Chicken Liver Pate With Variations Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN LIVER PATE



Chicken Liver Pate image

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

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

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 PATE



Chicken Liver Pate image

Provided by Chuck Hughes

Categories     appetizer

Time 2h45m

Yield 4 cups (1 l)

Number Of Ingredients 8

4 large onions, thinly sliced
1/4 cup/60 ml olive oil, plus more if needed
Salt and freshly ground black pepper
1 1/2 pounds/675 g chicken livers, trimmed
2 small carrots, cooked
4 hard-boiled eggs
A pinch of nutmeg
Bread, toast or crackers, for serving

Steps:

  • In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain on paper towels, season with salt and pepper and set aside for garnish.
  • In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels.
  • In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired.
  • Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours.
  • Garnish with the crispy onions and grate the remaining 2 hard-boiled eggs right before serving. Serve with bread, toasts or crackers.

CHICKEN LIVER PATE WITH VARIATIONS



Chicken Liver Pate With Variations image

This is a basic guideline. You can use leftover chicken livers (even if breaded) or add some thighs to lighten. Can be augmented with sherry, bourbon or apricot brandy. Consider garlic, thyme, marjoram and or sage. A smidge of sugar can be nice too.

Provided by Ambervim

Categories     < 30 Mins

Time 20m

Yield 36 Oz

Number Of Ingredients 11

3 tablespoons butter
3/4 cup red onion, chopped
1 green apple, chopped
3 tablespoons butter
1 lb chicken liver, cut in halves
8 ounces cream cheese
2 -4 tablespoons heavy cream
10 tablespoons butter
1 teaspoon lemon juice
1 1/2 teaspoons salt
1/4 teaspoon pepper

Steps:

  • Clean the chicken livers carefully, cutting away any green or brown spots, then wash them quickly under cold running water and pat them dry with paper towels. Now cut them in half.
  • In a large heavy frying pan, melt the first 3 T butter. Add the onions and cook over moderate heat for 5 to 7 minutes, stirring occasionally, until the onions and soft and lightly colored.
  • Mix in the chopped apple and cook 3 or 4 minutes longer. When soft enough to mash with a spoon, transfer to the bowl of a food processor.
  • In the same pan, melt the second 3 T butter, this time over rather high heat. As the butter foam subsides, add the livers. Over high heat, turn them in the sputtering butter with a wooden spoon for about 3 or 4 minutes. When the livers are quite brown on the outside and still pink within.
  • Now add the livers and all their juices to the onion-apple mixture. Moisten with 2 T cream and process. Add more cream if necessary. Process until very smooth.
  • Cream the remaining 10 T of butter. When creamed, beat the cool liver paste, little by little into the butter. Stir in the teaspoon of lemon juice and the salt and pepper. Don't be sparing with the salt, since chilling deadens flavor, the pate will be surprisingly less salty than you thought.
  • Pack the pate into small terrines or any attravtive quart-size container. Smooth the top witha spatula and pour over it enough clarified butter to cover it completely. This will not only prevent the pate from changing color as it chills, but will make an almost airtight covering that lessens the possibility of spoilage. (If you do not use the clarified butter, cover the crocks with plastic wrap.) Refrigerate at least 3 hours.
  • May be frozen.

Nutrition Facts : Calories 88.7, Fat 8.2, SaturatedFat 4.8, Cholesterol 65.1, Sodium 171.7, Carbohydrate 1.4, Fiber 0.2, Sugar 0.9, Protein 2.6

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.

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

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



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.

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

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.

Nutrition Facts : Calories 48 g, Fat 3 g, Protein 3 g

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.

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

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

DIVINE CHICKEN LIVER PATE



Divine Chicken Liver Pate image

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

1 onion, chopped
185 g butter (I know it seems ALOT, but it does give the pate the perfect consistency)
185 g chicken livers, cleaned and chopped
mixed herbs (a good 'shaking')
1/2 apricot brandy
salt
fresh ground black pepper, to taste
melted butter
bay leaf

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.

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

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

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.

Nutrition Facts : Calories 119 calories, Fat 8g fat (2g saturated fat), Cholesterol 206mg cholesterol, Sodium 189mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

EASY CHICKEN LIVER PATE



Easy Chicken Liver Pate image

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

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

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

More about "chicken liver pate with variations recipes"

CHICKEN LIVER PâTé RECIPE - JACQUES PéPIN | FOOD & WINE
chicken-liver-pt-recipe-jacques-ppin-food-wine image
2013-12-07  · Directions. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and …
From foodandwine.com
5/5
Category Chicken
  • 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 the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
  • Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.
See details


CHICKEN LIVER PATE RECIPE | DISHES DELISH
chicken-liver-pate-recipe-dishes-delish image
2021-11-01  · Instructions. Heat a sauté pan on medium and add butter to melt. Add onions and sauté for 5 minutes. Add garlic and salt and sauté for another …
From dishesdelish.com
4.8/5 (17)
Total Time 22 mins
Category Spreads
Calories 44 per serving
See details


CHICKEN LIVER PATE - CAROLINE'S COOKING
chicken-liver-pate-carolines-cooking image
2020-12-03  · Peel and finely dice the shallot and garlic. Warm ½tbsp (6g) butter in a skillet/frying pan over a medium heat and add the shallot. Cook, stirring, …
From carolinescooking.com
Ratings 6
Calories 103 per serving
Category Appetizer/Starter
See details


CHICKEN LIVER PâTé (WITH CRANBERRIES) - SAVA'S KITCHEN
2021-11-12  · Using a cheese grater remove the outer layer of zest from half of the orange. Add cranberries, orange juice, and zest to the small saucepan. Bring to boil, cover, turn the heat on low and cook for about 6 minutes until the cranberries open up and become soft. 3. Mash the sauce with the fork. Use the sauce to top the chicken liver pâté.
From savaskitchen.com
See details


VELVET SMOOTH CHICKEN LIVER PATE - GOLD'N PLUMP
Add chicken livers; cook, stirring occasionally for 3 minutes. Add onion, apple, salt, thyme, and pepper. Cook and stir over medium heat about 5 minutes or until apple is soft. Stir in brandy and cream. Spoon mixture into food processor or blender. Process 2 to 3 minutes or until smooth. Remove container, cover and put in refrigerator for 1-1/2 ...
From goldnplump.com
See details


HOW TO MAKE CHICKEN LIVER PATE (VIDEO!) | WHOLESOME YUM
2016-05-18  · Cook for one minute, until fragrant. Add the chicken livers, sea salt, black pepper, thyme leaves, and water to the pan. Turn up the heat and bring to a simmer. Reduce heat to low and cover with a lid. Simmer for 4-8 minutes, stirring occasionally, until the livers are light brown on the outside and barely pink inside.
From wholesomeyum.com
See details


CHICKEN LIVER PATE - SWEET CARAMEL SUNDAY
2020-04-01  · Remove pan from the stove and set aside to cool. Use a small flat pan to toast sesame seeds and sunflower seeds. Rip stems from parsley and then use kitchen scissors to chop finely. Combine toasted seeds and parsley in a small bowl and use a spoon to stir Note 6. Spread pate on toast and use seed mix to garnish.
From sweetcaramelsunday.com
See details


EASY TO MAKE COUNTRY STYLE CHICKEN LIVER PATE
2013-08-26  · The pate freezes well, and this recipe makes two loaves, each enough to serve 8-10 for a party. Country Style Chicken Liver Pate . Print. Prep time. 5 mins. Cook time. 15 mins. Total time. 20 mins . Author: Cooking with Michele. Recipe type: Appetizer. Serves: 16-20. Ingredients. 1 pound thick cut bacon, diced; 1 small red onion, diced ; 4 garlic cloves, minced; …
From cookingwithmichele.com
See details


RUSSIAN CHICKEN LIVER PATE RECIPE - GALA IN THE KITCHEN
I just whipped remains of vegetables off. 4. Add the butter in small cubes, add sugar and saute under cover 5-7 minutes by the liver is done. Liver should not have any pink inside. 5. Add vegetables to the liver, add milk, salt, and pepper, thyme and …
From galainthekitchen.com
See details


PASTIS CHICKEN LIVER PâTé | RICARDO
Preparation. In a skillet over low heat, soften the shallots in 3 tablespoons of the butter, for about 10 minutes, without browning. Add the livers and cook for 1 minute, stirring. Add the pastis and cook until the livers are pink in the centre. Transfer to a blender and purée with the remaining butter and cream.
From ricardocuisine.com
See details


THE BEST EVER CHICKEN LIVER PATE - DRIZZLE AND DIP
2014-12-15  · 250 gm free-range chicken livers. 125 gm butter (and a bit extra to coat the top if desired). 1 large onion (white), chopped. 1 – 2 cloves garlic, crushed. 2 bay leaves. 20 – 40 ml brandy. freshly ground black or white pepper (I prefer …
From drizzleanddip.com
See details


CHICKEN LIVER PATE - APPETIZER RECIPES - GOOD HOUSEKEEPING
2008-08-20  · Directions. In 10-inch skillet, melt butter over medium-high heat. Add onion and cook, stirring frequently, until tender and golden, about 10 minutes. Stir in garlic and chicken livers and cook ...
From goodhousekeeping.com
See details


EASY CHICKEN LIVER PâTé | HEALTHY RECIPES BLOG
2021-03-12  · Turn the heat off. Use the spatula to transfer the skillet contents to the food processor. Add the heavy cream and 2 more tablespoons of olive oil to the food processor. Cover and process on high until the mixture is smooth, light and fluffy, 1-2 minutes, stopping once o scrape the sides and bottom with a spatula.
From healthyrecipesblogs.com
See details


CHICKEN LIVER PâTé - EASY, NO FRILLS RECIPE! - KITCHEN GIDGET
2020-11-03  · Instructions. Rinse the chicken livers and pat dry. In a large pan over medium heat, add the livers, half the chopped onion (1/4 of an onion) and the butter. Cook until the livers are no longer pink in the middle, about 10 minutes. Follow one of the directions below for either a smooth spread or one with texture.
From kitchengidget.com
See details


CHICKEN LIVER PATE - LOVE FRENCH FOOD DELIVERS DELICIOUS EATING
Leave to marinate for 2 hours. • Remove the bread from the milk and squeeze dry. • Now take all but 3 of the livers, and together with the bread, the ham and sausage meat, put through a fine mincer. • Mix thoroughly and gradually add the rest of …
From lovefrenchfood.com
See details


CHICKEN LIVER PATé | FOOD CHANNEL
2018-04-28  · Preparation. 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.
From foodchannel.com
See details


#1 BEST HOMEMADE CHICKEN LIVER PATE | SIMPLE. TASTY. GOOD.
Chicken liver pate: a super creamy homemade chicken liver pate with butter and flavorful juniper berries. 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. In the meantime pour the cream in a small saucepan.
From junedarville.com
See details


CHICKEN LIVER PATE - KARA FITZGERALD ND NATUROPATHIC DOCTOR
Instructions. Heat the oil/ghee in a large pot. Add the chicken livers, onion, garlic and sauté gently until cooked through, about 15-20 minutes. Add the cream and thyme and transfer everything to a food processor. Process until smooth and creamy, about 2-3 minutes. Add salt and pepper to taste, and process to combine well.
From drkarafitzgerald.com
See details


A RECIPE FOR HOMEMADE PâTé THAT'S A LOT EASIER THAN IT SEEMS
2017-05-15  · To get started creating your showstopper, take a hefty knob of butter (2-4 tablespoons) and let it melt in a large skillet. As the butter melts, begin to season it: let a few sprinkles of rosemary ...
From bonappetit.com
See details


EASY CHICKEN LIVER PâTé (KETO, PALEO, WHOLE 30)
2021-04-11  · Transfer cooked chicken liver into the blender. Pour 1 cup of liquid ghee into the blender, then puree the chicken liver. Season with salt and pepper to taste, and then blend a little more until the mixture is smooth and the salt and pepper are evenly distributed. Pour the liver mixture into containers. Flatten the surface of the pâté.
From yangsnourishingkitchen.com
See details


CHICKEN LIVER PATE | BETTER HOMES & GARDENS - BHG.COM
In a food processor or blender combine crumbled bacon, chicken liver mixture, wine, salt, pepper, and nutmeg. Cover and process or blend until combined (mixture will be soft). Line a 1-cup mold or bowl with plastic wrap; spoon in liver mixture. (Or spoon liver mixture directly into a crock or ramekin or several small ramekins.) Cover and chill ...
From bhg.com
See details


CHICKEN LIVER PATE – BALANCED BITES WHOLESOME FOODS
Transfer the mixture into a food processor and blend to a smooth paste along with the rest of the butter 1Tbsp at a time until it reaches a smooth, creamy consistency – you don't want it to be crumbly. Add salt to taste. Put pate in a shallow dish to refrigerate before serving.
From balancedbites.com
See details


10 BEST CHICKEN LIVER PATE NO ALCOHOL RECIPES - YUMMLY
Chicken Liver Pate With Variations Food.com chicken liver, butter, butter, green apple, butter, salt, cream cheese and 4 more Simple, Delicious Chopped Chicken Liver Pate Food.com
From yummly.com
See details


CHICKEN LIVER PATE - COOKING CIRCLE
Heat a frying pan over a medium heat, melt butter, add onions, sprinkle over thyme. Fry for several minutes until the onion is soft. Stir in more butter and add chicken livers and cook for approximately 2-3 minutes each side. Stir in brandy, cream, season to …
From cookingcircle.com
See details


HOMEMADE CHICKEN LIVER PATE A SPECIAL FAMILY TREAT - THAT RECIPE
2020-07-12  · Preheat oven to 350°. Food processor - Quickly pulse liver until crumbly, remove. Pulse garlic cloves until minces. Add onions and pulse until chopped. Add remaining ingredients and process until combined. Or pre chop/ grind livers, garlic and onions. Mix all ingredients together by hand. Put in 2 loaf pans. Cover with foil.
From thatrecipe.com
See details


DR. AXE | HEALTH AND FITNESS NEWS, RECIPES, NATURAL REMEDIES
Dr. Axe | Health and Fitness News, Recipes, Natural Remedies
From draxe.com
See details


CHICKEN LIVER PATE - CHICKEN LIVER RECIPES
2008-09-03  · Directions. 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 the heat to low and cook ...
From delish.com
See details


CHICKEN LIVER PâTé RECIPE FROM LEITHS HOW TO COOK BY LEITHS …
Melt half the butter in a frying pan, add the onion and sweat until very soft and translucent. Peel and crush the garlic, add to the sweated onion and cook for 1 minute. Transfer the onion and garlic to a plate using a slotted spoon, leaving the butter in the frying pan. Reheat the frying pan over a low to medium heat.
From cooked.com.au
See details


CHICKEN LIVER PATE | RECIPES.NET - YOUTUBE
This easy chicken liver pate is an inexpensive yet delicious spread for your breads and crackers. Chicken liver is a good source of vitamin A, iron, and prot...
From youtube.com
See details


CHICKEN LIVER PâTé RECIPE (GREAT FOR VIETNAMESE BáNH Mì …
2020-09-19  · Add the butter and stir until it melts. Add the chicken livers and ground pork in the saucepan and simmer for 2 minutes. Then, mix in the other ingredients into the saucepan and cook for about 7 minutes or until the liver’s temperature measures to about 160 °F and it feels firmer to the touch.
From hungryhuy.com
See details


THE BEST CHICKEN LIVER PARFAIT / PâTé EVER
2014-01-07  · Step 7. How to "Clarify" butter - Preheat your over to 110º C and place your butter in an overproof pan. This will allow the butter to slowly melt & separate. Usually takes about 5-10 minutes, then simply pass through a sieve and discard the contents of the sieve! Recipe Type: Chicken, Only 4 Things, Starters, Tapas Tags: Chicken Liver Parfait ...
From jamesmcconnell.me
See details


CHICKEN PATE - COOK BY COLOR NUTRITION
2021-11-05  · Assemble: Remove the bay leaf and add the mixture to a food processor. Pulse with one tablespoon of remaining butter at a time until the pate is smooth and creamy in texture. Add pate to a serving dish, cover, and refrigerate until cooled and …
From cookbycolornutrition.com
See details


JEWISH-STYLE CHICKEN LIVER PâTé RECIPE - THE SPRUCE EATS
2021-12-20  · Blend until smooth. Add hard-boiled eggs, cooked chicken livers, black pepper, and nutmeg. Process until smooth. Taste and adjust seasoning, keeping in mind that flavor will increase during refrigeration. Scrape chicken liver mixture into …
From thespruceeats.com
See details


CHICKEN LIVER PATE – CHARLIE CARRINGTON – DANI VALENT
1. Place livers, ginger, garlic, sugar, salt and eggs in mixing bowl. Cook 8 min/90°C (195°F)/speed 6. 2. Once the mixture starts to split and thicken (you’ll hear the sound change to more of a chopping sound) stop it from mixing. This may happen before the time has elapsed. Add the butter and blend 1 min/speed 10. 3.
From danivalent.com
See details


CHUNKY CHICKEN LIVER PâTé RECIPE - SASCHA LYON | FOOD & WINE
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.
From foodandwine.com
See details


CHICKEN-LIVER PâTé – TAYLOR TASTES
8 T unsalted butter cut into cubes; 2 medium shallots peeled and finely chopped 1 pint fresh chicken livers approx. 1 lb. 1 T fresh thyme leaves chopped
From taylortastes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to make chicken liver pate?
The first step in how to make chicken liver pate is prepping the chicken liver. Once that’s ready to go, melt your butter, add in your aromatics, and cook until fragrant. Add the chicken livers to the pan and spice along with the water, and cook.
How do you cook chicken livers in a pan?
Melt the butter in the pan and saute the onion for about 5 minutes until turning soft. Add the chicken livers, garlic and bay leaves and cook over moderate heat, stirring until the chicken livers are just done – about 4 – 8 minutes. Season with salt and pepper. Add the brandy just before finishing off and allow this to cook for a couple of minutes.
How do you make chicken livers with garlic and thyme?
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.
What is the best Marmalade for chicken liver pate?
The marmalade is a very good quality store-bought Seville marmalade which has nice bitterness. I use free0range chicken livers here. This is areally easy and delicious chicken liver pate recipe that will instantly become your favourite too. Melt the butter in the pan and saute the onion for about 5 minutes until turning soft.

Related Search