COLLEEN'S CHICKEN LIVER PATE
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
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
CREAMY CHICKEN LIVER PâTé
French pâté is in fact easier to make than my grandmother's chopped liver, which called for rendering chicken fat. Here, you just soften onions in butter, cook the livers, cool, purée and refrigerate. You don't have to bother with soaking the livers in milk, a step found in many recipes. Season aggressively: you want to taste the pepper, the coriander, the brandy and even the allspice and clove. Finally, cook the liver quickly, over pretty high heat. What you want is to brown the outside while keeping the inside pink. This, perhaps, is another major difference between pâté and chopped liver, in which the livers are almost always cooked to death.
Provided by Mark Bittman
Categories dips and spreads, appetizer
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- In a spice grinder or clean coffee grinder, combine peppercorns, allspice, clove and coriander seeds; grind until fine and set aside.
- Melt 2 tablespoons butter in a skillet over medium-high heat; when foam subsides, add onion and cook until softened, about 3 to 4 minutes. Add livers to pan and sprinkle with salt; cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side. Be sure to keep heat relatively high so that the outside of livers sears and inside stays pink.
- Put onion, livers and their buttery juices into a food processor or blender with remaining butter, the cream, spices and brandy. Purée mixture until it is smooth; taste and adjust seasoning.
- Put pâté in a terrine or bowl, smooth top and put in refrigerator for 2 to 3 hours or until fully set. Serve pâté with bread or crackers.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 15 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 8 grams, Sodium 187 milligrams, Sugar 1 gram, TransFat 0 grams
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
EASY CHICKEN LIVER AND BRANDY PATE
Make and share this Easy Chicken liver and Brandy Pate recipe from Food.com.
Provided by Evie3234
Categories Spreads
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a pan, add onion, garlic and bacon.
- Cook until onion is tender and bacon is cooked.
- Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
- Remove from heat.
- Stir in thyme, pepper, cream, brandy and melted butter.
- Spoon mixture into a food processor or blender and process until smooth.
- Pour into serving dishes.
- -------Topping-------.
- Pour melted butter over pate.
- Sprinkle with chopped chives.
- Refrigerate pate overnight.
- Stand at room temp 30 minutes before serving.
- Serve with toast, crackers or crusty french bread.
CREAMY CHICKEN LIVER PâTé
From the NY Times. Here for safe keeping. Hopefully I'll make it next year since my standard recipe has too much butter.
Provided by MarielC
Categories < 60 Mins
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a spice grinder or clean coffee grinder, combine peppercorns, allspice, clove and coriander seeds; grind until fine and set aside.
- Melt 2 tablespoons butter in a skillet over medium-high heat; when foam subsides, add onion and cook until softened, about 3 to 4 minutes. Add livers to pan and sprinkle with salt; cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side. Be sure to keep heat relatively high so that the outside of livers sears and inside stays pink.
- Put onion, livers and their buttery juices into a food processor or blender with remaining butter, the cream, spices and brandy. Purée mixture until it is smooth; taste and adjust seasoning.
- Put pâté in a terrine or bowl, smooth top and put in refrigerator for 2 to 3 hours or until fully set. Serve pâté with bread or crackers.
Nutrition Facts : Calories 207.7, Fat 17.3, SaturatedFat 10.1, Cholesterol 237.8, Sodium 125.9, Carbohydrate 1.7, Fiber 0.2, Sugar 0.6, Protein 10.1
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
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