Gourmet Chicken Liver Pate Recipes

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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

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

Categories     Milk/Cream     Food Processor     Onion     Cocktail Party     Quick & Easy     Meat     Cognac/Armagnac     Fall     Gourmet

Yield Serves 2 as an hors d'oeuvre

Number Of Ingredients 9

1 small onion
1/2 pound chicken livers
1/3 cup chicken broth
1/4 teaspoon ground allspice
3 tablespoons unsalted butter, softened
1/2 teaspoon Cognac, or to taste
1/2 teaspoon salt
3 tablespoons well-chilled heavy cream
Accompaniment: crackers or toasts

Steps:

  • Thinly slice onion. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, Cognac, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
  • In a small bowl whisk cream until it holds stiff peaks and fold in pâté. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
  • Serve pâté with crackers or toasts.

DIVINE CHICKEN LIVER PATE



Divine Chicken Liver Pate image

This has proved SOOOO popular over the years! It is so easy to make and the recipe makes quite a large quantity - just great for parties of any kind. Delicious with warm toast or crackers. Reeaalllly morish! The cooking time of 5 minutes is the time it takes to gently fry the chopped onion and chicken livers.

Provided by Karin...

Categories     Spreads

Time 20m

Yield 3-4 smallish bowls of delicious pate

Number Of Ingredients 9

1 onion, chopped
185 g butter (I know it seems ALOT, but it does give the pate the perfect consistency)
185 g chicken livers, cleaned and chopped
mixed herbs (a good 'shaking')
1/2 apricot brandy
salt
fresh ground black pepper, to taste
melted butter
bay leaf

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.

DANISH CHICKEN LIVER PATE



Danish Chicken Liver Pate image

A traditional Danish lunch item. Spread some on rye bread and top with cucumber or tomatoes or anything that takes your fancy. Makes a great addition to Danish smorgesbord. This should keep for 5 to 7 days in the refrigerator.

Provided by MarianneK

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 tablespoons all-purpose flour
1 teaspoon water, or as needed
1 pound chicken livers, trimmed
1 ¼ cups heavy whipping cream
1 onion, quartered
2 eggs
2 tablespoons butter, melted
1 teaspoon salt
¼ teaspoon ground nutmeg
ground black pepper to taste

Steps:

  • Preheat oven to 390 degrees F (200 degrees C).
  • Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
  • Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds.
  • Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides.
  • Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 3.8 g, Cholesterol 206.6 mg, Fat 13.6 g, Fiber 0.4 g, Protein 7.9 g, SaturatedFat 7.7 g, Sodium 247.8 mg, Sugar 0.9 g

COLLEEN'S CHICKEN LIVER PATE



Colleen's Chicken Liver Pate image

If you love pate, you will love this creamy chicken liver recipe that has a bit of a kick! Serve on toasted baguettes or sturdy crackers.

Provided by Colleen Renzullo

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 8h41m

Yield 6

Number Of Ingredients 12

1 pound chicken livers, trimmed
1 cup milk
8 tablespoons cold unsalted butter, divided
1 small yellow onion, chopped
1 tablespoon whole black peppercorns, divided
2 cloves garlic, smashed
1 teaspoon red pepper flakes
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme
2 bay leaves
salt and ground black pepper to taste
2 teaspoons Scotch whiskey

Steps:

  • Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
  • Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
  • Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.
  • Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
  • Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.

Nutrition Facts : Calories 253 calories, Carbohydrate 5 g, Cholesterol 317 mg, Fat 19.5 g, Fiber 0.6 g, Protein 13.7 g, SaturatedFat 11.3 g, Sodium 83.3 mg, Sugar 2.8 g

CHICKEN LIVER PâTé



Chicken Liver Pâté image

Categories     Chicken     Egg     Onion     Poultry     Appetizer     Winter     Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 8

3 large eggs
1 pound chicken livers
2 medium and 1 small onion
4 garlic cloves
3 tablespoons extra-virgin olive oil
2 tablespoons medium-dry Sherry or brandy
1 teaspoon sugar
Accompaniment: toasted French bread slices or crackers

Steps:

  • Hard-boil eggs and cool. Peel eggs and chill, covered, until ready to use. Trim chicken livers and pat dry between paper towels. Chop medium onions and garlic.
  • In a large heavy skillet cook chopped onions and garlic in oil over moderate heat, stirring, until golden, about 10 minutes. Increase heat to moderately high and add chicken livers. Cook mixture, stirring occasionally, until livers are cooked through but still barely pink inside, 5 to 8 minutes. Transfer mixture to a bowl and cool.
  • Finely chop enough of small onion to measure 1/3 cup and in a food processor pulse together with 2 hard-boiled eggs until well blended. Add liver mixture, Sherry or brandy, sugar, and salt and pepper to taste and blend until smooth. Transfer pâté to a small serving bowl and cool. Chill pâté, covered, at least 4 hours and up to 2 days.
  • Just before serving, separate yolk and white from remaining hard-boiled egg and force them separately through a coarse sieve onto pâté.
  • Serve pâté with toasts or crackers.

CHICKEN LIVER PâTé



Chicken Liver Pâté image

Categories     Chicken     Dairy     Herb     Appetizer     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 11

1 1/2 pounds chicken livers, trimmed
3/4 cup (1 1/2 sticks) butter, room temperature
1/2 cup minced onion
2 tablespoon brandy
7 canned anchovy fillets, drained
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
Lemon slices
Watercress
Assorted crackers and baguette slices

Steps:

  • Cook chicken livers in large pot of simmering salted water until tender and cooked through, about 10 minutes. Drain chicken livers; cool.
  • Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add brandy and bring to boil. Remove from heat. Cool completely.
  • Finely grind livers, onion mixture, anchovies and remaining 1/2 cup butter in processor. Add allspice, nutmeg and cayenne pepper and process mixture until smooth. Season to taste with salt and pepper. Transfer to serving bowl. Refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep refrigerated.)
  • Garnish pâté with lemon slices and watercress. Serve pâté with crackers and baguette slices.

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.

CURRIED CHICKEN LIVER PâTé



Curried Chicken Liver Pâté image

Categories     Condiment/Spread     Chicken     Onion     Poultry     Curry     Brandy     Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 9

1 onion, thinly sliced
2 1/4 sticks unsalted butter, cut into 1-tablespoon pieces
1 lb chicken livers, trimmed and rinsed
2 teaspoons curry powder
2 teaspoons paprika
1 1/4 teaspoons salt, or to taste
1/2 teaspoon black pepper
3 tablespoons brandy
Accompaniment: baguette slices oven-toasted with olive oil, salt, and pepper

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.

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

THE EASIEST LUXURY CHICKEN LIVER PATE



The Easiest Luxury Chicken Liver Pate image

Being a lifelong lover of Pate, I knew exactly what was gonna go down in my house when my husband brought home 3 packs of chicken livers the other night. Yip, you guessed it Chicken liver pate. I guess you already knew that since your here for the recipe. Anyway, this is the most amazing smooth, creamy and luxurious pate, and it's so simple to make. It would make the perfect starter for Christmas day or perfect for lunch anytime! Please remember the pate does need at least 5 hours in the fridge to set so It is the perfect dish to make ahead of time with less fuss when serving. P.S did you know that new research shows pate is super good for you in moderation and as long as it is homemade, so what are you waiting for? Get on with it now... and if you do give it a go

Provided by ICookTheWorld

Categories     Chicken Livers

Time 5h10m

Yield 12 serving(s)

Number Of Ingredients 10

1 pink lady apple
1 onion
1/2 cup butter, split into 4 portions
1 small pinch dried thyme
1 1/2 cups chicken liver
2 large pinch salt
1 large pinch pepper
1/4 lemon, juice of
3 tablespoons double cream
2 tablespoons brandy

Steps:

  • Peel and cut the apple and onion roughly into chunks.
  • Heat 1 portion of the butter in a frying pan over a medium heat.
  • Add the apple and onion to the pan and fry for 6-8 minutes until the onion is translucent.
  • Add the thyme combine and cook for a further 2 minutes then transfer to a food processor.
  • Put the same frying pan back on a medium heat and add another portion of butter.
  • Once the butter has melted add the chicken liver and a pinch of salt and pepper then cook for approximately 10 minutes or until cooked through.
  • Transfer to the food processor with the first ingredients.
  • Blend until smooth and then allow to cool for 10 minutes at room temperature whilst still in the food processor.
  • Add another portion of butter, the lemon juice, cream, salt, and brandy to the food processor and pulse until combined.
  • Pour the pate into a serving dish.
  • Melt the remaining butter and pour over the top of the pate to seal.
  • Cover and refrigerate for at least 5 hours before serving.

Nutrition Facts : Calories 99.4, Fat 9.1, SaturatedFat 5.7, Cholesterol 25.5, Sodium 69.5, Carbohydrate 3.1, Fiber 0.5, Sugar 2, Protein 0.3

CHICKEN LIVER PâTé



Chicken liver pâté image

James Martin's luxuriously rich dinner party starter can be made up to two days in advance for fuss-free entertaining - serve with toasted brioche, cornichons and chutney.

Provided by James Martin

Categories     Starter

Time 25m

Number Of Ingredients 9

375g unsalted butter
400g chicken livers, trimmed
2 large garlic cloves, 1 crushed, 1 finely sliced
3 thyme sprigs, leaves only
3 tbsp madeira
4 slices brioche
1 Bramley apple, cored and diced
onion chutney, to serve
cornichons, to serve

Steps:

  • Heat 1 tbsp of the butter in a non-stick frying pan over a medium heat. When the butter is foaming, add the chicken livers and fry for 2 mins each side.
  • Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Fry for 2 mins, letting the Madeira simmer. Transfer the mixture to a food processor, reserve 200g of the butter and add the rest to the processor. Blend everything to a smooth paste. Season to taste, then spoon into 4 x 70ml clip-top jars.
  • Melt the reserved butter in a medium frying pan and add the sliced garlic. Turn the garlic in the butter until slightly golden. Pour into the 4 jars of pâté, ensuring a few slices of garlic and the remaining thyme leaves go in each jar, and chill in the fridge for at least 4 hrs, or until set. Can be made up to 2 days in advance.
  • Before serving, toast the brioche, then cut into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney.

Nutrition Facts : Calories 539 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.5 milligram of sodium

BRANDIED CHICKEN LIVER PâTé



Brandied Chicken Liver Pâté image

Categories     Food Processor     Chicken     Appetizer     Currant     Cognac/Armagnac     Chill     Simmer     Boil     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

3/4 cup finely chopped onion
1 large garlic clove, chopped fine
1/2 stick (1/4 cup) unsalted butter
1 pound chicken livers, trimmed
1/4 cup Cognac or other brandy
1/4 teaspoon freshly grated nutmeg
a pinch ground allspice
1/3 cup dried currants
Accompaniment: toasted French bread slices or crackers

Steps:

  • In a large heavy skillet cook onion and garlic in butter over moderate heat, stirring, until softened. Pat dry chicken livers and season with salt and pepper. Add livers to onion mixture and cook, stirring occasionally, until cooked through but barely pink inside, about 10 minutes. Add brandy and simmer 2 minutes. Transfer hot mixture to a food processor and add nutmeg, allspice, and salt and pepper to taste. Purée mixture until very smooth and cool mixture.
  • While pâté is cooling, in a bowl cover currants with boiling water and soak 5 minutes. Drain currants and pat dry between paper towels.
  • Transfer pâté to bowl and stir in currants. Pack pâté in a crock (or crocks). Chill pâté, its surface covered with plastic wrap, at least 6 hours and up to 3 days. Bring pâté to room temperature before serving.
  • Serve pâté with toasts or crackers.

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

My family loves this spread with cracker. But I've also put it to use as a sandwich filling with lettuce and tomato. -Roberta Wolff, Waltham, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 12 servings.

Number Of Ingredients 9

1 pound chicken livers
1 small onion, chopped
1/3 cup rendered chicken fat or canola oil
1/2 pound fresh mushrooms, quartered
2 hard-boiled large eggs, quartered
1 to 2 tablespoons sherry or chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
Melba rounds or assorted crackers

Steps:

  • In a large skillet, saute chicken livers and onion in chicken fat for 10 minutes or until livers are no longer pink. Transfer to a food processor; cover and process until chicken livers are coarsely chopped. , Add the mushrooms, eggs, 1 tablespoon sherry, salt and pepper. Cover and process until smooth, adding more sherry or broth if needed for pate to reach desired consistency. , Transfer to a bowl. Cover and refrigerate for at least 3 hours. Serve with melba rounds or assorted crackers.

Nutrition Facts : Calories 119 calories, Fat 8g fat (2g saturated fat), Cholesterol 206mg cholesterol, Sodium 189mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

CHICKEN LIVER AND BLUE CHEESE PATE



Chicken Liver and Blue Cheese Pate image

I love pate but have found it hard to find good recipes that aren't too "livery". The blue cheese is this recipe from Epicurious makes this delicious and flavorful without tasting like liver and onions!

Provided by KathyP53

Categories     Spreads

Time P1DT20m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1 1/2 cups chopped onions
1 lb chicken liver, halved and trimmed
1 tablespoon chopped fresh thyme
2 tablespoons brandy
4 ounces blue cheese, crunbled

Steps:

  • Line 2 cup dish or mold with plastic wrap, leaving overhang.
  • Melt butter in large skillet over medium-high heat. Add onions and saute until beginning to brown, about 6 minutes.
  • Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Saute until livers are no longer pink in center, about 10 minutes. Remove skillet from heat. Add brandy; scrape up any browned bits.
  • Place contents of skillet in food processor. Add cheese and blend until smooth. Season to taste with salt and pepper.
  • Pack pate into prepared dish. Cover and chill in refrigerator for 1 day. Unmold to serve with cracker or baguette rounds.

Nutrition Facts : Calories 220.8, Fat 13, SaturatedFat 7.2, Cholesterol 285.2, Sodium 353.3, Carbohydrate 4.8, Fiber 0.7, Sugar 1.8, Protein 17.4

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

More about "gourmet chicken liver pate recipes"

CHICKEN LIVER PATé RECIPE - MYGOURMETCONNECTION
chicken-liver-pat-recipe-mygourmetconnection image
2016-08-01 Instructions. Trim the chicken livers of any visible fat and sinew and cut the larger pieces in half. Place in a shallow bowl and add the milk to …
From mygourmetconnection.com
5/5 (1)
Total Time 40 mins
Category Appetizers
Calories 149 per serving
  • Trim the chicken livers of any visible fat and sinew and cut the larger pieces in half. Place in a shallow bowl and add the milk to cover (see notes).
  • Cover and refrigerate for 30 to 90 minutes, then drain thoroughly and pat dry with paper towels before cooking.
  • Heat the vegetable oil in a large nonstick skillet over medium heat. Add the onion and sauté until soft and translucent, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute longer.
  • Add the chicken livers, brandy, 1/2 teaspoon salt, a few grinds of black pepper and a pinch of allspice. Continue cooking, stirring often, until the livers are cooked through but still pink in the center, 7 to 9 minutes.


CHICKEN LIVER PâTé RECIPE - JACQUES PéPIN | FOOD & WINE
chicken-liver-pt-recipe-jacques-ppin-food-wine image
2013-12-07 Directions. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and …
From foodandwine.com
5/5
Category Chicken
  • In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
  • Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.


CHICKEN LIVER PATE - LOVE FRENCH FOOD DELIVERS DELICIOUS EATING
Leave to marinate for 2 hours. • Remove the bread from the milk and squeeze dry. • Now take all but 3 of the livers, and together with the bread, the ham and sausage meat, put through a fine mincer. • Mix thoroughly and gradually add the rest of …
From lovefrenchfood.com


THE BEST CHICKEN LIVER PATE RECIPE EVER
2018-08-25 Method. On a medium heat melt a knob of the butter (approx 30g) in a frying pan. Add the chicken livers and cook, gently moving them around the pan to cook through for approximately 4-5 minutes. Using a slotted spoon remove the chicken livers and pop them in to a food processor. Melt 120g of butter and pour in to the food processor along with ...
From thedorsetmeatcompany.co.uk


#1 BEST HOMEMADE CHICKEN LIVER PATE | SIMPLE. TASTY. GOOD.
Chicken liver pate: a super creamy homemade chicken liver pate with butter and flavorful juniper berries. 1. Clean the livers. Trim and remove any fat and sinew. Then let the cleaned livers soak in a large bowl filled with cold water for at least 30 minutes. 2. In the meantime pour the cream in a small saucepan.
From junedarville.com


HOW TO MAKE CHICKEN LIVER PATE (VIDEO!) | WHOLESOME YUM
2016-05-18 Cook for one minute, until fragrant. Add the chicken livers, sea salt, black pepper, thyme leaves, and water to the pan. Turn up the heat and bring to a simmer. Reduce heat to low and cover with a lid. Simmer for 4-8 minutes, stirring occasionally, until the livers are light brown on the outside and barely pink inside.
From wholesomeyum.com


CHICKEN LIVER PATE | LUNCH RECIPES | GOODTOKNOW
2019-08-02 Method. Heat the butter in a frying pan until just melted, add the shallots and garlic and fry gently for 5-6 mins until softened but not brown. Add the chicken livers to the pan and cook over a medium heat for 5 mins. Stir in the sherry and double cream and simmer for a further 1-2 mins until the chicken livers are no longer pink.
From goodto.com


CHICKEN LIVER PATE - SWEET CARAMEL SUNDAY
2020-04-01 Remove pan from the stove and set aside to cool. Use a small flat pan to toast sesame seeds and sunflower seeds. Rip stems from parsley and then use kitchen scissors to chop finely. Combine toasted seeds and parsley in a small bowl and use a spoon to stir Note 6. Spread pate on toast and use seed mix to garnish.
From sweetcaramelsunday.com


JEWISH-STYLE CHICKEN LIVER PâTé RECIPE - THE SPRUCE EATS
2021-12-20 Blend until smooth. Add hard-boiled eggs, cooked chicken livers, black pepper, and nutmeg. Process until smooth. Taste and adjust seasoning, keeping in mind that flavor will increase during refrigeration. Scrape chicken liver mixture into …
From thespruceeats.com


THE BEST CHICKEN LIVER PARFAIT / PâTé EVER
2014-01-07 Step 7. How to "Clarify" butter - Preheat your over to 110º C and place your butter in an overproof pan. This will allow the butter to slowly melt & separate. Usually takes about 5-10 minutes, then simply pass through a sieve and discard the contents of the sieve! Recipe Type: Chicken, Only 4 Things, Starters, Tapas Tags: Chicken Liver Parfait ...
From jamesmcconnell.me


RECIPE: CHICKEN LIVER PATE - WESTCOASTFOOD
2018-03-15 Soak livers in milk overnight. Dry both livers thoroughly with paper towels. Season with salt and pepper. In a large pan, brown the livers on one side in half of the butter. Flip the livers and add shallots, rosemary & thyme sprigs, along with bay leaf. Deglaze with brandy off heat. Return to heat and cook the liquid out until almost dry.
From westcoastfood.ca


COUNTRY CHICKEN LIVER PATE – BIBLE OF TASTE
2021-08-10 Lightly fry the onion in vegetable oil. Add butter and sugar. Cook for 2 to 3 minutes. Add the zest, thyme leaves, and orange. Add a pinch of salt and chili. After 2 minutes, add 50 ml (3 tbsp) of water and cook over very low heat for 20 …
From bibleoftaste.com


CHICKEN LIVER PATE FOR HOME COOKS - THE RELUCTANT GOURMET
2011-03-31 This rustic chicken liver pate recipe adapted from Marc Vetri's il viaggio di vetri cookbook is simply divine. Yes, there is a distinctive chicken liver flavor, but with all of the other ingredients combined, it is not overwhelming. In fact, you might be surprised and dismayed at the amount of butter this wonderful recipe contains. It is ...
From reluctantgourmet.com


CHICKEN LIVER PATE - YOUR HEALTHY HEDONISTA
2016-04-17 Heat the butter in a small non-stick saucepan, and saute the shallots and garlic until fragrant and soft, about 2-3 minutes. Add the water and livers, reduce the heat to low, cover, and steam for another 3-4 minutes, turning over once. The livers should be rosy pink in the center. Transfer the livers to a small food prep, add the herbs, salt ...
From yourhealthyhedonista.com


PASTIS CHICKEN LIVER PâTé | RICARDO
Add the livers and cook for 1 minute, stirring. Add the pastis and cook until the livers are pink in the centre. Transfer to a blender and purée with the remaining butter and cream. Season with salt and pepper. Pour the mixture into a 1-cup (250 ml) ramekin of or two ½-cup (125 ml) ramekins. Cover and refrigerate for 4 hours or until the ...
From ricardocuisine.com


CHICKEN LIVER PATé | FOOD CHANNEL
2018-04-28 Preparation. 1 Using a heavy skillet (I always use my favorite Lodge cast iron skillet) melt the butter over medium heat, add the chopped onion and minced garlic. Sauté until lightly transparent. 2 Add chicken livers and turn them over to brown evenly on all sides. Depending on their size, cook livers for 5-8 minutes until they are cooked through.
From foodchannel.com


CHUNKY CHICKEN LIVER PâTé RECIPE - SASCHA LYON | FOOD & WINE
Add the shallots to the skillet and cook over high heat until softened, about 1 minute. Add the port and cook, scraping up any browned bits, until reduced to a thick syrup, about 2 minutes.
From foodandwine.com


CHICKEN LIVER PATE - A CHEAP & EASY STARTER | GREEDY GOURMET
2020-10-01 Scrape the cream cheese into the bowl of a blender or food processor and add the chicken liver mixture with the flesh of the butternut squash. Blend until smooth then add seasonings to taste. Scrape the pâté into a serving bowl and smooth the top. Chill for 2 hours, then garnish with a chopped fresh herbs before serving.
From greedygourmet.com


THE BEST EVER CHICKEN LIVER PATE | DRIZZLE AND DIP
2014-12-15 Melt the butter in the pan and saute the onion for about 5 minutes until turning soft. Add the chicken livers, garlic and bay leaves and cook over moderate heat, stirring until the chicken livers are just done – about 4 – 8 minutes. Season with salt and pepper. Add the brandy just before finishing off and allow this to cook for a couple of ...
From drizzleanddip.com


RECIPE FOR LIVER PATE - EASIEST METHOD - GREAT FLAVOR
Begin to cook at medium-high for 1-2 minutes. Then, reduce to low heat. Cover and cook over low heat at least 12-15 more minutes. Ensure liver is fully cooked and onions translucent. Scrape bottom and stir a couple of times during cooking. Blend mixture until smooth in an electric blender while slowly adding the remaining butter.
From darngoodrecipes.com


CREAMY CHICKEN LIVERS WITH QUICK CARAMELIZED ONIONS
Stir to combine and cover with a tight fitting lid. Cook until the onions are very soft, stirring occasionally for 10-15 minutes. Remove the lid and continue to cook until any remaining liquid has cooked off and the onions turn a golden brown color. Stir in half of the brandy to the caramelized onions to deglaze the pan.
From garlicandzest.com


CHICKEN LIVER PâTé - KOSHER BY GLORIA
2014-02-03 To Kasher livers: Spread livers out on foil. Sprinkle generously with kosher salt. Put under top shelf of broiler for a few minutes or until salt has set. Remove livers, turn over, salt on the other side and return to broiler for a few minutes longer. Remove livers from broiler, rinse well and proceed with recipe.
From kosherbygloria.com


CHICKEN LIVER PATE - APPETIZER RECIPES - GOOD HOUSEKEEPING
2008-08-20 Directions. In 10-inch skillet, melt butter over medium-high heat. Add onion and cook, stirring frequently, until tender and golden, about 10 minutes. Stir in garlic and chicken livers and cook ...
From goodhousekeeping.com


CHICKEN LIVER PâTé - WHAT GREAT GRANDMA ATE
2016-05-02 Instructions. Squeeze 1/2 lemon juice over the chicken liver, coat it evenly, and let it soak for at least 1 hour in the fridge. Pour and discard the lemon juice, then rinse the liver under running water. Pat dry with a paper towel. Melt 2 tbsp of butter, ghee, or coconut oil in a large skillet over medium high heat.
From whatgreatgrandmaate.com


BEST EVER CHICKEN LIVER PATE - GOURMET DIRECT
75 g butter. 50 g butter. 3 rashers bacon finely sliced. Chop livers and trim off any white sinews then place in a bowl with the brandy , marinate for 1 1/2 hours. Drain livers and then heat 50g butter in pan. Add onions, livers, bacon, thyme and bay leaf and simmer for 5 minutes. Remove from heat and remove bay leaf.
From gourmetdirect.co.nz


EASY CHICKEN LIVER PâTé - COPYKAT RECIPES
2022-03-27 Remove the livers from the pan. Deglaze the pan with Marsala, dry white wine, chicken broth, or water. Process the livers and 2 hard-boiled eggs by chopping them finely, running them through a grinder, or pulsing them a few times in a food processor. Return the livers, eggs, and onions to the pan and stir to combine.
From copykat.com


PAšTETA - CHICKEN LIVER PATé – ADRIATIC GOURMET
2021-02-01 Turn the heat up and add the chopped livers. Cook for 3 minutes, turning with a spatula; do not worry if the centers are a little pink. Make sure you don't overcook. Add wine and deglaze and let most of the wine evaporate. Put into blender or food processor. Add the thyme, Vegeta, black pepper, cream, softened butter, and blitz until super-smooth.
From adriaticgourmet.com


EVERYDAY GOURMET | CHICKEN LIVER PATE ALLA TOSCANA
baking paper. Leave 2 cm between each one and cook in the oven at 180C for 8-10mins. Slice the onion and caramelize in a frypan with the butter. Add the cleaned chicken liver and brown them, Careful not to burn the onion. Add capers, anchovies, sage and a little salt. Add the sweet wine and let evaporate completely.
From everydaygourmet.tv


THE HEALTHY FAMILY CHRONICLES: GOURMET CHICKEN LIVER PâTé
2010-02-14 Gourmet chicken liver pâté This easy recipe for delicious chicken liver pâté is adapted slightly from Mark Bittman's recipe, 12/30/09 New York Times. It should be puréed very smooth and refrigerated for a few hours to achieve the right consistency; however, babies and toddlers will enjoy eating some warm from a spoon directly after puréeing.
From healthyfamilychronicles.blogspot.com


EASY TO MAKE COUNTRY STYLE CHICKEN LIVER PATE
2013-08-26 Add the onion and garlic and cook, stirring a bit, until the vegetables are softened, about 5 minutes. Add the chicken livers and the butter, and cook, stirring occasionally, until the butter is all melted and the livers are cooked but slightly pink inside still, about 5 minutes. Transfer mixture to a food processor and add parsley; pulse a few ...
From cookingwithmichele.com


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