Quick Chicken Liver Pate Food

QUICK AND EASY CHICKEN LIVER PATE

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

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.

CHICKEN LIVER PATE'

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.

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.

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.

QUICK CHICKEN LIVER PATE

Steps:

• In a wide frying pan, melt the 2 tsp butter over medium-high heat; add green onions, cook, stirring, until limp.
• Add chicken livers; cook, turning, until browned.
• Stir in wine, salt, thyme and pepper; reduce heat and simmer, uncovered, for 3 minutes.
• Add the 2 T parsley.
• Transfer mixture to a food processor and whirl until smooth; with motor running, drop in butter pieces, a few at a time, and whirl until well combined.
• Cover and refrigerate for at least 3 hours or for up to 4 days.
• Garnish with additional parsley, if desired.

CHICKEN LIVER PATE

Steps:

• In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain on paper towels, season with salt and pepper and set aside for garnish.
• In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels.
• In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired.
• Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours.
• Garnish with the crispy onions and grate the remaining 2 hard-boiled eggs right before serving. Serve with bread, toasts or crackers.

DIVINE CHICKEN LIVER PATE

Steps:

• Melt butter and gently fry the chopped onion and chicken livers until softened and just cooked.
• Spoon into blender.
• Add herbs and seasoning and blend well.
• Add the Apricot brandy to give a smooth and creamy texture.
• Pour into suitable dishes (about 3-4 small bowls).
• Smooth the top of pate in each bowl.
• Gently press a bay leaf into the surface of each.
• Top each bowl of pate with a little melted butter to prevent the air from discolouring.
• Chill.
• Serve garnished with parsley.

THE EASIEST LUXURY CHICKEN LIVER PATE

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.

RUSTIC CHICKEN LIVER AND MOREL PATE

Steps:

• Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
• Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
• Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.
• Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.
• Bake in the preheated oven until pate has set, about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving

COLLEEN'S CHICKEN LIVER PATE

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.

CHICKEN LIVER PATE

Steps:

• In a large skillet, saute chicken livers and onion in chicken fat for 10 minutes or until livers are no longer pink. Transfer to a food processor; cover and process until chicken livers are coarsely chopped. , Add the mushrooms, eggs, 1 tablespoon sherry, salt and pepper. Cover and process until smooth, adding more sherry or broth if needed for pate to reach desired consistency. , Transfer to a bowl. Cover and refrigerate for at least 3 hours. Serve with melba rounds or assorted crackers.