Tested till perfect Brandy Peppercorn Chicken Liver Pâté

Brandy Peppercorn Chicken Liver Pâté

Serve this smooth, classic hors d'oeuvre surrounded by crackers or Salt and Pepper Croûtes.

By Rheanna Kish and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2009

  • rating starrating starrating starrating starrating star
  • Portion size 1-1/2 cups (375 mL)


  • 2 tbsp 2tbspwhite wine vinegar
  • 2 2celery ribcelery ribs, chopped
  • 8 8peppercorns
  • 2 2bay leafbay leaves
  • 8 oz 8ozsalted pork belly, cubed
  • 8 oz 8ozchicken liverchicken livers
  • 2 tbsp 2tbspolive oil
  • 1/2 cup 1/2cupchopped shallotshallots
  • 1 tsp 1tspchopped fresh thyme
  • 1/2 tsp 1/2tspcoarsely ground pepper
  • 2 tbsp 2tbspbrandy
  • 2 tbsp 2tbspwhipping cream
  • 1/4 tsp 1/4tspsalt, (approx)
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In saucepan, bring 6 cups (1.5 L) water, vinegar, celery, peppercorns and bay leaves to simmer. Add pork belly; poach until tender, about 1-1/2 hours. With slotted spoon, transfer pork to food processor.

Separate lobes of livers, removing any connective tissue and fat. Add chicken livers to saucepan; poach until slight trace of pink remains in centre of thickest part, about 5 minutes. Drain and add livers to pork belly in food processor.

Meanwhile, in skillet, heat oil over medium heat; cook shallots, thyme and pepper until tender, about 8 minutes. Add to food processor.

Add brandy, cream and salt; pulse, scraping down side as necessary, until smooth. Season with more salt (if desired). Transfer to bowl(s); let cool. (Make-ahead: Refrigerate for up to 3 days. Bring to room temperature to serve.)

Nutritional Information Per 1 tbsp (15 ml) : about

cal 63 pro 2g total fat 5g sat. fat 2g
carb 1g fibre 0 chol 50mg sodium 121mg
potassium 34mg

% RDI:

iron 5 vit A 35 vit C 2 folate 25
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