Colleens 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.

Provided by MISS AMY

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 35m

Yield 8

Number Of Ingredients 8

Ingredients

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 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.

Provided by Cheri

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 4h26m

Yield 32

Number Of Ingredients 10

Ingredients

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

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.

Nutrition Facts : Calories 105.7 calories, Carbohydrate 2.8 g, Cholesterol 122.9 mg, Fat 8.3 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 4.9 g, Sodium 61.4 mg, Sugar 2 g

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