French Chopped Chicken Liver Pate Recipes

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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

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

CHICKEN LIVER PâTé



Chicken Liver Pâté image

Provided by Melissa Roberts

Categories     Condiment/Spread     Food Processor     Chicken     Appetizer     Cocktail Party     Cognac/Armagnac     Chill     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 2 cups

Number Of Ingredients 8

1 stick unsalted butter, divided
1 large shallot, chopped
2 garlic cloves, chopped
1 pound chicken livers, separated into lobes, trimmed and rinsed
3/4 teaspoon quatre épices (French four-spice blend)
3 tablespoons Cognac
Accompaniment:
crackers or baguette toasts

Steps:

  • Heat 2 tablespoons butter in a 12-inch heavy skillet over medium heat until foam subsides. Add shallot and garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes.
  • Pat livers dry and add to skillet. Cook over medium-high heat, turning once, until browned and just pink inside, about 4 minutes total. Add quatre épices, 1 teaspoon salt, and 1/2 teaspoon black pepper and cook, stirring, 30 seconds.
  • Add Cognac and tilt skillet over gas burner to ignite (or ignite with a long match; use caution as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside.
  • Transfer mixture to a food processor and pulse, adding remaining 6 tablespoons butter, 1 tablespoon at a time, until smooth. Transfer to a bowl and chill, surface covered with plastic wrap, until set, about 3 hours. Let stand at room temperature about 15 minutes before serving.

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

FRENCH CHOPPED LIVER PâTé



French Chopped Liver Pâté image

The elegant Gilbert Simon invited me for tea in her beautiful apartment in Nîmes, a city in the south of France dating back to the Roman Empire. Born in Lyon, Madame Simon, who is in her late eighties, married a Jewish "Nîmois" whom she met at a dance. But then the Nazis came in 1942 and started taking Jewish families away. "We left before they could find us," she told me. "They were searching for my husband because he was a doctor here, working in the Resistance." When they left Nîmes, the Simons hid in the mountains. "We found a house to live in with our two little girls. The peasants sold us vegetables; sometimes they killed a lamb; they brought us cheese and butter. When we returned to Nîmes, it was very difficult. There were not very many Jews left." Today the majority of Jews are Sephardic, having immigrated to Nîmes in the 1960s from North Africa. Thinking back to happier and more prosperous times, this is the pâté she made through the years for her own family on Friday nights and the holidays, as well as for Jewish students who stayed with her while studying in Nîmes or nearby Aix-en-Provence.

Yield 6 to 8 servings

Number Of Ingredients 7

1 pound chicken livers
2 tablespoons rendered chicken fat or vegetable oil
1 medium onion, or 4 shallots, diced
4 large hard-boiled eggs
3 tablespoons Cognac or port
Salt and freshly ground pepper to taste
5 or 6 fresh bay leaves*

Steps:

  • Preheat the broiler. Broil the livers on a rack 4 inches from the heat for about 1 1/2 minutes on each side, or until there is no more blood. Drain the livers, and lower the oven temperature to 350 degrees.
  • Heat the chicken fat or oil in a sauté pan, and sauté the onion or shallots slowly for 10 to 15 minutes, or until very soft and lightly colored. Add the livers, and cook until still lightly pink inside, just a minute or two.
  • Place the livers, onion or shallots, eggs, and Cognac or port in a food processor fitted with a steel blade. Season with salt and freshly ground pepper to taste. Process until smooth.
  • Decorate the bottom of a 9-inch loaf pan with the bay leaves, placed shiny side down. Spoon the liver mixture on top of them, tapping gently to get rid of any air bubbles. Set the pan into a bain-marie, and bake for 20 minutes. Cool, then unmold. Serve with rye bread.

RUSTIC CHICKEN LIVER AND MOREL PATE



Rustic Chicken Liver and Morel Pate image

A rustic French pate baked in a terrine mould, this is much easier to make than you think! Enjoy this pate en terrine with crusty bread, mustard, and pickles.

Provided by stella

Categories     Pate

Time 8h35m

Yield 10

Number Of Ingredients 11

½ cup warm milk
1 tablespoon cognac
1 ounce dried morel mushrooms
7 ounces chicken livers, rinsed and trimmed
7 ounces cubed, fully cooked ham
2 large cloves garlic
½ pound ground pork
1 large egg
1 teaspoon ground black pepper
½ teaspoon salt
1 large bay leaf

Steps:

  • Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
  • Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
  • Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.
  • Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.
  • Bake in the preheated oven until pate has set, about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving

Nutrition Facts : Calories 147.1 calories, Carbohydrate 2.6 g, Cholesterol 116.2 mg, Fat 8.4 g, Fiber 0.1 g, Protein 12.5 g, SaturatedFat 3.1 g, Sodium 401.2 mg, Sugar 0.6 g

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

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

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced medium
1 large carrot, grated on the large holes of a box grater
1 teaspoon fresh thyme, leaves
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 pound chicken livers, rinsed and trimmed
Toasts or crackers, for serving

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

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

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #for-large-groups     #very-low-carbs     #appetizers     #poultry     #french     #easy     #european     #holiday-event     #chicken     #food-processor-blender     #dietary     #low-sodium     #low-calorie     #low-carb     #low-in-something     #meat     #equipment     #small-appliance     #number-of-servings     #3-steps-or-less

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