Chicken Liver Pate Recipes

CHICKEN LIVER PATE



Chicken Liver Pate image

This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.

Recipe From allrecipes.com

Provided by MISS AMY

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 35m

Yield 8

Number Of Ingredients: 8

1 tablespoon butter
1 clove garlic, peeled and chopped
1 tablespoon chopped onion
¼ pound chicken livers, trimmed and chopped
2 tablespoons dry sherry
⅓ (8 ounce) package cream cheese, softened
hot sauce to taste
salt and pepper to taste
Calories66.1 calories
Carbohydrate1.1 g
Cholesterol62.9 mg
Fat5.4 g
Protein3.2 g
SaturatedFat3.2 g
Sodium70.2 mg
Sugar0.1 g

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.


CHICKEN LIVER PâTé



Chicken liver pâté image

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.

Recipe From bbcgoodfood.com

Provided by James Martin

Categories     Starter

Time 25m

Number Of Ingredients: 9

375g unsalted butter
400g chicken livers, trimmed
2 large garlic cloves, 1 crushed, 1 finely sliced
3 thyme sprigs, leaves only
3 tbsp madeira
4 slices brioche
1 Bramley apple, cored and diced
onion chutney, to serve
cornichons, to serve
Calories539 calories
Fat43 grams fat
SaturatedFat25 grams saturated fat
Carbohydrate16 grams carbohydrates
Sugar4 grams sugar
Fiber1 grams fiber
Protein20 grams protein
Sodium0.5 milligram of sodium

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.


COLLEEN'S CHICKEN LIVER PATE



Colleen's Chicken Liver Pate image

If you love pate, you will love this creamy chicken liver recipe that has a bit of a kick! Serve on toasted baguettes or sturdy crackers.

Recipe From allrecipes.com

Provided by Colleen Renzullo

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 8h41m

Yield 6

Number Of Ingredients: 12

1 pound chicken livers, trimmed
1 cup milk
8 tablespoons cold unsalted butter, divided
1 small yellow onion, chopped
1 tablespoon whole black peppercorns, divided
2 cloves garlic, smashed
1 teaspoon red pepper flakes
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme
2 bay leaves
salt and ground black pepper to taste
2 teaspoons Scotch whiskey
Calories253 calories
Carbohydrate5 g
Cholesterol317 mg
Fat19.5 g
Fiber0.6 g
Protein13.7 g
SaturatedFat11.3 g
Sodium83.3 mg
Sugar2.8 g

Steps:

  • Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
  • Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
  • Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.
  • Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
  • Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.


JO'S CHICKEN LIVER PATE



Jo's Chicken Liver Pate image

I love pate so I decided to make some at home. Living in a small town, goose or duck liver is not available. I worked on making a recipe with readily available ingredients, but does not taste like it. Serve with sliced French baguettes, capers, whipped cream cheese, thinly sliced green onions, and black whitefish caviar.

Recipe From allrecipes.com

Provided by aeyla64

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 6h30m

Yield 12

Number Of Ingredients: 12

1 pound chicken livers, rinsed and trimmed
1 cup milk
½ cup unsalted butter
2 large onions, thinly sliced
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 bay leaves
½ cup dry white wine
2 tablespoons drained capers
1 teaspoon salt
1 teaspoon ground black pepper
Calories138.7 calories
Carbohydrate4.2 g
Cholesterol158.5 mg
Fat9.7 g
Fiber0.6 g
Protein7.1 g
SaturatedFat5.6 g
Sodium265.8 mg
Sugar2.1 g

Steps:

  • Stir together the chicken livers and milk in a bowl. Set aside to soak for 2 hours, then drain and discard the milk.
  • Melt the butter in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onions have softened and turned translucent, about 10 minutes. Stir in the rosemary, thyme, bay leaves, and drained chicken livers. Cook and stir until the livers have firmed on the outside but are still pink on the inside, about 5 minutes. Transfer the chicken livers to a bowl, and pour the wine into the skillet. Simmer until the wine has reduced to 1/4 of its original volume, then return the livers to the skillet, and continue cooking until no longer pink in the center, about 5 minutes more.
  • Remove and discard the bay leaves. Scrape the livers into a blender or food processor, and add the capers, salt, and pepper. Puree until smooth, then scrape the mixture into a serving dish. Cover with plastic wrap, and refrigerate at least 4 hours until cold.


EASY CHICKEN LIVER PATE



Easy Chicken Liver Pate image

Yum! Keeps up to 2 months frozen.

Recipe From allrecipes.com

Provided by Patricia Travisano

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 4h5m

Yield 16

Number Of Ingredients: 10

1 cup butter, divided
1 onion, quartered
1 tart apple - peeled, cored, and quartered
1 pound chicken livers, rinsed and trimmed
¼ cup brandy
2 tablespoons heavy whipping cream
1 teaspoon lemon juice
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 tablespoon butter, melted
Calories165.4 calories
Carbohydrate2.7 g
Cholesterol137.4 mg
Fat14.1 g
Fiber0.4 g
Protein4.8 g
SaturatedFat8.6 g
Sodium320.1 mg
Sugar1.5 g

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.


CHICKEN-LIVER PâTé



Chicken-Liver Pâté image

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.

Recipe From cooking.nytimes.com

Provided by Sam Sifton

Categories     dinner, dips and spreads, appetizer, main course

Time 20m

Yield 6 to 8 servings

Number Of Ingredients: 7

8 tablespoons unsalted butter, cut into cubes
2 medium shallots, peeled and finely chopped
1 pint fresh chicken livers, approximately 1 pound, trimmed
1 tablespoon fresh thyme leaves, chopped
1/3 cup Madeira or port
3 tablespoons heavy cream, plus more as needed
Kosher salt to taste
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Calories207
UnsaturatedFat6 grams
Carbohydrate4 grams
Fat16 grams
Fiber1 gram
Protein10 grams
SaturatedFat9 grams
Sodium225 milligrams
Sugar2 grams
TransFat1 gram

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.


CHICKEN LIVER PATE WITH CURRANTS



Chicken Liver Pate with Currants image

This has a tiny hint of something special that nobody seems to be able to identify, along with currents this is a unique pate.

Recipe From allrecipes.com

Provided by Cheri

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 4h26m

Yield 32

Number Of Ingredients: 10

½ cup dried currants
2 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
1 cup butter, divided
1 onion, finely chopped
2 cloves garlic, minced
2 pounds chicken livers, trimmed
½ cup heavy whipping cream
1 teaspoon dried thyme
½ teaspoon ground allspice
salt and ground black pepper to taste
Calories105.7 calories
Carbohydrate2.8 g
Cholesterol122.9 mg
Fat8.3 g
Fiber0.3 g
Protein4.7 g
SaturatedFat4.9 g
Sodium61.4 mg
Sugar2 g

Steps:

  • Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.
  • Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes.
  • Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.
  • Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.


CHICKEN LIVER PâTé



Chicken Liver Pâté image

Recipe From epicurious.com

Categories     Milk/Cream     Food Processor     Onion     Cocktail Party     Quick & Easy     Meat     Cognac/Armagnac     Fall     Gourmet

Yield Serves 2 as an hors d'oeuvre

Number Of Ingredients: 9

1 small onion
1/2 pound chicken livers
1/3 cup chicken broth
1/4 teaspoon ground allspice
3 tablespoons unsalted butter, softened
1/2 teaspoon Cognac, or to taste
1/2 teaspoon salt
3 tablespoons well-chilled heavy cream
Accompaniment: crackers or toasts

Steps:

  • Thinly slice onion. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, Cognac, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
  • In a small bowl whisk cream until it holds stiff peaks and fold in pâté. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
  • Serve pâté with crackers or toasts.


CHICKEN LIVER PATE



Chicken Liver Pate image

Reader Maya Parada in Brooklyn, New York, shares her secret for adding sweetness to this pate: grated carrot. Serve as an appetizer, or spread on crackers or sandwiches for rich flavor.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Yield Makes 2 1/2 cups

Number Of Ingredients: 9

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced medium
1 large carrot, grated on the large holes of a box grater
1 teaspoon fresh thyme, leaves
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 pound chicken livers, rinsed and trimmed
Toasts or crackers, for serving
Calories48 g
Fat3 g
Protein3 g

Steps:

  • In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
  • Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.


CHICKEN LIVER PATE



Chicken Liver Pate image

My family loves this spread with cracker. But I've also put it to use as a sandwich filling with lettuce and tomato. -Roberta Wolff, Waltham, Massachusetts

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 12 servings.

Number Of Ingredients: 9

1 pound chicken livers
1 small onion, chopped
1/3 cup rendered chicken fat or canola oil
1/2 pound fresh mushrooms, quartered
2 hard-boiled large eggs, quartered
1 to 2 tablespoons sherry or chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
Melba rounds or assorted crackers
Calories 119 calories
Fat8g fat (2g saturated fat)
Cholesterol206mg cholesterol
Sodium189mg sodium
Carbohydrate3g carbohydrate (1g sugars
Fiber0 fiber)
Protein8g protein.

Steps:

  • In a large skillet, saute chicken livers and onion in chicken fat for 10 minutes or until livers are no longer pink. Transfer to a food processor; cover and process until chicken livers are coarsely chopped. , Add the mushrooms, eggs, 1 tablespoon sherry, salt and pepper. Cover and process until smooth, adding more sherry or broth if needed for pate to reach desired consistency. , Transfer to a bowl. Cover and refrigerate for at least 3 hours. Serve with melba rounds or assorted crackers.


BOURBON CHICKEN LIVER PâTé



Bourbon Chicken Liver Pâté image

Recipe From epicurious.com

Categories     Bourbon     Food Processor     Herb     Sauté     Cocktail Party     Quick & Easy     Kentucky Derby     Meat     Chill     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients: 15

1 1/2 sticks (3/4 cup) unsalted butter
1 cup finely chopped onion
1 large garlic clove, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
1 teaspoon minced fresh marjoram or 1/4 teaspoon dried
1 teaspoon minced fresh sage or 1/4 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground allspice
1 pound chicken livers, trimmed
2 tablespoons bourbon
Accompaniment: crackers or toasted baguette slices
Garnish: a fresh thyme, marjoram, or sage sprig
Special Equipment
a 2 1/2-cup crock or terrine or several small ramekins

Steps:

  • Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top.
  • Melt remaining 1/2 stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.
  • Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.




More recipes about chicken liver pate recipes

Chicken Liver Pâté Recipe - Jacques Pépin | Food & Wine

Recipe From : foodandwine.com
2013-12-07  · In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce … ...
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Category: Meat & Poultry Recipes, Chicken Recipes
Servings: 6-8
Total Time: 35 mins
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Quick and Easy Chicken Liver Pate Recipe - Dr. Axe

Recipe From : draxe.com
2018-01-04  · In a saucepan over medium heat, combine 3 tablespoons butter, garlic, shallots, rosemary, thyme, salt and pepper, sautéing for about 5 minutes. Add chicken livers and cook until pink disappears (about 15 minutes). Add all ingredients to a food processor and blend until smooth. Spread liver pate … ...
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Try This Chicken Liver and Mushroom Pate [Recipe] | UMM

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2021-06-22  · Directions. Melt 3 tbsp (half) of butter in a large skillet. Saute onion for 3 minutes until soft. Add mushrooms and tarragon and cook for another 7 minutes until the mushroom releases juice. ... Show details


Chicken Liver Pâté Recipe (Great for Vietnamese Bánh Mì ...

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2020-09-20  · In a large saucepan over medium heat, add the vegetable oil and saute the onions for about two minutes or until fragrant, then add the garlic and saute for … ...
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  1. Prep liver by cleaning the livers under running water to remove any random debris and using a knife to cut out fatty pieces or dark brown spots.
  2. Prep liver by cleaning the livers under running water to remove any random debris and using a knife to cut out fatty pieces or dark brown spots.
  3. Put the livers into a glass container, pour milk until it covers all of the livers, and cover with a lid. Marinade the livers in milk overnight in the fridge.
  4. The day after, remove the livers from the fridge, transfer them into a strainer to remove the excess milk, and rest on the counter to get to room temperature (about 20 minutes before cooking).
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Easy Chicken Liver Pâté Recipe | Leite's Culinaria

Recipe From : leitesculinaria.com
2018-12-27  · In large skillet over medium–high heat, heat 1 tablespoon oil. Fry the chicken livers, turning the livers occasionally and lowering the heat as necessary, until … ...
5/5
Total Time: 30 mins
Category: Appetizer
  1. In large skillet over medium–high heat, heat 1 tablespoon oil. Fry the chicken livers, turning the livers occasionally and lowering the heat as necessary, until browned on the outside and still pink on the inside, 3 to 5 minutes per side, depending on the size. Be careful not to overcook the livers or your pâté will be grainy. Go ahead and slice into a liver to check for doneness.
  2. In large skillet over medium–high heat, heat 1 tablespoon oil. Fry the chicken livers, turning the livers occasionally and lowering the heat as necessary, until browned on the outside and still pink on the inside, 3 to 5 minutes per side, depending on the size. Be careful not to overcook the livers or your pâté will be grainy. Go ahead and slice into a liver to check for doneness.
  3. Transfer the cooked livers to the bowl of a food processor and return the skillet to the stove over medium-low heat and add the remaining 2 teaspoons oil along with the shallots. Cook until the shallots have softened, about 3 minutes. Add the thyme to the skillet and then carefully pour the brandy into the skillet. (Use caution and stand back as you slowly and carefully add the brandy to the pan. The alcohol may ignite and flare up but will die down.) Continue to cook until the alcohol has reduced by half, about 3 minutes. Scrape the contents of the skillet into the food processor along with the chicken livers, add 10 tablespoons softened butter to the food processor, season with a little salt and pepper, and give it all a good whiz until it’s smooth. This could take up to 3 minutes. Taste the pâté and, if desired, add more brandy, thyme, salt, or pepper.
  4. To give the finished pâté a velvety texture, use a spatula to push the mixture through a very fine sieve or, for a more rustic texture, omit this step. Transfer the pâté to a ceramic or glass bowl. If you prefer to devour the pâté straight away spread it thickly on a piece of crusty bread, such as sliced baguette. If you prefer to use it within 24 hours, cover and refrigerate it for later. If you want to enjoy the pâté up to 1 week later, slowly melt 1 stick unsalted butter in a small saucepan until the golden liquid and the white milk solids separate from the liquid. Pour the golden clarified butter onto the pâté, leaving the milk solids in the pan. The pâté must be totally covered by the butter so that it’s airtight. Cover and refrigerate for up to 1 week.
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Easy And Tasty Chicken Liver Pate Recipe With Sweet Red ...

Recipe From : aworldofhavingtime.com
Step 1: Preheat the olive oil in a pan on medium heat and saute the onions till golden and translucid. Step 2. Add the garlic and after 30 seconds, add the liver. Leave on medium heat for 10 minutes without a lid. ... Show details


Chicken Liver Paté - SugarLoveSpices

Recipe From : sugarlovespices.com
2020-03-22  · Place a large sauté pan on low to medium heat and melt half the butter until bubbles form. Add the shallots and onion and sauté till soft. Be careful not to get them crisp or browned or this will produce a bitter flavor. Time to add the livers, thyme, and Sherry. ...
Cuisine: French
Category: Appetizer
Servings: 8-10
Total Time: 15 mins
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Chunky Chicken Liver Pâté Recipe - Sascha Lyon | Food & Wine

Recipe From : foodandwine.com
Add the shallots to the skillet and cook over high heat until softened, about 1 minute. Add the port and cook, scraping up any browned bits, until reduced to a thick syrup, about 2 minutes. ...
  1. In a skillet, heat the oil until shimmering. Season the chicken livers with salt and pepper, add them to the skillet and cook over high heat, turning once, until crisp and browned but still slightly pink in the center, about 5 minutes. Using a slotted spoon, transfer the livers to a plate.
  2. In a skillet, heat the oil until shimmering. Season the chicken livers with salt and pepper, add them to the skillet and cook over high heat, turning once, until crisp and browned but still slightly pink in the center, about 5 minutes. Using a slotted spoon, transfer the livers to a plate.
  3. Add the shallots to the skillet and cook over high heat until softened, about 1 minute. Add the port and cook, scraping up any browned bits, until reduced to a thick syrup, about 2 minutes. Add the cream and boil until thickened, about 2 minutes. Return the livers to the skillet and toss to coat with the cream. Transfer to a bowl and coarsely chop the livers with a fork. Add the chives and season with salt and pepper. Refrigerate until slightly chilled before serving on toasts.
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Chicken Liver Pâté Recipe - Diana Sturgis | Food & Wine

Recipe From : foodandwine.com
2013-12-07  · Melt 1 tablespoon of the butter in the bacon fat over moderately high heat. When the butter stops foaming, add one-third of the chicken livers to the pan and season with salt and pepper. Cook... ...
Servings: 4
Category: Meat & Poultry Recipes, Chicken Recipes
  1. In a medium bowl, soak the chicken livers in the milk for 30 minutes to remove any bitterness; drain and pat dry.
  2. In a medium bowl, soak the chicken livers in the milk for 30 minutes to remove any bitterness; drain and pat dry.
  3. In a large heavy skillet, cook the bacon over moderate heat until totally crisp, about 8 minutes. Remove the bacon and drain on paper towels. Discard all but 1 tablespoon of the fat.
  4. Melt 1 tablespoon of the butter in the bacon fat over moderately high heat. When the butter stops foaming, add one-third of the chicken livers to the pan and season with salt and pepper. Cook without stirring until browned, about 2 minutes per side. The livers should be pink inside but not bloody. Transfer them to a plate. Repeat with the 2 remaining batches of livers, using 1/2 tablespoon butter for each batch.
  5. Melt 1 tablespoon of the butter in the skillet. Add the shallot and garlic and cook, stirring, until slightly softened, about 2 minutes. Add the Cognac, parsley and thyme and boil for 1 minute.
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Chicken Liver Pate Recipes

Recipe From : tfrecipes.com
Recipe From allrecipes.com. Provided by aeyla64. Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes. Time 6h30m. Yield 12. Number Of Ingredients: 12. Steps: Stir together the chicken livers and milk in a bowl. Set aside to soak for 2 hours, then drain and discard the milk. ... Show details


Recipe: Chicken liver pate | Stuff.co.nz

Recipe From : stuff.co.nz
2020-10-31  · A good, old-school chicken liver pate recipe is indispensable, and this is the recipe I’ve always used for this ubiquitous classic. Yes, there looks to be an inordinate amount of butter in this ... ...
Estimated Reading Time: 4 mins
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Chicken Liver Pate Recipe | Especially Luscious | Dishes ...

Recipe From : dishesdelish.com
2018-12-24  · Add chicken livers and sauté for 6 minutes. Add cognac and thyme and sauté for 8 minutes, allowing cognac to evaporate somewhat. Livers should be browned on the outside and slightly pink on the inside. Put all the ingredients from your skillet into a food processor and process on high until liver … ...
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Total Time: 22 mins
Category: Spreads
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#1 Best Homemade Chicken Liver Pate | Simple. Tasty. Good.

Recipe From : junedarville.com
Find other chicken liver pate recipes below my recipe by other food bloggers! Pate or Parfait? By the way: do you know the difference between chicken liver pate and chicken liver parfait? Learn all about it below as well! Are you looking for a skinnier chicken liver pate recipe? Then you might want to check out the second recipe here on this page: chicken liver pate made with oven baked livers ... ...
Estimated Reading Time: 7 mins
  1. 1. Clean the livers. Trim and remove any fat and sinew. Then let the cleaned livers soak in a large bowl filled with cold water for at least 30 minutes.
  2. 1. Clean the livers. Trim and remove any fat and sinew. Then let the cleaned livers soak in a large bowl filled with cold water for at least 30 minutes.
  3. 2. In the meantime pour the cream in a small saucepan. Also add the rosemary and a tablespoon of butter. Season with some pepper and salt.
  4. 3. Bring the cream to a gentle boil, then simmer for 5 minutes until the butter has melted and turn the heat off again. Let the butter, cream and rosemary infuse while cooling down. Add another tablespoon of butter to a large pan and add the chopped garlic and shallot. Stir fry for 2 minutes. Then add the soaked and drained chicken livers.
  5. 4. Bake the livers for 5 minutes until cooked through. Stir regularly. Take the pan off the heat and let the livers cool down. Then transfer them to a clean blender.
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Chicken Liver Pate | Lunch Recipes | GoodtoKnow

Recipe From : goodto.com
2019-08-02  · Method Heat the butter in a frying pan until just melted, add the shallots and garlic and fry gently for 5-6 mins until softened but not brown. Add the chicken livers to the pan and cook over a medium heat for 5 mins. Stir in the sherry and double cream and simmer for a further 1-2 mins until the chicken livers are no longer pink. ... Show details


10 Best Chicken Liver Pate with Bacon Recipes | Yummly

Recipe From : yummly.com
The Best Chicken Liver Pate With Bacon Recipes on Yummly | Chicken Liver Pate With Bacon, Cream And Brandy, Chicken Liver Pate With Onion Marmalade, Easy Chicken Liver Pate ... Show details


Chicken Liver Mousse With Truffles Recipe

Recipe From : tfrecipes.com
Place the chicken livers and milk in a medium bowl, cover, and refrigerate for at least 2 hours. Drain the livers and discard the milk. Melt 4 tablespoons of the butter in a medium (10-inch) skillet over medium heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken livers and thyme ... ... Show details


Jewish-Style Chicken Liver Pate Recipe - The Spruce Eats

Recipe From : thespruceeats.com
Process until smooth. Taste and adjust seasoning, keeping in mind that flavor will increase during refrigeration. The Spruce. Scrape chicken liver mixture into plastic wrap-lined decorative mold or bowl. The Spruce. Cover with another layer of plastic wrap, pressing wrap to touch the top of the pate. Refrigerate at least 12 hours or overnight. ... Show details


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