berry Chicken Liver Pâté Leftovers?
Proper storage is key to preserving the freshness and flavor of your chicken liver pâté:
- Airtight Storage: Place the pâté in an airtight container. Cover the surface with plastic wrap to maintain moisture and freshness.
- Refrigeration or Freezing: Store the pâté in the refrigerator for up to 3 days. For longer storage, freeze it for up to a month. Remember to thaw frozen pâté in the refrigerator overnight before serving.
- Labeling: Clearly label the container with the preparation date and name of the pâté to prevent any mix-ups and track its freshness.
How do I reheat Mary Berry Chicken Liver Pâté Leftovers?
Follow these steps to reheat the pâté while preserving its quality:
- Room Temperature Prep: Allow the pâté to reach room temperature for about 30 minutes before reheating. This step ensures it becomes spreadable.
- Reheating Method: Carefully reheat the pâté to avoid altering its texture and flavor. In a microwave, warm it for about 10 seconds, checking for the desired temperature. Alternatively, heat it in a preheated oven at 180°C (350°F) for approximately 15 minutes until it’s thoroughly warmed.
- Serving Suggestions: Enjoy the reheated pâté with your choice of toast, crackers, bread, or fresh fruit. Enhance its presentation with a garnish of fresh parsley, thyme, or other herbs.
The nutrition value for this recipe per serving is as follows:
- Calories: 539 kcal
- Fat: 43 g
- Saturates: 25 g
- Carbs: 16 g
- Sugars: 4 g
- Fibre: 1 g
- Protein: 20 g
- Salt: 0.5 g
What is pâté?
Pâté is a French word that means “paste” or “dough”. It refers to a mixture of cooked meat, poultry, fish, or vegetables that are finely chopped or blended with fat, herbs, spices, and other ingredients. Pâté can be smooth or coarse and can be baked in a crust, molded in a terrine, or simply spread in a dish. Pâté is usually served cold or at room temperature, as an appetizer or a snack.
There are many types of pâté, such as pâté de campagne (country-style pâté), pâté en croûte (pâté in pastry), pâté de foie gras (pâté of fattened goose or duck liver), and pâté de volaille (poultry pâté).
How do I know if the chicken livers are cooked enough?
The chicken livers should be cooked until they are browned on the outside but still pink in the center, about 10 minutes. If you cut one open, it should be moist and slightly bloody, not dry and gray. You can also use a meat thermometer to check the internal temperature, which should be at least 70°C (160°F).
Can I use a different liquor instead of brandy?
Yes, you can use any strong liquor of your choice, such as cognac, whiskey, or rum. You can also use port, sherry, or wine, for a sweeter and fruitier flavor. The liquor adds depth and complexity to the pâté and also helps to deglaze the pan and loosen the browned bits of liver and onion.
How do I make the pâté smoother or coarser?
The texture of the pâté depends on how long you blend it in the food processor or blender. If you want a smoother pâté, blend it longer and scrape down the sides as needed. If you want a coarser pâté, blend it less and leave some chunks of liver and onion. You can also add some chopped nuts, such as walnuts, almonds, or pistachios, to add some crunch and nuttiness.
What are some alternative toppings I can use instead of butter to seal the chicken liver pâté?
While melted butter is a traditional choice for sealing pâté to keep it moist and prevent discoloration, there are alternatives. You could use a thin layer of olive oil or a clarified butter substitute. Some people also use aspic jelly, which is a savory gelatin made from meat broth, to seal the pâté.
How do I prevent the pâté from turning brown or drying out?
The best way to prevent the pâté from turning brown or drying out is to seal it with melted butter. This will create a thin layer of butter that will protect the pâté from air and moisture, and also add more richness and flavor. You can also cover the pâté with plastic wrap and refrigerate it for up to 3 days, or freeze it for up to a month.
I hope you enjoyed this article and learned how to make this Mary Berry chicken liver pâté recipe. This pâté is one of my favorite dishes to make and eat, and I’m sure you’ll love it too. It’s a great way to use chicken livers, which are often overlooked or discarded, but are actually very tasty and nutritious. Try this pâté for your next party, picnic, or family dinner, and let me know what you think. Bon appétit!