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 PATE WITH CURRANTS
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
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
CURRIED CHICKEN LIVER PâTé
Steps:
- Cook onion in 4 tablespoons butter in a large heavy skillet over moderate heat, stirring, until softened. Stir in livers, curry powder, paprika, salt, and pepper and cook, covered, over moderately low heat, stirring occasionally, until livers are barely pink inside, about 10 minutes. Remove from heat and add brandy. Purée warm mixture in a food processor with remaining butter until smooth. Pour into a 3 1/2-cup terrine and cover surface with plastic wrap. Chill until firm, at least 3 hours.
CURRIED CHICKEN LIVER PâTé
Categories Condiment/Spread Food Processor Chicken Onion Appetizer Cocktail Party Quick & Easy Curry Chill Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2 as an hors d'oeuvre
Number Of Ingredients 8
Steps:
- In a 9-inch skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook onion and chicken livers with curry powder, paprika, and salt, stirring, 1 minutes. Cover skillet and cook mixture, stirring occasionally, 8 minutes more, or until livers are just cooked through. Add brandy and cook,stirring, 1 minute.
- Remove skillet from heat and in a food processor purée mixture with remaining 3 tablespoons butter, cut into pieces, until smooth. Transfer pâté to a 3/4-cup ramekin and smooth top. Pâté may be served immediately (texture will be mousse-like) or chilled, its surface covered with plastic wrap, at least 2 hours and up to 5 days. Bring pâté to room temperature before serving.
- Serve pâté with crackers and pears.
CURRIED CHICKEN LIVERS
I finally measured everything so I could post this recipe that I made up over 10 years ago. I used to serve them with diced fried potatoes cooked in the same spices. Might be weird but I like sour cream with them too. Leftovers are yummy and I've even eaten them in a sandwich!
Provided by Engrossed
Categories Chicken Livers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together: flour, curry powder, tumeric, garlic powder and pepper.
- Roll chicken livers one by one in flour mixture and place on a plate.
- Heat oil in a large skillet over medium heat.
- Place chicken livers in a single layer in skillet.
- Sprinkle garlic salt over the chicken livers.
- Let cook about 5 minutes and flip livers over. Sprinkle them with more garlic salt.
- Let cook about 5 more minutes more and test for doneness. Some people like them pink in the middle. I like them well done and browned through. I usually flip them one more time and cook them until the coating is browned all over and no more blood seeps out (about 15 minutes total). Some of the coating will crumble off or stick to the pan. I just scoop it up and serve it all together. Yum!
Nutrition Facts : Calories 338.2, Fat 15.8, SaturatedFat 3.3, Cholesterol 586.8, Sodium 123.8, Carbohydrate 16.5, Fiber 1.7, Sugar 0.2, Protein 31.1
CREAMY CHICKEN LIVER PâTé
From the NY Times. Here for safe keeping. Hopefully I'll make it next year since my standard recipe has too much butter.
Provided by MarielC
Categories < 60 Mins
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
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 : Calories 207.7, Fat 17.3, SaturatedFat 10.1, Cholesterol 237.8, Sodium 125.9, Carbohydrate 1.7, Fiber 0.2, Sugar 0.6, Protein 10.1
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Reviews 11Category AppetizerCuisine FrenchTotal Time 30 mins
- Melt ½ cup butter in a skillet. Add onion, garlic and chicken livers; cook over medium-low heat for about 5 minutes, stirring. Stir in the curry powder and chicken stock and simmer about 5 minutes, turning the chicken livers a few times.
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