Chicken Liver Pate With Variations Recipes

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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 PâTé



Chicken Liver Pâté image

Here's an easy chicken liver pâté recipe with shallots, garlic, brandy, capers and thyme, blended smooth to spread on bread or crackers. A hit at parties!

Provided by Elise Bauer

Categories     Appetizer     Snack     Chicken Liver     Liver     Pate

Time 30m

Yield 16

Number Of Ingredients 10

6 Tbsp unsalted butter, divided
1/3 cup minced shallot
1 pound chicken livers
Salt
1 clove garlic, minced
2 Tbsp capers
1 teaspoon dried thyme
1 teaspoon anchovy paste (optional)
1/4 cup brandy
1/4 cup cream

Steps:

  • Brown the butter: Heat 2 tablespoons of the butter in a large sauté pan on medium heat and let the butter brown, about 3 to 5 minutes. Do not let it burn.
  • Add the capers, thyme, garlic, and anchovy paste: Once the livers have browned, add the capers, thyme, garlic, and anchovy paste if using, and sauté another minute.
  • Purée in a food processor: Put the mixture into a food processor or blender and pulse a few times to combine. Add the remaining butter and the cream and purée. The mixture will look a little loose, but it will firm up in the fridge.

Nutrition Facts : Calories 108 kcal, Carbohydrate 1 g, Cholesterol 175 mg, Fiber 0 g, Protein 7 g, SaturatedFat 4 g, Sodium 85 mg, Sugar 0 g, Fat 8 g, ServingSize Serves 16 as an appetizer, UnsaturatedFat 0 g

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 WITH RED ONION JAM



Chicken Liver Pâté with Red Onion Jam image

Provided by Valerie Bertinelli

Categories     appetizer

Time 3h45m

Yield 8 servings

Number Of Ingredients 18

1 stick (8 tablespoons) plus 1 tablespoon unsalted butter, softened
1/2 yellow onion, thinly sliced
1 clove garlic, chopped
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
Kosher salt
8 ounces chicken livers, trimmed
1/4 cup heavy cream
1 tablespoon brandy
1 tablespoon olive oil
1 medium red onion, thinly sliced
1 teaspoon fresh thyme leaves
Kosher salt
1/2 cup dry red wine
3 tablespoons red wine vinegar
3 tablespoons sugar
Toasted baguette slices, for serving

Steps:

  • For the chicken liver pâté: Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the yellow onions and garlic and cook until softened, 5 minutes. Stir in the coriander, pepper, allspice and some salt.
  • Increase the heat to medium high and add the chicken livers. Cook, stirring occasionally, until golden brown on the outside but still pink inside, about 3 minutes. Add the heavy cream. Transfer the mixture to a food processor and puree until smooth.
  • With the motor running, add the remaining 7 tablespoons butter in three batches and process until fully incorporated. Add the brandy and pulse to incorporate. Season with salt.
  • Transfer the pâté to a bowl, cover, and refrigerate until firm, at least 3 hours and up to overnight.
  • For the red onion jam: Heat the olive oil in a medium skillet over medium heat. Add the red onions, thyme and 1/4 teaspoon salt. Cook, stirring occasionally, until softened, about 8 minutes.
  • Add the wine and simmer, stirring occasionally, until most of the wine has evaporated, about 10 minutes. Add the vinegar and sugar and cook, stirring often, until the onions are very tender and the liquid is syrupy, 3 to 4 more minutes.
  • Cool the jam to room temperature, and then refrigerate until ready to serve. Serve warm or room temperature
  • To serve, spread baguette slices with pâté and top with red onion jam.

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

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.

QUICK AND EASY CHICKEN LIVER PATE



Quick and Easy Chicken Liver Pate image

A very easy pate that's big on taste as opposed to those that boil the livers. Great on crackers and especially in Beef Wellington!

Provided by Axe1678

Categories     Spreads

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 6

1 lb chicken liver
1/4 cup butter
1 onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 hard-boiled egg (optional)

Steps:

  • Melt butter in heavy sillet over medium heat.
  • Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool.
  • Save pan drippings.
  • In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper.
  • Blend well for about 20 seconds.
  • Optional: Blend in the hard boiled egg for a richer pate.
  • Enjoy!

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

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