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
THE EASIEST LUXURY CHICKEN LIVER PATE
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
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 PATE
Steps:
- In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain on paper towels, season with salt and pepper and set aside for garnish.
- In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels.
- In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired.
- Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours.
- Garnish with the crispy onions and grate the remaining 2 hard-boiled eggs right before serving. Serve with bread, toasts or crackers.
QUICK AND EASY CHICKEN LIVER PATE
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
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!
CHICKEN-LIVER PâTé
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
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 PâTé
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
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
PORT & CHICKEN LIVER PâTé
Impress dinner guests with homemade port and chicken liver pâté, which takes just 30 minutes to make. Enjoy as a starter with our rosemary crackers
Provided by Emma Freud
Categories Starter
Time 30m
Number Of Ingredients 7
Steps:
- Put 100g butter, shallots, garlic, orange and thyme in a pan and fry gently for 8 mins.
- Add the chicken livers and cook gently for another 4 mins.
- Add the port or marsala and cook for a further min, then tip it all into a blender.
- Blitz until smooth, season, then add the remaining butter and blitz again.
- Sieve into a pretty bowl and put it straight into the fridge.
- Give it a couple of hours to set, then spread on crackers.
Nutrition Facts : Calories 328 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
EASY CHICKEN LIVER PATE
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
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
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EASY SMOOTH CHICKEN LIVER PATE RECIPE BY THE CHIAPPAS
From thechiappas.com
Servings 4Total Time 30 minsEstimated Reading Time 2 mins
- CUT the livers into equal sized pieces. Dice the butter. Peel and very finely chop the shallot or onion. Pick the leaves from the thyme sprigs.
- PLACE a medium frying pan on a low to medium heat. Add a knob of butter and then add the shallot, thyme and sage leaves.
- COOK for around 5-10 minutes stirring until the shallot has softened but not coloured. Turn up the heat to high and add the livers (with a little more butter if it’s looking a little dry). Moving quickly, fry the livers for around 2 minutes until brown on the outside but still a little pink in the middle. Tip the livers straight into a food processor.
- LEAVING all the cooking juices in the pan, return to the heat and add the Madiera wine or brandy. Allow to bubble away until you’re left with around 2 tablespoons of lovely smelling cooking liquor.
CHICKEN LIVER PâTé RECIPE - JACQUES PéPIN | FOOD & WINE
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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.
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