Gordon Ramsay Chicken Liver Pate Recipe

This chicken liver pâté is rich, silky and deeply savoury, with a smooth texture that spreads beautifully on warm toast. Inspired by classic French technique and Gordon Ramsay’s bold flavour style, it tastes luxurious yet is very straightforward to make at home. The recipe is beginner friendly, requires no specialist equipment, and comes together quickly. From start to finish, you can have it ready in around 30 minutes, plus chilling time.

Ingredients

For the pâté

• 400 g chicken livers, trimmed and cleaned
• 50 g unsalted butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 1 tsp fresh thyme leaves
• 2 tbsp brandy or cognac
• 100 ml double cream
• Salt, to taste
• Freshly ground black pepper

For sealing the pâté

• 60 g unsalted butter

To serve

• Toasted sourdough or crusty bread
• Cornichons or lightly dressed salad leaves

How to Make Gordon Ramsay Chicken Liver Pate Recipe

• Prepare the ingredients: Trim away any sinew or greenish parts from the chicken livers and pat them dry with kitchen paper. This step is important for a clean, smooth flavour. Measure all ingredients before you begin, as the cooking process moves quickly.
• Cook the livers: Heat the olive oil and butter in a large frying pan over medium heat. Add the onion and cook gently for 5 minutes until soft and translucent but not coloured. Stir in the garlic and thyme, cooking for 30 seconds until fragrant. Add the chicken livers and cook for 3 to 4 minutes, turning once, until browned on the outside but still slightly pink in the centre.
• Deglaze and finish: Pour in the brandy and allow it to bubble for 30 seconds to cook off the alcohol. Reduce the heat, then add the double cream, a good pinch of salt and plenty of black pepper. Simmer gently for 2 minutes until everything is just cooked and glossy.
• Blend until smooth: Transfer the mixture to a food processor while still warm. Blend until completely smooth and velvety, scraping down the sides as needed. Taste and adjust seasoning if required.
• Chill and seal: Spoon the pâté into small ramekins or a serving dish and smooth the surface. Melt the remaining butter and pour it over the top to seal. Cover and chill in the fridge for at least 2 hours until firm.

Tips for the Best Chicken Liver Pâté

How do I stop the pâté tasting bitter?

Always remove any green or sinewy bits from the livers and avoid overcooking. Livers should be just pink inside for a sweet, rounded flavour.

Can I make it extra smooth?

For an ultra-silky texture, pass the blended pâté through a fine sieve before chilling. This extra step makes a noticeable difference.

What can I use instead of brandy?

If you prefer not to use alcohol, replace the brandy with a splash of chicken stock and a squeeze of lemon juice for balance.

How do I fix grainy pâté?

Graininess usually comes from overcooking the livers. Keep the heat moderate and remove them from the pan as soon as they are just cooked through.

Serving Suggestions

• Spread thickly on warm sourdough toast
• Serve with cornichons and crusty bread as a starter
• Add to a charcuterie board with cured meats and cheese
• Spoon into pastry cases for elegant canapés

Storage

Room Temperature

Chicken liver pâté should not be stored at room temperature for longer than serving time. Always return leftovers to the fridge promptly.

Refrigerator

Covered and sealed with butter, the pâté will keep well in the fridge for up to 3 days.

Freezing

Pâté can be frozen without the butter seal for up to 1 month. Thaw overnight in the fridge and reseal with melted butter before serving.

Nutrition (per serving)

• Calories: 320 kcal
• Carbohydrates: 3 g
• Protein: 14 g
• Fat: 27 g
• Saturated Fat: 15 g
• Sodium: 180 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Chicken Liver Pate Recipe Gordon Ramsay Style

Recipe by Alex TurnerCourse: StarterCuisine: FrenchDifficulty: Easy

Servings

6

ramekins

Prep time

10

minutes

Cooking time

15

minutes

Total time

30

minutes

Calories

320

kcal

25

minutes

Rich, smooth chicken liver pâté inspired by Gordon Ramsay, made with butter, cream and a splash of brandy. Perfect as a starter or canapé.

Ingredients

• 400g chicken livers, trimmed

• 50g unsalted butter

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, crushed

• 1 tsp fresh thyme leaves

• 2 tbsp brandy or cognac

• 100ml double cream

• Salt and black pepper

Directions

• Heat butter and oil in a pan and soften the onion.
• Add garlic and thyme, then cook briefly.
• Add chicken livers and cook until browned but pink inside.
• Pour in brandy and reduce slightly.
• Add cream, season, and simmer gently.
• Blend until smooth, spoon into dishes and chill with melted butter on top.

Notes

• Do not overcook the livers for best flavour.
• Chill for at least 2 hours before serving.
• Serve with toast or crusty bread.