Chicken Liver Pate with Orange and Sherry

Edited from Waitrose


  • 1 tbsp olive oil
  • 400g pack Waitrose chicken livers
  • 1 shallot, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp fresh thyme leaves
  • 2 tbsp dry sherry or brandy
  • 150g butter, softened
  • Grated zest of half an orange
  • Juice of 1 orange


  1. Heat the oil in a frying pan and fry the chicken livers for 3-4 minutes over a medium/high heat to colour – the livers should still be pink in the middle like a rare steak but nice and coloured all over on the outside. Waitrose say cook for 8 minutes but this just gives the final dish a very offaly flavour, I guess they are just covering their asses.
  2. Transfer the livers to a food processor.
  3. Add the shallot, garlic and thyme leaves to the pan and fry for 2 minutes. Pour over the alcohol(s) and simmer for 30 seconds. Transfer the shallot mixture and all the pan juices to the food processor
  4. Add 100g of the butter and the orange zest, juice and seasoning.
  5. Whizz to a smooth paste.
  6. Spoon the mixture into a sterilised half litre kilner jar (or between 6 small ramekins or small serving dishes) and allow to cool.
  7. Melt the remaining butter in a small pan, then remove from the heat and let the milky residue settle at the bottom. Spoon a little of the liquid from the top over the pâté to cover, then chill until set.

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