DIJON CHICKEN LIVER PATE
I first served this chicken liver pate at a holiday party quite a few years ago, and it was a real hit. The special flavoring comes from cream cheese, mustard and pork sausage. -Katherine Wells, Brodhead, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, cook sausage and onion until meat is no longer pink; remove with a slotted spoon and set aside. In the drippings, cook chicken livers over medium heat for 6-8 minutes or until no longer pink. Drain; cool for 10 minutes., Place chicken livers, milk and mustard in a blender or food processor; cover and process. Add sausage mixture, cream cheese and seasonings; cover and process until nearly smooth. , Pour into a 3-cup serving bowl. Cover and refrigerate for 6 hours or overnight. Serve with crackers.
Nutrition Facts : Calories 69 calories, Fat 6g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 108mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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 PATE
Make and share this Chicken Liver Pate recipe from Food.com.
Provided by Kermit in Huntsville
Categories < 30 Mins
Time 20m
Yield 6 ramekins, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak livers in milk for at least 2 hours and drain well.
- Melt 4 tablespoons butter in a saute pan over medium heat.
- Add onions and cook until soft (about 3 minutes).
- Add garlic and cook for about 1 minute.
- Add livers, 1 tablespoons peppercorns, bay leaves, thyme, salt & pepper.
- Cook stirring until livers are brown on outside and pink inside (about 5 minutes).
- Add cognac and cook until most of the liquid is gone.
- Cool.
- Discard bay leaves.
- In food processor puree liver mixture.
- Add remaining butter in pieces and pulsing to blend.
- Fold in remaining tablespoon of green peppercorns and adjust seasonings to taste.
- Pack in ramekins, cover and vacuum seal.
- Refrigerate or freeze.
Nutrition Facts : Calories 407.4, Fat 30.9, SaturatedFat 17.8, Cholesterol 460.8, Sodium 407, Carbohydrate 10.9, Fiber 1.9, Sugar 1.8, Protein 22.4
CHICKEN LIVER PATE
Make and share this Chicken Liver Pate recipe from Food.com.
Provided by evelynathens
Categories Chicken Livers
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, let livers soak in milk, covered and chilled, overnight; drain and puree until smooth.
- Force through a fine sieve into a bowl.
- In a deep saucepan, combine shallots, garlic, thyme, Madeira, Port and brandy.
- Cook over high heat until reduced to about 1/3 cup; let cool.
- Preheat oven to 300 degrees F.
- Butter an 11 x 3 x 2 inch loaf pan.
- Whisk eggs and yolks into liver puree and whisk in shallot mixture, clarified butter and season to taste.
- Turn into a prepared pan, cover with a double layer of foil, set in a larger pan of hot water and bake for 1 hour.
- Remove from water, let cool completely, chill overnight.
- Run a knife around edge of pan and unmold onto a platter lined with parsley.
- Serve with an interesting variety of crackers, toast points and black bread.
Nutrition Facts : Calories 350.2, Fat 27.2, SaturatedFat 16.2, Cholesterol 264.9, Sodium 56.8, Carbohydrate 5.5, Sugar 2.2, Protein 8.9
CHICKEN LIVER PATE'
Make and share this Chicken Liver Pate' recipe from Food.com.
Provided by papergoddess
Categories Spreads
Time 20m
Yield 1 log
Number Of Ingredients 10
Steps:
- Cook chicken livers in boiling water for about 7-10 minutes; drain well.
- Blend chicken livers with all other ingredients EXCEPT PARSLEY with hand mixer.
- Chill until firm; shape into a log and roll in parsley if desired.
- Keep refrigerated until served.
CHICKEN LIVER PATE
Cooked chicken livers, sherry, onion, Dijon mustard and sour cream are puréed in a blender for a smooth, savory appetizer spread.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes 28 servings.
Number Of Ingredients 10
Steps:
- Sprinkle gelatine over cold broth in blender container; let stand 3 minutes.
- Add hot broth; cover. Blend on low speed 2 minutes or until gelatine is completely dissolved. Add chicken livers, sour cream, onion, mustard, sherry, salt and pepper; cover. Blend on high speed until blended.
- Pour into 4-cup mold or bowl. Refrigerate several hours or until firm.
- Unmold onto serving plate. Serve as a spread on crackers.
Nutrition Facts : Calories 30, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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