CHICKEN LIVER PATE
This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.
Provided by MISS AMY
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
- Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 1.1 g, Cholesterol 62.9 mg, Fat 5.4 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 70.2 mg, Sugar 0.1 g
CHICKEN-LIVER PâTé
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
Provided by Sam Sifton
Categories dinner, dips and spreads, appetizer, main course
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
- Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
- Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 225 milligrams, Sugar 2 grams, TransFat 1 gram
EASY CHICKEN LIVER PATE
Yum! Keeps up to 2 months frozen.
Provided by Patricia Travisano
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 4h5m
Yield 16
Number Of Ingredients 10
Steps:
- Set aside 1/2 cup butter to soften slightly.
- Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.
- Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.
- Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.
- Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.
- Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.
- Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 2.7 g, Cholesterol 137.4 mg, Fat 14.1 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 320.1 mg, Sugar 1.5 g
MICHAEL MECH
This recipe for Chicken Liver Paté is a classic/retro appetizer for sure! Rich in flavor and super easy to prepare. Great to serve with sliced and toasted baguettes, cocktail rye or upscale crackers. Serve ramekins filled with finely diced red onion, chopped hardboiled eggs, chopped dill pickles, cornichons, capers, or diced cucumbers for garnish.
Provided by By Michael Mech | April 28, 2018 9:00 am (function(d, s, id) { var js, fjs = d.getElementsByTagName(
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- 1 Using a heavy skillet (I always use my favorite Lodge cast iron skillet) melt the butter over medium heat, add the chopped onion and minced garlic. Sauté until lightly transparent. 2 Add chicken livers and turn them over to brown evenly on all sides. Depending on their size, cook livers for 5-8 minutes until they are cooked through. 3 Remove pan from heat and add the liquor of choice. Then return to heat using caution if the pan ignites. Simmer for 5 minutes, until the mixture sauce thickens up. 4 Using a food processor, pulse chicken liver mixture until finely chopped. Add the cream and seasonings then pulse until smooth. 5 Cool, cover securely and place in the refrigerator. Serve chilled with the recommended garnish items.
15-MINUTE CHICKEN LIVER PATE
Who says sophisticated hors d'oeuvres have to be complicated? This pate takes about 15 minutes to prepare, yet has the flavor of centuries of Old World tradition. Can be made several days ahead of time.
Provided by Jedley
Categories Spreads
Time 15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cook onion and garlic in 1 tbsp of the butter until soft.
- Add chicken livers, herbs, salt and pepper and cook until livers are pink inside.
- Add brandy, cream and the rest of the butter; puree until smooth in a food processor.
- Transfer to terrine, cover and chill.
- Serve with crostini and crackers.
Nutrition Facts : Calories 194.9, Fat 15.8, SaturatedFat 9.3, Cholesterol 197.7, Sodium 335.4, Carbohydrate 2.1, Fiber 0.3, Sugar 0.7, Protein 8.2
RUSTIC CHICKEN LIVER AND MOREL PATE
A rustic French pate baked in a terrine mould, this is much easier to make than you think! Enjoy this pate en terrine with crusty bread, mustard, and pickles.
Provided by stella
Categories Pate
Time 8h35m
Yield 10
Number Of Ingredients 11
Steps:
- Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
- Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
- Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.
- Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.
- Bake in the preheated oven until pate has set, about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving
Nutrition Facts : Calories 147.1 calories, Carbohydrate 2.6 g, Cholesterol 116.2 mg, Fat 8.4 g, Fiber 0.1 g, Protein 12.5 g, SaturatedFat 3.1 g, Sodium 401.2 mg, Sugar 0.6 g
CHICKEN LIVER PâTé
Provided by Melissa Roberts
Categories Condiment/Spread Food Processor Chicken Appetizer Cocktail Party Cognac/Armagnac Chill Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons butter in a 12-inch heavy skillet over medium heat until foam subsides. Add shallot and garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes.
- Pat livers dry and add to skillet. Cook over medium-high heat, turning once, until browned and just pink inside, about 4 minutes total. Add quatre épices, 1 teaspoon salt, and 1/2 teaspoon black pepper and cook, stirring, 30 seconds.
- Add Cognac and tilt skillet over gas burner to ignite (or ignite with a long match; use caution as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside.
- Transfer mixture to a food processor and pulse, adding remaining 6 tablespoons butter, 1 tablespoon at a time, until smooth. Transfer to a bowl and chill, surface covered with plastic wrap, until set, about 3 hours. Let stand at room temperature about 15 minutes before serving.
DIVINE CHICKEN LIVER PATE
This has proved SOOOO popular over the years! It is so easy to make and the recipe makes quite a large quantity - just great for parties of any kind. Delicious with warm toast or crackers. Reeaalllly morish! The cooking time of 5 minutes is the time it takes to gently fry the chopped onion and chicken livers.
Provided by Karin...
Categories Spreads
Time 20m
Yield 3-4 smallish bowls of delicious pate
Number Of Ingredients 9
Steps:
- Melt butter and gently fry the chopped onion and chicken livers until softened and just cooked.
- Spoon into blender.
- Add herbs and seasoning and blend well.
- Add the Apricot brandy to give a smooth and creamy texture.
- Pour into suitable dishes (about 3-4 small bowls).
- Smooth the top of pate in each bowl.
- Gently press a bay leaf into the surface of each.
- Top each bowl of pate with a little melted butter to prevent the air from discolouring.
- Chill.
- Serve garnished with parsley.
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