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
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
James Martin's luxuriously rich dinner party starter can be made up to two days in advance for fuss-free entertaining - serve with toasted brioche, cornichons and chutney.
Provided by James Martin
Categories Starter
Time 25m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp of the butter in a non-stick frying pan over a medium heat. When the butter is foaming, add the chicken livers and fry for 2 mins each side.
- Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Fry for 2 mins, letting the Madeira simmer. Transfer the mixture to a food processor, reserve 200g of the butter and add the rest to the processor. Blend everything to a smooth paste. Season to taste, then spoon into 4 x 70ml clip-top jars.
- Melt the reserved butter in a medium frying pan and add the sliced garlic. Turn the garlic in the butter until slightly golden. Pour into the 4 jars of pâté, ensuring a few slices of garlic and the remaining thyme leaves go in each jar, and chill in the fridge for at least 4 hrs, or until set. Can be made up to 2 days in advance.
- Before serving, toast the brioche, then cut into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney.
Nutrition Facts : Calories 539 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.5 milligram of sodium
CHICKEN LIVER PATE CROCK WITH APPLES AND ONIONS
I love all kinds of pate, and this one is at the top of my list. This is from Barbara Kafka's "Party Foods: Small and Savory". Family and friends devour this in a flash. Prep time includes soaking and chilling.
Provided by duonyte
Categories Poultry
Time 5h30m
Yield 4 1/2 cups, 16 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken livers in a bowl and pour the milk over them. Allow to stand at room temperature for at least two hours. Drain and rinse.
- Melt 4 tbl. butter in a medium skillet over medium heat. Add livers and cook, stirring, for about 4 minutes, or until livers are brown all over and still pink in the center. Remove livers with a slotted spoon to a food processor.
- Return pan to the heat and stir in onions. Cook over medium heat, stirring frequently, for about 5 minutes, or until softened. Stir in apples and cook for 3 minutes longer, until slightly soft. Remove from heat and scrape into the workbowl with the livers.
- Return pan to low heat; deglaze pan with Calvados and pour over livers.
- Add cream, salt, pepper and hot pepper sauce and process mixture until smooth. Add remaining butter in pieces with the motor running and process until very smooth.
- Pour mixture into decorative crock(s). Cover with plastic wrap and refrigerate for at least 3 hours.
- Note: the first time I made this was for a bridal shower. I had failed to notice the chilling period, and ended up putting the pate warm from the processor on the table. The ladies wolfed it down in record time, so be guided.
- Note2: Do not under ANY circumstances use margarine in place of butter.
- Note3: I sometimes add about 1/4 teaspoons ground allspice.
Nutrition Facts : Calories 185.6, Fat 17.6, SaturatedFat 10.7, Cholesterol 142.9, Sodium 196.8, Carbohydrate 2, Fiber 0.2, Sugar 0.9, Protein 5.5
CHICKEN LIVER PATE WITH APPLE
This pate can be prepared two days ahead and refrigerated or wrapped tightly and frozen for 2 weeks. Serve this with slices of cocktail rye bread, thinly sliced black or pumpernickle bread, buttered and toasted thinly sliced French bread, buttery crackers, or on sliced Granny Smith apples. From a August 1988 issue of Bon Appetit in the "Cooking for Friends" section.
Provided by Leslie in Texas
Categories Spreads
Time 40m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Melt 4 tablespoons butter in large skillet over medium heat.
- Add onions and saute until soft, about 5 minutes.
- Add chopped apple and saute until soft, about 4 minutes; transfer mixture to processor or blended.
- Melt 4 tablespoons butter in same skillet over medium-high heat.
- Add livers and saute until brown on outside but still slightly pink in center, turning occasionally, about 6 minutes.
- Add livers to onion mixture.
- Add port to skillet and boil over high heat until reduced to 2 tablespoons, scraping up any browned bits, about 2 minutes.
- Add Port and cream to livers and puree until smooth;cool.
- Beat 3/4 cup butter in bowl until smooth; beat in liver mixture 1 tablespoon at a time.
- Stir in lemon juice and season with cayenne, salt and pepper.
- Pack pate into a crock or serving bowl.
- Cover with plastic and refrigerate until chilled.
Nutrition Facts : Calories 477.1, Fat 43.9, SaturatedFat 26.6, Cholesterol 370.2, Sodium 222.9, Carbohydrate 5.8, Fiber 0.7, Sugar 3.4, Protein 13.6
APPLE & CALVADOS CHICKEN LIVER PATE
Categories Apple
Number Of Ingredients 9
Steps:
- Melt half the margarine in a large skillet over medium-high heat. Mix together the apples and sugar and place them in the skillet. Allow the apples to begin caramelizing - do not stir for the first few minutes Once the apples are soft and brown, place them in a bowl and set aside. Melt the other half of the margarine in the skillet and add the shallots, with a pinch of salt and pepper - cook until they are soft and translucent. Add the chicken livers, season with salt and pepper and allow them to cook for a few minutes until the outside is firm but the interior is still red. Remove the skillet from the heat and add the Calvados (please be very careful and keep the skillet away from your face as the alcohol may flame up). Return the skillet to the stove and scrape the bottom of the pan to lift the flavor from any brown bits. Add the cayenne and lemon juice and continue to cook the livers through until the liquid reduces and the interior of the livers is slightly pink (use a scissor or knife to cut a piece open to check). Pour all the contents of the skillet into a blender, allow to cool. Add the apples to the blender and puree the mixture until it is completely smooth. Taste the mixture and, if needed, adjust the seasonings (i.e. add salt and pepper, add cayenne if you like it spicier, add more Calvados if you'd like it a little sweeter and add more lemon juice to balance the acidity). Store the mixture in your serving bowl and place in the refrigerator overnight to allow the mixture to firm up and develop its flavors. Serve at room temperature with toasted slices of baguette or crackers.
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