Chopped Chicken Liver Pate Recipe Recipe For Chicken

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

BOURBON CHICKEN LIVER PâTé



Bourbon Chicken Liver Pâté image

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.

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

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

CHOPPED LIVER



Chopped Liver image

Provided by Ina Garten

Categories     appetizer

Time 25m

Yield 5 cups

Number Of Ingredients 10

2 pounds chicken livers
1 cup rendered chicken fat
2 cups medium-diced yellow onion (2 onions)
1/3 cup Madeira wine
4 extra-large eggs, hard-cooked, peeled, and chunked
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

  • Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
  • In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
  • Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.

SIMPLE, DELICIOUS CHOPPED CHICKEN LIVER PATE



Simple, Delicious Chopped Chicken Liver Pate image

This chopped liver is is so easy, yet so simple to prepare. My family always looks forward to Passover dinner, because they know I'll be serving it with matzo crackers. It's also delicious on bagels the rest of the year. The pinch of sugar keeps the liver from having any bitter taste and makes such a difference when you use it.

Provided by KarenTheMiltch

Categories     Spreads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb chicken liver, rinsed, membranes removed
2 large onions, chopped
2 tablespoons canola oil
salt
1 pinch sugar
2 hard-boiled eggs, chopped

Steps:

  • In a frying pan, heat oil. Add onions and sautee until golden brown. Remove to a plate. Add chicken livers to pan and fry until completely cooked, and no longer wet. Remove to a plate and let onions and livers cool completely.
  • Once cool, place livers and onions together in a food processor. Process, until desired texture, taking care not to over process, as chopped liver should have a bit of texture.
  • Place mixture in a bowl and add salt to taste, and a pinch of sugar. Add eggs and stir until blended.
  • Chill several hours before serving.

Nutrition Facts : Calories 132, Fat 7.6, SaturatedFat 1.6, Cholesterol 249.2, Sodium 57, Carbohydrate 3.9, Fiber 0.5, Sugar 1.8, Protein 11.5

CHOPPED CHICKEN LIVERS



Chopped Chicken Livers image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound chicken livers, (preferably fresh)
6 tablespoon rendered chicken fat (schmaltz), recipe follows
1 cup coarsely chopped onion
2 teaspoon kosher salt plus more
Freshly ground pepper
2 hard-cooked large eggs, finely chopped
8 ounces chicken fat and/or skin, cut into small pieces
1 sprig fresh thyme or 1/4 teaspoon dried thyme
1 clove garlic, minced
2 tablespoons cold water

Steps:

  • Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
  • In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
  • Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
  • Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
  • Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
  • In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
  • Yields: about 1/2 cup

CREAMY CHICKEN LIVER PâTé



Creamy Chicken Liver Pâté image

French pâté is in fact easier to make than my grandmother's chopped liver, which called for rendering chicken fat. Here, you just soften onions in butter, cook the livers, cool, purée and refrigerate. You don't have to bother with soaking the livers in milk, a step found in many recipes. Season aggressively: you want to taste the pepper, the coriander, the brandy and even the allspice and clove. Finally, cook the liver quickly, over pretty high heat. What you want is to brown the outside while keeping the inside pink. This, perhaps, is another major difference between pâté and chopped liver, in which the livers are almost always cooked to death.

Provided by Mark Bittman

Categories     dips and spreads, appetizer

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 11

10 to 15 peppercorns
2 allspice berries
1 clove
4 coriander seeds
1/2 cup butter
1 onion, chopped
1 pound chicken livers
Salt
1/3 cup cream
1 to 2 tablespoons brandy
Bread or crackers for serving

Steps:

  • In a spice grinder or clean coffee grinder, combine peppercorns, allspice, clove and coriander seeds; grind until fine and set aside.
  • Melt 2 tablespoons butter in a skillet over medium-high heat; when foam subsides, add onion and cook until softened, about 3 to 4 minutes. Add livers to pan and sprinkle with salt; cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side. Be sure to keep heat relatively high so that the outside of livers sears and inside stays pink.
  • Put onion, livers and their buttery juices into a food processor or blender with remaining butter, the cream, spices and brandy. Purée mixture until it is smooth; taste and adjust seasoning.
  • Put pâté in a terrine or bowl, smooth top and put in refrigerator for 2 to 3 hours or until fully set. Serve pâté with bread or crackers.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 15 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 8 grams, Sodium 187 milligrams, Sugar 1 gram, TransFat 0 grams

CHOPPED CHICKEN LIVER PATE (APPETIZER)



Chopped Chicken Liver Pate (Appetizer) image

This is an authentic Jewish (not Kosher) recipe for the best Chopped Chicken Liver pate you have ever had. It is actually a recipe of my maternal grandmother, Anna Buhal'tsev (Bell) Mersky, who came from Smela Gubernyia, which is near Cherkassy and Kiev in the Ukraine. A few minor additions were made thru the years.

Provided by Alan Leonetti

Categories     Chicken

Time 1h15m

Yield 1 batch

Number Of Ingredients 12

1/2 cup peanut oil
1 onion, diced fine (in food processor)
2 lbs chicken livers (give or take)
3 ounces cream sherry
2 teaspoons garlic powder
4 hard-boiled eggs
2 tablespoons butter
1 small onion (thinly sliced)
6 tablespoons schmaltz (chicken fat)
1 tablespoon sugar or 1 tablespoon Splenda sugar substitute
salt
pepper

Steps:

  • In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and sautè until golden brown.
  • Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
  • This is called schmaltz with grieven. I also have a separate recipe posted on RecipeZaar for Schmaltz. See that recipe.
  • You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure.
  • When ready to make the patè, in a skillet sautè the onions in the peanut oil over a medium flame until golden brown and add the schmaltz with grieven.
  • Boil the 4 eggs until hard boiled.
  • Add the chicken livers to the pan with the onions, schmaltz with grieven& garlic and cook 2 or 3 minutes until done.
  • Add the cream sherry and cook an additional minute.
  • Remove from pan and allow to cool.
  • In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
  • DO NOT OVERMIX!
  • Add salt, pepper and sugar and adjust as necessary.

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

FRENCH CHOPPED CHICKEN LIVER PATE



French Chopped Chicken Liver Pate image

Make and share this French Chopped Chicken Liver Pate recipe from Food.com.

Provided by chia2160

Categories     Chicken

Time 45m

Yield 20 serving(s)

Number Of Ingredients 9

1 lb chicken liver
3 tablespoons chicken fat or 3 tablespoons vegetable oil, plus more for greasing pan
1 large onion, diced
4 large eggs, hard-boiled
3 -4 tablespoons cognac or 3 -4 tablespoons other brandy
1 tablespoon corn or 1 tablespoon potato starch
salt & freshly ground black pepper
5 -6 bay leaves, preferably fresh
rye bread

Steps:

  • Heat chicken fat or vegetable oil in sauté pan over medium heat for 1 minute, and sauté onion in it 20 to 25 minutes, or until very soft and lightly golden. add uncooked liver, and cook until just pink inside, a few minutes.
  • Place onions and liver in food processor with eggs, brandy and starch, and process until smooth. Season to taste with salt and pepper.
  • Arrange bay leaves shiny side down in loaf pan, and spoon liver mixture on top, pressing gently with spoon to get rid of any air bubbles. Set pan in a larger pan two-thirds filled with warm water, and bake 20 minutes. Cool, and unmold. Serve with rye bread.

Nutrition Facts : Calories 62.1, Fat 4, SaturatedFat 1.2, Cholesterol 117.1, Sodium 30.6, Carbohydrate 1.1, Fiber 0.1, Sugar 0.4, Protein 5.2

More about "chopped chicken liver pate recipe recipe for chicken"

EASY CHICKEN LIVER PâTé - COPYKAT RECIPES
easy-chicken-liver-pt-copykat image
Web Mar 27, 2022 March 27, 2022 by Stephanie Manley 1 Comment Jump to Recipe Print Recipe Chicken Liver Pâté is a delicious treat that is easy …
From copykat.com
5/5 (2)
Total Time 2 hrs 20 mins
Category Appetizer
Calories 132 per serving
  • Saute onions in pan until they are golden brown. Add in washed chicken livers, and cook for approximately 15 minutes over medium heat. Once chicken livers are done remove the chicken livers. You can either chop the livers finely and 2 of the hard-boiled eggs, or run them through a grinder, or pulse them a few times in a food processor.
  • You may want to deglaze the pan with some Marsala, you could use a little bit of chicken broth or even water. Scrape the pan clean. Add back the livers and egg mixture to the pan. Stir in the onions that you left behind in pan. Now place the entire mixture into a bowl and set in your refrigerator for at least two hours. Before serving chop the 1 remaining hard boiled egg and place on top of the chopped liver pate.


JEWISH-STYLE CHICKEN LIVER PâTé RECIPE - THE SPRUCE EATS
jewish-style-chicken-liver-pt-recipe-the-spruce-eats image
Web Nov 21, 2022 Ingredients 1 large sweet onion, finely chopped 1 medium clove garlic, crushed 1/3 cup margarine, softened, or 5 tablespoons rendered chicken fat 1 teaspoon sea salt, or kosher salt 4 large hard …
From thespruceeats.com


CHICKEN LIVER PâTé RECIPE - SIMPLY RECIPES
chicken-liver-pt-recipe-simply image
Web Oct 29, 2021 Cook Time 15 mins Total Time 30 mins Servings 16 servings If you want, you can soak the chicken livers in milk for an hour or so before proceeding with the recipe.
From simplyrecipes.com


7 CHICKEN LIVER PâTé RECIPES THAT'LL IMPRESS YOUR GUESTS
7-chicken-liver-pt-recipes-thatll-impress-your-guests image
Web Jul 29, 2021 Chicken Liver Pate with Currants View Recipe Cheri Currants are soaked in a brandy-based orange liqueur until plump, then blended with cooked chicken livers, garlic, cream, fresh thyme, and …
From allrecipes.com


CHOPPED CHICKEN LIVERS RECIPE (JEWISH LIVER PATé SPREAD)
chopped-chicken-livers-recipe-jewish-liver-pat-spread image
Web Add the chicken livers and cook, stirring occasionally, until they are just cooked through and browning a little. Take care not to overcook them or they will be dry. Remove from heat and set aside for a few minutes to …
From whats4eats.com


HOW TO MAKE CHICKEN LIVER PATE - FOOD & WINE
how-to-make-chicken-liver-pate-food-wine image
Web Apr 16, 2023 1 small garlic clove, smashed and peeled 1 bay leaf 1/4 teaspoon thyme leaves 1/2 teaspoon k osher salt, plus more to season 1/2 cup water 1 1/2 sticks unsalted butter, at room temperature 2...
From foodandwine.com


CHOPPED LIVER RECIPE - HEALTHY RECIPES BLOG
Web Apr 29, 2023 Onion: Chop it finely. This is a very important ingredient - it's responsible for the dish's bold flavor. It's used here in much larger quantities than those used in a typical …
From healthyrecipesblogs.com


CHICKEN LIVER PâTé - A FAMILY FEAST®
Web Jan 23, 2023 Trim all fat and connecting tissue from chicken livers. Place cleaned livers in a small bowl and cover with the milk. Place in the refrigerator for two hours. Place …
From afamilyfeast.com


INSTANT POT CHOPPED LIVER (CHICKEN LIVER PâTé) - INSTANTLICIOUS
Web Feb 28, 2020 Shallot (or onion) Vermouth (or wine or broth or water) Chicken livers Butter (or dairy-free butter if you are following a Kosher diet or schmaltz if you have it) …
From instantlicious.com


CHICKEN LIVER PATE - DAVID LEBOVITZ
Web Jan 9, 2013 Scrape the mixture into a pâté mold or decorative bowl, and chill a few hours, until firm. To make the jelly, put the water and 2 tablespoons of the port in a small bowl …
From davidlebovitz.com


CHICKEN LIVER PâTé - EASY, NO FRILLS RECIPE! - KITCHEN GIDGET
Web Nov 3, 2020 Saute livers and onion in lots of butter. Mash everything up along with hard boiled eggs, more onion and a touch of Miracle Whip. Chill and then serve with crackers.
From kitchengidget.com


5 MINUTE CHICKEN LIVER PATE AND 5 TIPS TO SAVE MONEY AND REDUCE …
Web 5 tips to save money and reduce waste. 1) When you go grocery shopping think of more than one recipe for the ingredients you are buying. 2) Soups are a great way to recycle …
From thenourishedcaveman.com


Related Search