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 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
ELSA'S WARM CHICKEN LIVER SPREAD WITH THE WORKS
Steps:
- Preheat oven to 400 degrees F.
- In a large skillet, melt butter over medium heat. Add onions and sweat them 15 minutes; - do not let brown. Once the onions are sweet and tender, add livers and raise heat just a bit. Cook until livers are firm and cooked through, another 5 to 6 minutes.
- While livers cook, place bread on a cookie sheet and bake in oven to dry out and toast, 5 to 6 minutes. Cut toasted bread slices corner to corner. Pile toast triangles into a bread basket.
- Combine salt, pepper and thyme and sprinkle over the livers and onions. Place mixture in food processor in batches and grind into smooth spread. Transfer to a serving bowl.
- Fill ramekins or other small dishes with cornichons, shallots, mustard, and capers and arrange around the warm spread and toast basket.
CHOPPED CHICKEN LIVER SPREAD
Make and share this Chopped Chicken Liver Spread recipe from Food.com.
Provided by figaro8895
Categories Chicken Livers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Saute the livers in half the fat until they are no longer pink inside, about 5 minutes.
- Remove from the pan and add the onion and the remaining fat.
- Saute the onion until golden.
- Grind the liver-onion mixture and the eggs using a coarse blade on your grinder.
- Add the crispy fried skin and tiny pieces of crunchy friend chicken fat if you wish.
- Add salt and pepper.
- Serve with toast points or crackers.
Nutrition Facts : Calories 268.6, Fat 17.8, SaturatedFat 5.5, Cholesterol 506.6, Sodium 112.6, Carbohydrate 3.1, Fiber 0.4, Sugar 1.5, Protein 22.6
CHICKEN LIVER SPREAD
I serve this flavorful spread with sliced rye bread or wheat crackers. Prep time is approximate and cook time is for 2 hours chilling.
Provided by keen5
Categories Spreads
Time 32m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- In 10-inch skillet melt butter; add chicken livers and garlic.
- Cook over medium high heat, stirring occasionally, until liver is fork tender (6 to 8 minutes).
- Stir in remaining spread ingredients.
- Continue cooking until heated through (1 to 2 minutes).
- Spoon into blender container or food processor.
- Blend or process until smooth.
- Press liver mixture into greased 2 cup mold or soup bowl.
- Chill until firm (1 to 2 hours).
- In small bowl, stir together all frosting ingredients.
- Unmold liver spread onto a serving plate.
- Frost liver spread, decorating if desired.
Nutrition Facts : Calories 744.2, Fat 63.7, SaturatedFat 37.1, Cholesterol 784.9, Sodium 1271.2, Carbohydrate 5.7, Fiber 0.9, Sugar 0.9, Protein 38.1
CHICKEN LIVER SPREAD
What does this look like, chopped liver? Actually it looks like a mosaic. Like great Southern folk art, this recipe takes something humble and puts it on a pedestal so it can be admired. Chicken livers are so inexpensive and can be transformed into a luxury with the addition of a poultry seasoning blend, onions, butter, and bacon. Lining the bowl with plastic wrap and taking some artistic license with bread and butter pickles and pimientos means that this spread, when inverted for serving, becomes something to behold.
Yield makes 2 cups
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine 1 1/2 cups water with the chicken livers, onion, and poultry seasoning. Simmer for 10 minutes. Remove the pan from the heat and allow the livers to cool in the liquid.
- When the livers are cool, drain well. Put the livers, butter, bacon, mustard, salt, and pepper in the bowl of a food processor. Pulse until the mixture is smooth, adding the chicken broth as needed to make a smooth thick paste.
- Line a 2-cup bowl with plastic wrap and spray with nonstick cooking spray. Arrange the pickle slices and pimientos in a mosaic or other decorative pattern in the bowl. Spoon the liver mixture over the pickles. Press lightly and tap several times on the counter to knock out any air bubbles. Cover and refrigerate for at least 2 hours.
- To unmold, dip the bowl in hot water for a minute and invert onto the serving platter; discard the plastic wrap. Serve with the baguette slices.
- Lucky for me I'm married to an artisan baker. Not only does he smell like a warm, freshly baked loaf of bread much of the time, but he also makes me baguettes. When I ask nicely, he will make them with wild rice cooked in chicken broth to serve alongside this beautiful spread.
- Bread and butter pickles let the rich iron flavor of the livers come through, whereas small dills can cover up their flavor.
CHOPPED CHICKEN LIVER
Marsala and thyme turn humble chopped chicken liver into an even more enticing crowd-pleasing spread for crackers during a Passover gathering
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Heat chicken fat in a large skillet over medium heat. Add onions; cook, stirring often, until translucent, 8 to 10 minutes. Reduce heat to medium-low. Cook until caramelized, about 25 minutes more. Add livers. Sprinkle with 1 teaspoon salt; season with pepper. Cover; cook, stirring often, until livers are cooked through, about 12 minutes. Transfer to a bowl.
- Place skillet over medium heat. Add Marsala and thyme. Cook, stirring, until reduced by half, about 2 minutes. Let cool completely. Pulse pan juices, onions, livers, and eggs in a food processor until coarsely chopped. Sprinkle with remaining teaspoon salt, and season with pepper. Serve with crackers.
JEWISH DELI-STYLE CHOPPED CHICKEN LIVERS
The Jewish version of pate, this rich spread gets a flavor boost from the sweet caramelized onions and the rendered chicken fat. Not a dish for the faint of heart, literally. It's wonderful on little pumpernickel squares with cornichons, but in a Jewish deli you can also find it spread between two slices of rye for lunch. Can be made 1 day ahead and kept in the refrigerator. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Chicken Livers
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the Schmaltz as directed in the recipe. Rinse the livers and pat them dry with paper towels.
- In a large saute pan set over meidum heat, heat 2 tablespoons of the Schmaltz and saute the livers until browned, turning once, about 2 to 2 1/2 minutes per side. They should be just barely pink inside. Don't overcook them or they will be dry. Transfer the livers to a cutting board to cool.
- Using the same pan, heat another 2 tablespoons of the Schmaltz and add the onion. Cook, stirring occasionally, until golden brown, about 10 minutes.
- Transfer the cooked onions and livers to the bowl of a food processor. Add the eggs, salt, pepper, and remaining 2 tablespoons of Schmaltz. Pulse 6 to 8 times, until coarsely chopped. Do not puree. Taste for seasoning and chill at least 2 hours before serving.
- Serve with toast, crackers, or mazto and cornichons.
CHICKEN LIVER AND EGG SPREAD
Not chopped liver, but a spread that can be a filling for canapes, spread on matzah's or as an appetizer with some slices of tomato. The recipe is from Bonne Rae London. Not a recipe I like but I make it for my husband and others. Sometimes I add extra green chopped onion.
Provided by PetsRus
Categories Spreads
Time 35m
Yield 2 cups approx
Number Of Ingredients 5
Steps:
- Grill the chicken livers, let them cool, trim and cut in chunks.
- Process in the food processor, pulsing until finely chopped, transfer to a mixing bowl.
- Now do the same with the onion, add to the liver.
- The same again for the eggs, or do them by hand because you don't want them too fine.
- Add also to the liver mixture.
- Add the chicken fat and blend well, season with salt and pepper.
- Chill before serving.
Nutrition Facts : Calories 569.4, Fat 40.7, SaturatedFat 12.4, Cholesterol 1046.6, Sodium 269.4, Carbohydrate 9.3, Fiber 1.1, Sugar 4.9, Protein 38.9
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