Chicken, whiskey and onion paté

Chicken, whiskey and onion paté


  1. In a large saucepan, melt the butter until a liquid. Transfer two-thirds of the liquid to a small bowl and set aside. Meanwhile, keep the pan on the hob and add the chicken livers, cooking until all sides are sealed.
  2. Add the garlic and stir. Cook for 1 min, then add the whiskey, simmering for 2 mins, until the liquid has reduced by half.
  3. Transfer the liver mixture to a food processer and blend until smooth, and then mix in the cream, thyme leaves and chopped onions.
  4. Season with salt and pepper and divide between four ramekins or one large oval dish.
  5. Remove and discard the froth from the reserved melted butter and then pour it on top of the paté. Chill for at least 1 hour, before serving with crusty bread.

Recipe from Haywards.

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The perfect Christmas starter


200g unsalted butter
400g chicken livers, trimmed
1 clove of garlic, crushed
2 tbsp whiskey
2 tbsp double cream
2 tbsp fresh thyme leaves
8 onions, rinsed and finely chopped
Sea salt and ground black pepper
Crusty bread, to serve


Time: 15 minutes
Serves: 4-6
Nutrition: n/a