Chicken Stock Recipes

Chicken & Brandy Pate



  • 500g butter
  • 2 medium onions, diced
  • 3 cloves garlic, crushed
  • 500g chicken livers
  • generous handful mixed herbs (Parsley, thyme, oregano, rosemary, sage – in decreasing amounts)
  • 2 Tbspns brandy
  • 1 generous tspn Urban Forager Chicken Stock Concentrate


  • Use 50g of the butter to gently fry the onion (medium-low heat)
  • When onions are almost finished, add garlic and cook till it turns opaque
  • Add liver and herbs and cook till liver is seared on both sides – they should still be pink in the middle
  • Set to pan to one side and allow to cool
  • Add cooled ingredients to a high powered blender with remaining butter, brandy and chicken stock and blend ’til smooth
  • Pour into ramekins or jars
  • Gently melt extra butter in a saucepan
  • Place a herb leaf and peppercorns or cracked pepper on top of pate and top with enough butter to seal
  • Refrigerate immediately and eat within 2-3 days


  • Pate will keep in the freezer for 3-6 months and is great for last minute drinks with friends
  • It makes a beautiful gift with some craft sourdough or crackers and wine too

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