CHICKEN-LIVER PâTé
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
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
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
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
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 PâTé WITH RED ONION JAM
Provided by Valerie Bertinelli
Categories appetizer
Time 3h45m
Yield 8 servings
Number Of Ingredients 18
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: TERRINE DE FOIES DE VOLAILLE
Steps:
- In a bowl, soak the livers in the milk for 2 hours. Drain well.
- In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
- Remove from the heat and let cool slightly. Discard the bay leaves.
- In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
- Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
- To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.
QUICK AND EASY CHICKEN LIVER PATE
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
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
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'
Make and share this Chicken Liver Pate' recipe from Food.com.
Provided by papergoddess
Categories Spreads
Time 20m
Yield 1 log
Number Of Ingredients 10
Steps:
- Cook chicken livers in boiling water for about 7-10 minutes; drain well.
- Blend chicken livers with all other ingredients EXCEPT PARSLEY with hand mixer.
- Chill until firm; shape into a log and roll in parsley if desired.
- Keep refrigerated until served.
CHICKEN LIVER PATE
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
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
More about "chicken liver pâté recipes"
CHICKEN LIVER PâTé RECIPE - JACQUES PéPIN | FOOD & WINE
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.
7 CHICKEN LIVER PâTé RECIPES THAT'LL IMPRESS YOUR GUESTS
From allrecipes.com
RECIPE - CHICKEN LIVER PâTé
From lcbo.com
CHICKEN LIVER PATE - SWEET CARAMEL SUNDAY
From sweetcaramelsunday.com
EASY CHICKEN LIVER PâTé (KETO, PALEO, WHOLE 30)
From yangsnourishingkitchen.com
RECIPE THIS | SOUP MAKER CHICKEN LIVER PATE
From recipethis.com
EASY CHICKEN LIVER PâTé RECIPE - 2022 - MASTERCLASS
From masterclass.com
EASY CHICKEN LIVER PâTé RECIPE - BBC FOOD
From bbc.co.uk
QUICK AND EASY CHICKEN LIVER PATE RECIPE - DR. AXE
From draxe.com
HOMEMADE CHICKEN LIVER PATé – REALLY QUICK & TASTY RECIPE
From wurstcircle.com
TUSCAN-STYLE CHICKEN LIVER PâTé - LA CUCINA ITALIANA
From lacucinaitaliana.com
CHICKEN LIVER PATE RECIPE | DISHES DELISH
From dishesdelish.com
CHICKEN LIVER PâTé RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN LIVER PATE | CANADIAN LIVING
From canadianliving.com
A RECIPE FOR HOMEMADE PâTé THAT'S A LOT EASIER THAN IT …
From bonappetit.com
CHICKEN LIVER PâTé USES - 10 DIFFERENT WAYS! - THE …
From blog.thebailiwickacademy.com
CHICKEN LIVER PATE RECIPE : SBS FOOD
From sbs.com.au
CHICKEN LIVER PATE RECIPE - RECIPES.NET
From recipes.net
EASY CHICKEN LIVER PâTé RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BEST CHICKEN LIVER PATE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
JEWISH-STYLE CHICKEN LIVER PâTé RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN LIVER PATE RECIPES GORDON RAMSAY RECIPES
From stevehacks.com
EASY CHICKEN LIVER PATé RECIPE - TWO LAZY GOURMETS
From allwaysdelicious.com
JAMIE OLIVERS OLD-SCHOOL CHICKEN LIVER PARFAIT - ROWENA G'S RECIPES
From rowenagsrecipes.com
EASY CHICKEN LIVER PâTé | HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CHICKEN LIVER PâTé CROSTINI | RICARDO
From ricardocuisine.com
CHICKEN LIVERS WITH PEPPERS - 73 RECIPES, PAGE 4 | TASTYCRAZE.COM
From tastycraze.com
CHICKEN LIVER PATE - CAROLINE'S COOKING
From carolinescooking.com
CHICKEN LIVER PâTé – SMITTEN KITCHEN
From smittenkitchen.com
RUSSIAN CHICKEN LIVER PATE RECIPE - GALA IN THE KITCHEN
From galainthekitchen.com
#1 BEST HOMEMADE CHICKEN LIVER PATE | SIMPLE. TASTY. GOOD.
From junedarville.com
THE BEST EVER CHICKEN LIVER PATE - DRIZZLE AND DIP
From drizzleanddip.com
FROZEN CHICKEN LIVERS DELIVERED - THERESCIPES.INFO
From therecipes.info
PASTIS CHICKEN LIVER PâTé | RICARDO
From ricardocuisine.com
CHICKEN LIVER PATE - APPETIZER RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
QUICK CHICKEN LIVER PATE RECIPE - COOKITSIMPLY.COM
From cookitsimply.com
CHICKEN LIVER PâTé - RECIPE - FINECOOKING
From finecooking.com
CHICKEN LIVER PATE WITH CAPERS - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
CHICKEN LIVER PâTé RECIPE (GREAT FOR VIETNAMESE BáNH Mì)
From hungryhuy.com
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 »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #poultry #easy #refrigerator #beginner-cook #potluck #dinner-party #holiday-event #romantic #spreads #chicken #stove-top #dietary #gifts #christmas #thanksgiving #wedding #inexpensive #meat #chicken-livers #brunch #taste-mood #savory #to-go #equipment #number-of-servings #presentation #served-cold
You'll also love