Divine Chicken Liver Pate Recipe Easy

QUICK AND EASY CHICKEN LIVER PATE

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!

EASY CHICKEN LIVER PATE

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.

CHICKEN LIVER PATE'

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.

DIVINE CHICKEN LIVER PATE

Steps:

• Melt butter and gently fry the chopped onion and chicken livers until softened and just cooked.
• Spoon into blender.
• Add herbs and seasoning and blend well.
• Add the Apricot brandy to give a smooth and creamy texture.
• Pour into suitable dishes (about 3-4 small bowls).
• Smooth the top of pate in each bowl.
• Gently press a bay leaf into the surface of each.
• Top each bowl of pate with a little melted butter to prevent the air from discolouring.
• Chill.
• Serve garnished with parsley.

CHICKEN-LIVER PATE

Steps:

• 1. Cook livers in lightly salted water to cover about 10 minutes.
• 2. Peel hard-cooked eggs.
• 3. Mince livers and eggs in a bowl with a pastry cutter until very fine.
• 3. Add mayonnaise, salt and pepper; mix gently until blended.
• 4. Stuff 3" ribs of celery or serve with Ritz crackers.

15-MINUTE CHICKEN LIVER PATE

Steps:

• Cook onion and garlic in 1 tbsp of the butter until soft.
• Add chicken livers, herbs, salt and pepper and cook until livers are pink inside.
• Add brandy, cream and the rest of the butter; puree until smooth in a food processor.
• Transfer to terrine, cover and chill.
• Serve with crostini and crackers.

EASY CHICKEN LIVER PATE

Steps:

• Rinse and drain chicken livers; place livers, butter, onions, apples and garlic in a large skillet and cook gently for 3-4 minutes; add all herbs, nutmeg and sherry; continue to cook gently until livers are done and apples are tender; season with salt& pepper to taste; add chopped hardboiled eggs and mix together; puree mixture in a food processor in 2 or 3 batches until you get a semi-smooth texture; this mixture will be somewhat watery but don't worry because the butter in the recipe will solidify after refrigeration; pack pate in container and refrigerate until use.
• Serve with assorted crackers, breads, pickled vegetables and cheeses.

CHICKEN LIVER PATE

Steps:

• Melt butter over medium heat. Add onion and cook for about 10 minutes or until golden. Add liver and garlic, cook until livers are browned but still pink inside. Stir in brandy or cognac and cook 5 additional minutes. Place all ingredients into food processor and process until smooth.
• Spoon mixture into serving bowl, cover and refrigerate overnight or at least 4 hours.Let stand at room temperature for 30 minutes prior to serving.
• I serve this with assorted crackers, Triskets and Club crackers are great.