Chicken liver pâté is one of those recipes that rewards advance preparation — make it the day before, let it set overnight, and it is ready when your guests arrive. This version is finished with orange zest, cognac and a pinch of mace, which lifts it well above the standard. I had friends visiting at Casa Adora, an orange to hand, and a batch of chicken livers from the local butcher. The poaching method — simmering the livers gently in water with onion, garlic and herbs rather than pan-frying — produces a particularly smooth, delicate result.

INGREDIENTS

For the pâté:

• 300g chicken livers, trimmed
• 1 onion or 2 shallots, finely chopped
• 2 garlic cloves, minced
• 1 bay leaf
• A few sprigs of fresh thyme
• A pinch of ground nutmeg
• Salt and freshly ground black pepper
• 150ml water

To finish:

• 100g unsalted butter, melted
• 2 tbsp cognac
• A pinch of ground mace
• Freshly ground black pepper
• Fresh thyme leaves
• Zest of 1 orange

How to Make Chicken Liver Pâté with Orange

1. Rinse the chicken livers under cold water and pat dry. Trim off any sinew or green bits.
2. Place the livers in a medium saucepan with the onion or shallots, garlic, bay leaf, thyme sprigs, nutmeg, salt, pepper and 150ml water. Bring to the boil, then reduce to a simmer and cook for 15 minutes until the livers are cooked through but still slightly pink inside.
3. Remove the bay leaf and thyme sprigs. Using a slotted spoon, transfer the livers, onion and garlic to a food processor. Blitz until smooth, gradually adding the melted butter.
4. Add the cognac, mace and a pinch of black pepper. Blitz again until completely smooth.
5. Transfer to a serving dish or ramekins. Allow to cool slightly, then pour a thin layer of melted butter over the top to seal.
6. Scatter fresh thyme leaves and orange zest over the butter layer.
7. Cover and refrigerate for at least 2 hours, or overnight. Serve with crusty bread or toast.

The orange zest is what makes this – a little brightness against the rich, buttery liver. The cognac adds depth without overpowering. Make it the evening before, seal it properly, and it will keep in the fridge for three to four days. If you enjoy cooking with chicken livers, the chicken liver parfait is a more refined version worth trying — coming soon to the Chicken Recipes hub.

If you enjoy cooking with chicken livers, try Kevin's Luxurious Chicken Liver Parfait — a more refined version marinated in port and flambéed in cognac.
This chicken liver pâté recipe is part of the Pâté & Rillettes Recipes hub — a complete collection of pâtés and rillettes from Casa Adora and the road.
It's also part of the Chicken Recipes hub — a complete collection of chicken and poultry recipes from Casa Adora and the road.
This chicken liver pâté is also featured in my French Recipes, a collection of French recipes from a former Limousin restaurateur — confit, braises, fish, gratins, and van life French cooking from Casa Adora and the road.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures — The Flexible Chef