Bacon Chicken Liver Pate Recipes

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EASY CHICKEN LIVER AND BRANDY PATE



Easy Chicken liver and Brandy Pate image

Make and share this Easy Chicken liver and Brandy Pate recipe from Food.com.

Provided by Evie3234

Categories     Spreads

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

125 g butter
1 large onion, chopped
2 cloves garlic, crushed
2 slices rindless bacon, chopped
250 g chicken livers, trimmed
1/4 teaspoon dried thyme
freshly ground black pepper
2 tablespoons cream
1 tablespoon brandy
30 g butter, extra,melted
60 g butter, melted
2 tablespoons snipped chives

Steps:

  • Melt butter in a pan, add onion, garlic and bacon.
  • Cook until onion is tender and bacon is cooked.
  • Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
  • Remove from heat.
  • Stir in thyme, pepper, cream, brandy and melted butter.
  • Spoon mixture into a food processor or blender and process until smooth.
  • Pour into serving dishes.
  • -------Topping-------.
  • Pour melted butter over pate.
  • Sprinkle with chopped chives.
  • Refrigerate pate overnight.
  • Stand at room temp 30 minutes before serving.
  • Serve with toast, crackers or crusty french bread.

CHICKEN LIVERS WITH BACON



Chicken Livers with Bacon image

Chicken liver make a nice appetizer or just something quick to eat for lunch. Hope this helps, enjoy!

Provided by Patricia Cirone Fisher

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 40m

Yield 2

Number Of Ingredients 5

1 pound fresh chicken livers
1 cup all-purpose flour
1 teaspoon garlic powder
salt and pepper to taste
4 slices bacon
Calories751.9 calories
Carbohydrate49.1 g
Cholesterol821.2 mg
Fat36.8 g
Fiber1.8 g
Protein51.6 g
SaturatedFat12 g
Sodium629.3 mg
Sugar0.5 g

Steps:

  • Rinse livers, pat dry and place in a resealable plastic bag. In a small bowl mix the flour, garlic powder, salt and pepper and add mixture to chicken livers. Seal bag and shake bag to coat. Set aside.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, leaving bacon fat in skillet, and set aside.
  • Cook coated chicken livers in bacon fat covered over medium high heat until almost done, about 17 to 20 minutes. Add bacon strips and cook together until chicken is cooked through and juices run clear.

BACON & CHICKEN LIVER PATE



Bacon & Chicken Liver Pate image

I have yet to try this recipe but it looked good and I wanted to keep it for later to use. I love chicken Liver Pate and bacon so this seemed perfect.

Provided by bfo4007

Categories     Spreads

Time 3h

Yield 12 serving(s)

Number Of Ingredients 11

125 g butter
250 g back bacon, derinded and chopped
4 cloves garlic, crushed
2 small onions, chopped
1 kg chicken liver, chopped
4 sprigs thyme
4 sprigs parsley
250 g button mushrooms, chopped
120 ml dry sherry
120 ml double cream
10 ml lemon juice

Steps:

  • Melt the butter in a large pan.
  • Add the bacon, garlic and onion and cook gently for 3 minutes.
  • Stir in the chicken livers and cook for 5 minutes.
  • Season liberally with salt and pepper.
  • Stir in the herbs and mushrooms.
  • Add the sherry and cook until the liquid has evaporated.
  • Cool, then work in an electric blender until smooth.
  • Stir in the cream and lemon juice.
  • Spoon into a greased ovenproof dish.
  • Cover with a lid and stand in a roasting pan, containing water to a depth of 2½cm.
  • Bake in a preheated cool oven 150°C, 300°F, Gas Mark 2 for 2 to 2½ hours until cooked through.
  • Allow to cool.
  • Cover and chill until required.

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