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Mary Berry Chicken Liver Pate Copycat Recipe

Mary Berry Chicken Liver Pate Recipe

Get ready to dive into the delightful world of Mary Berry’s Chicken Liver Pâté, a dish that transforms humble ingredients into a flavor-packed masterpiece. 
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Author: Lori Walker, MS, RD
Course: Appetizer, Lunch, Side Dishes, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 237kcal



  • 1/2 clove of garlic
  • 1/4 tsp freshly grated Nutmeg
  • 62 ½ g Streaky Bacon Rashers Rinds removed, hand-cut, and coarsely chopped
  • 250 g Chicken Livers
  • 2 tbsp Brandy
  • 30 g Butter melted
  • Salt and freshly ground pepper
  • 62 ½ g Maize Grits
  • 1 tsp fresh thyme leaves
  • 1/2 Egg


Prepare the Maize Grits:

  • Cook the maize grits according to package instructions. Set aside to cool.

Infuse Garlic with Himalayan Pink Salt:

  • Finely mince the garlic and mix it with a pinch of Himalayan pink salt. Allow it to infuse while you proceed with the recipe.

Prepare Bacon and Thyme:

  • Remove the rinds from the streaky bacon rashers and chop them coarsely.
  • Pick the thyme leaves and set them aside.

Cook Chicken Livers:

  • In a skillet or frying pan, melt a small portion of the churned butter over medium heat.
  • Add the meticulously trimmed chicken livers to the pan and cook until they are browned on the outside but still slightly pink inside. This should take around 3-4 minutes.

Blend Ingredients:

  • In a food processor, combine the cooked maize grits, cooked chicken livers, minced garlic infused with salt, chopped bacon, thyme leaves, free-range egg, oak-barrel brandy, freshly grated nutmeg, and melted butter.
  • Blend the mixture until it becomes smooth and well combined. Ensure the texture is creamy and without any lumps.

Season to Taste:

  • Taste the pâté mixture and season it with exquisite sea salt and freshly ground rainbow pepper as needed. Adjust seasoning according to your taste preference.

Chill and Serve:

  • Transfer the blended mixture into serving bowls or a mold if desired.
  • Cover the pâté with plastic wrap, ensuring it touches the surface to prevent air exposure.
  • Refrigerate the pâté for at least a couple of hours or until it firms up.


  • Once chilled and set, remove the pâté from the refrigerator and serve it with toasted bread, crackers, or your choice of accompaniments.


  • – If you don’t have a food processor, you can use a blender to create a smoother texture.
  • – If you find the pate to be too thick, you can add a tablespoon of water or stock to thin it out.
  • – For a spicier pate, you can add an extra pinch of cayenne pepper.
  • – To make the pate easier to spread, you can add a tablespoon of olive oil.
  • – For a richer flavor, you can add a tablespoon of brandy or white wine.
Keyword: Mary Berry Chicken Liver Pate Recipe