Chicken Liver Pâté With Red Onion Jam Food

CHICKEN-LIVER PâTé

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.

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.

BOURBON CHICKEN LIVER PâTé

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 PATE: TERRINE DE FOIES DE VOLAILLE

Steps:

• In a bowl, soak the livers in the milk for 2 hours. Drain well.
• In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
• Remove from the heat and let cool slightly. Discard the bay leaves.
• In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
• Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
• To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.

FRIED CHICKEN LIVER PITAS WITH RED ONION MARMALADE AND WATERCRESS

Steps:

• 1. Place the chicken livers in bowl with the buttermilk. Sprinkle with some salt and pepper and set in the refrigerator for 30 minutes.
• 2. Saute the red onions in 3 tablespoons butter in a medium skillet over medium-low heat for 20 minutes. Add the sugar and balsamic and cook until the balsamic is reduced by half and is a paste-like consistency, about 4 minutes. Whisk in the remaining 1 tablespoon butter.
• 3. Heat the mini pitas over a grill or a burner for 10 seconds per side. Cut into wedges and set aside.
• 4. Heat canola oil in a deep-fat fryer to 350 degrees F. Combine the flour, cornmeal, cayenne, baking soda, and some salt and pepper in a shallow bowl or pie plate. In batches, remove the chicken livers from the buttermilk and dredge in the flour mixture, shaking off the excess flour. Gently add the livers to the fryer and cook 1 1/2 minutes. Drain on a paper towel-lined baking sheet and sprinkle with salt.
• 5. Place 1 tablespoon onion marmalade on a wedge of pita, then top with watercress leaves and a chicken liver.

CHICKEN LIVER PâTé

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.

WHIPPED CHICKEN LIVERS WITH SHALLOT JAM

Steps:

• Place raisins in a medium heatproof bowl. Place red wine in a small saucepan and bring to a boil over high heat. Pour wine over raisins; cover bowl with plastic wrap and let stand until raisins are plump, at least 2 hours. Drain.
• Heat 2 tablespoons butter in a large skillet over high heat until melted. Add shallots and reduce heat to medium-high. Cook, stirring, until shallots are caramelized, 2 to 3 minutes. Remove shallots from skillet and set aside.
• Increase heat to high and add 2 tablespoons butter. Add chicken livers and season with salt and pepper; cook until lightly browned, 2 to 3 minutes. Return shallots to skillet along with both vinegars. Cook until liquid is reduced by half. Remove from heat and let cool completely.
• Transfer chicken liver mixture and cooking liquid to the bowl of a food processor. Add remaining 12 tablespoons butter and process until smooth. Add saba and pulse to combine; strain through a fine mesh sieve. Cover and transfer to refrigerator until chilled.
• Serve whipped chicken liver on toasted bread with jam. Sprinkle with soaked raisins and sea salt.

CHICKEN LIVER PATE A LA JACQUES PEPIN

Steps:

• 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.
• Enjoy!