Bourbon Chicken Liver Pâté


BOURBON CHICKEN LIVER PâTé

Recipe From epicurious.com

Yield Makes 8 to 10 servings

Steps:

  • Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top.
  • Melt remaining 1/2 stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.
  • Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.


Bourbon Chicken Liver Pâté image

Number Of Ingredients: 15

Ingredients:

  • 1 1/2 sticks (3/4 cup) unsalted butter
  • 1 cup finely chopped onion
  • 1 large garlic clove, minced
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
  • 1 teaspoon minced fresh marjoram or 1/4 teaspoon dried
  • 1 teaspoon minced fresh sage or 1/4 teaspoon dried
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground allspice
  • 1 pound chicken livers, trimmed
  • 2 tablespoons bourbon
  • Accompaniment: crackers or toasted baguette slices
  • Garnish: a fresh thyme, marjoram, or sage sprig
  • Special Equipment
  • a 2 1/2-cup crock or terrine or several small ramekins


BOURBON CHICKEN LIVER PâTé

Recipe From epicurious.com

Yield Makes 8 to 10 servings

Steps:

  • Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook the onion and garlic, stirring, until softened, about 5 minutes. Add the herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked on the outside but still pink when cut open, about 8 minutes.
  • Stir in the bourbon and remove from the heat. Purée the mixture in a food processor until smooth, then transfer the pâté to a 2 1/2-cup crock and smooth the top.
  • Melt the remaining 4 tablespoons butter in a very small heavy saucepan over low heat, then remove the pan from the heat and let the butter stand 3 minutes. If using an herb garnish, put a sprig on top of the pâté. Skim the froth from the butter, then spoon enough clarified butter over the pâté to cover its surface, leaving the milky solids in bottom of pan.
  • Chill the pâté until the butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.
  • DO AHEAD
  • The PÂTÉ can be chilled up to 2 weeks. Once butter seal has been broken, pâté keeps for up to 1 week chilled, its surface covered with plastic wrap.


Bourbon Chicken Liver Pâté image

Number Of Ingredients: 14

Ingredients:

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 cup finely chopped onion
  • 1 large garlic clove, minced
  • 1 teaspoon minced fresh thyme, or 1/4 teaspoon dried
  • 1 teaspoon minced fresh marjoram, or 1/4 teaspoon dried
  • 1 teaspoon minced fresh sage, or 1/4 teaspoon dried
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground allspice
  • 1 pound chicken livers, trimmed
  • 2 tablespoons bourbon
  • Fresh thyme, marjoram, or sage sprig, for garnish
  • Crackers or toasted baguette slices, for serving
  • Special equipment: 2 1/2-cup crock or terrine or several small ramekins


CHICKEN LIVER PATE

This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.

Recipe From allrecipes.com

Provided by MISS AMY

Time 35m

Yield 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.


Chicken Liver Pate image

Number Of Ingredients: 8

Ingredients:

  • 1 tablespoon butter
  • 1 clove garlic, peeled and chopped
  • 1 tablespoon chopped onion
  • ¼ pound chicken livers, trimmed and chopped
  • 2 tablespoons dry sherry
  • ⅓ (8 ounce) package cream cheese, softened
  • hot sauce to taste
  • salt and pepper to taste


CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE

Recipe From foodnetwork.com

Provided by Food Network

Time 6h40m

Yield 6 servings

Steps:

  • In a bowl, soak the livers in the milk for 2 hours. Drain well.
  • In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
  • Remove from the heat and let cool slightly. Discard the bay leaves.
  • In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
  • Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
  • To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.


Chicken Liver Pate: Terrine de Foies de Volaille image

Number Of Ingredients: 14

Ingredients:

  • 1 cup chopped yellow onions
  • 2 teaspoons minced garlic
  • 2 tablespoons green peppercorns, drained
  • 2 bay leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup Cognac or brandy
  • Chopped parsley leaves, for garnish
  • French bread croutons or toast, accompaniment
  • French cornichons, optional accompaniment
  • 1 pound fresh chicken livers, cleaned
  • 1 cup milk
  • 1 stick cold unsalted butter, cut into pieces


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.

Recipe From allrecipes.com

Provided by Colleen Renzullo

Time 8h41m

Yield 6

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.


Colleen's Chicken Liver Pate image

Number Of Ingredients: 12

Ingredients:

  • 1 pound chicken livers, trimmed
  • 1 cup milk
  • 8 tablespoons cold unsalted butter, divided
  • 1 small yellow onion, chopped
  • 1 tablespoon whole black peppercorns, divided
  • 2 cloves garlic, smashed
  • 1 teaspoon red pepper flakes
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme
  • 2 bay leaves
  • salt and ground black pepper to taste
  • 2 teaspoons Scotch whiskey


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.

Recipe From food.com

Provided by bfo4007

Time 3h

Yield 12 serving(s)

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.


Bacon & Chicken Liver Pate image

Number Of Ingredients: 11

Ingredients:

  • 125 g butter
  • 250 g back bacon, derinded and chopped
  • 4 cloves garlic, crushed
  • 2 small onions, chopped
  • 1 kg chicken liver, chopped
  • 4 sprigs thyme
  • 4 sprigs parsley
  • 250 g button mushrooms, chopped
  • 120 ml dry sherry
  • 120 ml double cream
  • 10 ml lemon juice


BOURBON PATE

Found this recipe in a fund raiser cookbook. It says The Ritz Carlton chef created this for a special luncheon for Food Editors given by the Bourbon Institute in 1971.....the year I graduated from High School....31 years ago!!!

Recipe From food.com

Provided by Denise in NH

Time 25m

Yield 5-6 cup mold

Steps:



Bourbon Pate image

Number Of Ingredients: 13

Ingredients:

  • 1/2 cup butter
  • 1 small onion, coarsely chopped
  • 1 lb chicken liver
  • 1 1/2 cups chicken broth
  • 2 tablespoons sweet sherry
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper or 1/8 teaspoon hot pepper sauce
  • 1 clove garlic, minced
  • 1/3 cup Bourbon
  • 1 envelope unflavored gelatin
  • 1 cup walnuts, finely chopped
  • allspice


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