Quick And Easy 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

QUICK AND EASY CHICKEN LIVER PATE



Quick and Easy Chicken Liver Pate image

A very easy pate that's big on taste as opposed to those that boil the livers. Great on crackers and especially in Beef Wellington!

Provided by Axe1678

Categories     Spreads

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 6

1 lb chicken liver
1/4 cup butter
1 onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 hard-boiled egg (optional)

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!

CHARCUTERIE CHICKEN LIVER PATE



Charcuterie Chicken Liver Pate image

This is from Tyler's Ultimate. I love pate, but I'm the only one in the house who will eat it, so up until now, I've never made it myself. This recipe looked so approachable for a normal home cook, that I decided I could do it. I hope you will too! Prep time is hands-on time, Cooking time is chilling in the fridge.

Provided by IngridH

Categories     Spreads

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb chicken liver
6 tablespoons port wine
14 tablespoons butter (1 3/4 sticks)
2 shallots, chopped
1 garlic clove, crushed
1 teaspoon fresh thyme, chopped
1/4 cup heavy cream
kosher salt
fresh ground black pepper

Steps:

  • Rinse the livers and pat dry.
  • Cover with the Port, and chill for 2 hours.
  • Melt 3 tablespoons of the butter in a medium skillet.
  • Add the shallots, garlic, and thyme. Cook over medium low heat, stirring, until softened but not browned, about 3 or 4 minutes.
  • Remove the livers from the Port (reserve the Port) and add to the skillet. Continue to cook, without browning, until the livers just start to change color, another 3 to 4 minutes.
  • Add the Port and simmer for 2 minutes.
  • Place the liver mixture in a blender, and puree until smooth.
  • Add 3 more tablespoons of butter, and puree again until smooth.
  • Add the cream, and pulse until it is incorporated.
  • Season with salt and pepper.
  • Spoon into a 3 cup container (terrine, loaf pan, mason jar) and smooth the surface of the pate.
  • Chill for 1 hour, until it just starts to firm up.
  • Melt the remaining butter, and pour over the top of the pate, covering it completely.
  • Refrigerate overnight or up to a week.
  • Serve on toasted baguette slices or other crusty bread.

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

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