BACON & CHICKEN LIVER PATE
I have yet to try this recipe but it looked good and I wanted to keep it for later to use. I love chicken Liver Pate and bacon so this seemed perfect.
Provided by bfo4007
Categories Spreads
Time 3h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large pan.
- Add the bacon, garlic and onion and cook gently for 3 minutes.
- Stir in the chicken livers and cook for 5 minutes.
- Season liberally with salt and pepper.
- Stir in the herbs and mushrooms.
- Add the sherry and cook until the liquid has evaporated.
- Cool, then work in an electric blender until smooth.
- Stir in the cream and lemon juice.
- Spoon into a greased ovenproof dish.
- Cover with a lid and stand in a roasting pan, containing water to a depth of 2½cm.
- Bake in a preheated cool oven 150°C, 300°F, Gas Mark 2 for 2 to 2½ hours until cooked through.
- Allow to cool.
- Cover and chill until required.
CHICKEN LIVER & BACON PATE
This easy, potted pate puts the delicious flavors of bacon, onion & rich chicken livers together. It's a nice snack with crusty bread or crackers--add onion slivers, and a little chopped egg, capers or parsley.
Provided by By Monica Kass Rogers
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Ensure that you have removed and discarded all connective tissue and any fat or veins from chicken livers. Spread bacon on a half-sheet pan in a single layer and oven-bake at 350 degrees until soft-cooked. Don't cook until crispy! In a saute pan over low heat, warm vegetable oil. Add finely-minced onion and cook until very soft and translucent Add cleaned chicken livers to pan and continue to cook over low heat until livers have just about lost all pinkness. Add port and continue simmering another two minutes until livers are just cooked through and most of the liquid has evaporated. In the work bowl of a food processor, pulse bacon until finely minced. Add liver and onions and continue to pulse until very smooth. Season with plenty of fresh cracked black pepper and a little sea salt, to taste. Pulse again to incorporate well. Spoon paste into two crocks, cover with plastic wrap that you have sprayed with a little vegetable oil, and refrigerate until firm. Serve pate with your favorite crackers or crisp bread and a little onion, chopped egg and tiny capers.
CHICKEN LIVER & PINEAU PâTé
A rich, sweet pâté recipe using pineau - a sherry-like aperitif - great as a dinner party starter.
Provided by Mary Cadogan
Categories Side dish, Starter
Time 20m
Yield Serves 6-8 as a snack or starter
Number Of Ingredients 8
Steps:
- Rinse the chicken livers and cut away any dark patches and small stringy threads. Pat dry with kitchen paper. Heat 25g of the butter in a frying pan until foaming, then add the lardons or bacon and fry until crisp. Add the garlic, chicken livers and thyme and fry briskly for about 5 mins, until they are evenly browned. They should be nicely browned on the outside, but pink inside and should feel squashy when pressed.
- Add the pineau, salt and pepper, then bubble for a few mins. Remove from the heat. Blitz the mixture in a food processor until smooth, then spoon into a jar or dish. Smooth the top.
- Melt the remaining butter, put a herb sprig or bay leaf on top of the pâté and pour over the butter, leaving the sediment behind. Leave to cool, then chill until set.4 Serve spooned from the dish with toasted brioche, a bowl of cornichons and a little sea salt.
Nutrition Facts : Calories 263 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 18 grams protein, Sodium 0.95 milligram of sodium
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!
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.
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.
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4.7/5 (3)Total Time 55 minsCategory Appetizer, PartyCalories 454 per serving
- Peel and dice the onion. Dice the bacon. Rinse the chicken livers in cold water, then chop coarsely, taking care to remove any sinews. (See notes)
- Melt 20g butter in a frying pan and gently fry the bacon and onion until the onion is translucent and the bacon has released its fat. This will take approximately 5 minutes.
- Add the chopped chicken livers, the thyme and the brandy. Season with salt and black pepper to taste, and continue to fry for another 5 minutes until the chicken liver is no longer pink.
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- In a medium pan, cook all the bacon until crisp and set aside on a plate. Pour most of the bacon grease into a measuring cup, but leave enough behind to leave the bottom of the pan well-coated.
- Add the chicken livers, thyme and rosemary. Cook until the livers are no longer pink in the center. Remove everything from the pan and set aside to cool for a few minutes.
- While you're waiting for the livers to cool, add enough coconut oil (or oil of your choice) to the bacon grease to equal ⅓ cup.
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