James Martin’s Chicken Liver Pâté is the definition of luxury. Far removed from the grainy, grey tubs you find in supermarkets, James’s version is technically a parfait—meaning it is impossibly smooth, rich, and pink-hued. The secret lies in his generous use of butter and the crucial step of passing the mixture through a fine sieve. It is the ultimate dinner party starter because it improves with age, tasting even better after the flavors have melded for 24 hours.
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- James Martin Prawn Cocktail
- James Martin Butternut Squash Soup
- James Martin Yorkshire Pudding Recipe For 6 Persons
Why You Will Love This Chicken Liver Pâté Recipe:
- Velvety Texture: By blending the cooked livers with butter and passing them through a sieve, you get a texture that spreads like silk.
- Boozy Depth: A combination of brandy and Madeira (or Port) gives the pâté a sweet, complex warmth that balances the metallic tang of the liver.
- The Butter Seal: A layer of clarified butter on top not only looks professional but preserves the pâté, keeping it fresh for longer.
- Make-Ahead Magic: This dish actually needs time to set, making it the perfect stress-free option for entertaining.
James Martin Chicken Liver Pâté Ingredients
- 400g Chicken Livers
- 250g Unsalted Butter
- 2 Shallots
- 2 Garlic Cloves
- 1 tbsp Fresh Thyme Leaves
- 50ml Brandy
- 50ml Madeira or Tawny Port
- 100ml Double Cream
- Salt & Black Pepper
How To Make James Martin Chicken Liver Pâté
- Prep the Livers: Check the livers carefully. Cut away any white sinew or stringy bits. If you see any green patches, cut them off immediately (they are incredibly bitter). Rinse and pat them dry with kitchen paper.
- Sauté Aromatics: Melt 50g of butter in a frying pan over medium heat. Add the shallots, garlic, and thyme. Cook gently for 4–5 minutes until softened but not browned.
- Cook Livers: Turn the heat up to high. Add the chicken livers to the pan. Fry for 2–3 minutes. Crucial: They should be browned on the outside but still pink in the middle. If you overcook them, the pâté will be grainy.
- Deglaze: Pour in the brandy and Madeira (or Port). Be careful—it may flame up! Let the alcohol bubble away and reduce for 1–2 minutes until there is very little liquid left. Remove from heat.
- Blitz: Scrape the entire contents of the pan (livers and juices) into a food processor. Pulse until smooth. With the motor running, gradually add the 150g of cubed butter (and cream if using) until fully emulsified and glossy.
- Sieve: Place a fine-mesh sieve over a clean bowl. Push the mixture through the sieve using the back of a spoon or ladle. Do not skip this step—it removes the tiny bits of skin and herb stalks to create that signature smooth finish. Season well with salt and pepper.
- Chill: Spoon the mixture into ramekins or a terrine dish. Smooth the top. Rap the dish gently on the counter to knock out air bubbles. Chill in the fridge for 30 minutes.
- The Seal: Melt the remaining 50g of butter. Pour a thin layer over the chilled pâté to seal it. Decorate with a sprig of thyme or a few peppercorns before the butter sets. Return to the fridge for at least 2 hours (preferably overnight).
Recipe Tips
- Don’t Overcook: The livers must be pink inside when you blend them. The residual heat will finish cooking them as they cool. Grey livers = grainy pâté.
- Room Temperature Serving: Never serve pâté straight from the fridge. Take it out 20 minutes before serving to soften the butter, releasing the full flavor profile.
- Clarified Butter: For a crystal-clear top, clarify the sealing butter by melting it slowly and discarding the milky white solids that sink to the bottom, using only the clear yellow fat.
- Seasoning: Pâté is eaten cold, and cold food needs more seasoning than hot food. Be generous with the salt and pepper.
What To Serve With Chicken Liver Pâté?
Chicken Liver Pâté is best served with warm, thick slices of toasted brioche or crusty sourdough bread to provide a crunchy contrast to the smooth texture. To cut through the richness of the liver and butter, accompany it with sharp cornichons (pickled gherkins) or a sweet and tangy red onion marmalade or fig chutney. A simple side of peppery rocket salad dressed in vinaigrette also helps cleanse the palate between bites.
How To Store Leftovers Chicken Liver Pâté?
- Fridge: Stored in an airtight container (or under its butter seal), it keeps for 3–4 days. Once the butter seal is broken, eat within 2 days.
- Freezer: You can freeze pâté for up to 1 month. Wrap it tightly to prevent freezer burn. Defrost overnight in the fridge.
How To “Reheat” (Serve) Chicken Liver Pâté?
- Do Not Heat: Pâté is served chilled or at room temperature. Heating it will cause the butter to melt and the emulsion to split, turning it into an oily soup.
- To Serve: Remove from the fridge 20 minutes before eating to allow it to soften slightly.
FAQs
You likely overcooked the livers. They should still be blushing pink in the center when you take them off the heat.
Yes, but the flavor will be less complex. You can substitute a splash of orange juice or balsamic vinegar for acidity.
That is the milk solids in the butter. To get a clear “glass-like” top, you need to clarify the butter first (remove the white solids) before pouring it over.
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Chicken Liver Pâté Nutrition Facts
- Calories: ~350 kcal
- Total Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 220mg
- Sodium: 150mg
- Total Carbohydrate: 4g
- Protein: 12g
James Martin Chicken Liver Pâté
Course: StarterCuisine: French, BritishDifficulty: Easy6
servings20
minutes10
minutes350
kcalJames Martin’s Chicken Liver Pâté is a silky smooth, restaurant-quality starter. Sautéed livers are blended with butter, brandy, and aromatics, then passed through a sieve for a velvet finish. Topped with clarified butter for an elegant presentation.
Ingredients
400g Chicken Livers
250g Unsalted Butter
2 Shallots
2 Garlic Cloves
1 tbsp Fresh Thyme Leaves
50ml Brandy
50ml Madeira or Tawny Port
100ml Double Cream
Salt & Black Pepper
Directions
- Prep the Livers: Check the livers carefully. Cut away any white sinew or stringy bits. If you see any green patches, cut them off immediately (they are incredibly bitter). Rinse and pat them dry with kitchen paper.
- Sauté Aromatics: Melt 50g of butter in a frying pan over medium heat. Add the shallots, garlic, and thyme. Cook gently for 4–5 minutes until softened but not browned.
- Cook Livers: Turn the heat up to high. Add the chicken livers to the pan. Fry for 2–3 minutes. Crucial: They should be browned on the outside but still pink in the middle. If you overcook them, the pâté will be grainy.
- Deglaze: Pour in the brandy and Madeira (or Port). Be careful—it may flame up! Let the alcohol bubble away and reduce for 1–2 minutes until there is very little liquid left. Remove from heat.
- Blitz: Scrape the entire contents of the pan (livers and juices) into a food processor. Pulse until smooth. With the motor running, gradually add the 150g of cubed butter (and cream if using) until fully emulsified and glossy.
- Sieve: Place a fine-mesh sieve over a clean bowl. Push the mixture through the sieve using the back of a spoon or ladle. Do not skip this step—it removes the tiny bits of skin and herb stalks to create that signature smooth finish. Season well with salt and pepper.
- Chill: Spoon the mixture into ramekins or a terrine dish. Smooth the top. Rap the dish gently on the counter to knock out air bubbles. Chill in the fridge for 30 minutes.
- The Seal: Melt the remaining 50g of butter. Pour a thin layer over the chilled pâté to seal it. Decorate with a sprig of thyme or a few peppercorns before the butter sets. Return to the fridge for at least 2 hours (preferably overnight).
Notes
- Don’t Overcook: The livers must be pink inside when you blend them. The residual heat will finish cooking them as they cool. Grey livers = grainy pâté.
Room Temperature Serving: Never serve pâté straight from the fridge. Take it out 20 minutes before serving to soften the butter, releasing the full flavor profile.
Clarified Butter: For a crystal-clear top, clarify the sealing butter by melting it slowly and discarding the milky white solids that sink to the bottom, using only the clear yellow fat.
Seasoning: Pâté is eaten cold, and cold food needs more seasoning than hot food. Be generous with the salt and pepper.
