Yummy Chicken Liver Pate Food
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
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
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
SIMPLE, DELICIOUS CHOPPED CHICKEN LIVER PATE
This chopped liver is is so easy, yet so simple to prepare. My family always looks forward to Passover dinner, because they know I'll be serving it with matzo crackers. It's also delicious on bagels the rest of the year. The pinch of sugar keeps the liver from having any bitter taste and makes such a difference when you use it.
Provided by KarenTheMiltch
Categories Spreads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a frying pan, heat oil. Add onions and sautee until golden brown. Remove to a plate. Add chicken livers to pan and fry until completely cooked, and no longer wet. Remove to a plate and let onions and livers cool completely.
- Once cool, place livers and onions together in a food processor. Process, until desired texture, taking care not to over process, as chopped liver should have a bit of texture.
- Place mixture in a bowl and add salt to taste, and a pinch of sugar. Add eggs and stir until blended.
- Chill several hours before serving.
Nutrition Facts : Calories 132, Fat 7.6, SaturatedFat 1.6, Cholesterol 249.2, Sodium 57, Carbohydrate 3.9, Fiber 0.5, Sugar 1.8, Protein 11.5
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- In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
- Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.
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