Chicken Liver Pate

CHICKEN LIVER PATE

elegant, easy appetizer.

Time: 20 minutes

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 image

Number Of Ingredients: 10

Ingredients:

  1. chicken liver
  2. butter
  3. lemon juice
  4. salt
  5. pepper
  6. onion
  7. garlic
  8. eggs
  9. cognac
  10. fresh parsley


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 PâTé

You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.

Recipe From cooking.nytimes.com

Provided by Sam Sifton

Time 20m

Yield 6 to 8 servings

Steps:

  • Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
  • Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
  • Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.


Chicken-Liver Pâté image

Number Of Ingredients: 7

Ingredients:

  • 8 tablespoons unsalted butter, cut into cubes
  • 2 medium shallots, peeled and finely chopped
  • 1 pint fresh chicken livers, approximately 1 pound, trimmed
  • 1 tablespoon fresh thyme leaves, chopped
  • 1/3 cup Madeira or port
  • 3 tablespoons heavy cream, plus more as needed
  • Kosher salt to taste


EASY CHICKEN LIVER PATE

Yum! Keeps up to 2 months frozen.

Recipe From allrecipes.com

Provided by Patricia Travisano

Time 4h5m

Yield 16

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.


Easy Chicken Liver Pate image

Number Of Ingredients: 10

Ingredients:

  • 1 cup butter, divided
  • 1 onion, quartered
  • 1 tart apple - peeled, cored, and quartered
  • 1 pound chicken livers, rinsed and trimmed
  • ¼ cup brandy
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon lemon juice
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon butter, melted


CHICKEN LIVER PATE

Reader Maya Parada in Brooklyn, New York, shares her secret for adding sweetness to this pate: grated carrot. Serve as an appetizer, or spread on crackers or sandwiches for rich flavor.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 30m

Yield Makes 2 1/2 cups

Steps:

  • In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
  • Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.


Chicken Liver Pate image

Number Of Ingredients: 9

Ingredients:

  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced medium
  • 1 large carrot, grated on the large holes of a box grater
  • 1 teaspoon fresh thyme, leaves
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 1 pound chicken livers, rinsed and trimmed
  • Toasts or crackers, for serving


JO'S CHICKEN LIVER PATE

I love pate so I decided to make some at home. Living in a small town, goose or duck liver is not available. I worked on making a recipe with readily available ingredients, but does not taste like it. Serve with sliced French baguettes, capers, whipped cream cheese, thinly sliced green onions, and black whitefish caviar.

Recipe From allrecipes.com

Provided by aeyla64

Time 6h30m

Yield 12

Steps:

  • Stir together the chicken livers and milk in a bowl. Set aside to soak for 2 hours, then drain and discard the milk.
  • Melt the butter in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onions have softened and turned translucent, about 10 minutes. Stir in the rosemary, thyme, bay leaves, and drained chicken livers. Cook and stir until the livers have firmed on the outside but are still pink on the inside, about 5 minutes. Transfer the chicken livers to a bowl, and pour the wine into the skillet. Simmer until the wine has reduced to 1/4 of its original volume, then return the livers to the skillet, and continue cooking until no longer pink in the center, about 5 minutes more.
  • Remove and discard the bay leaves. Scrape the livers into a blender or food processor, and add the capers, salt, and pepper. Puree until smooth, then scrape the mixture into a serving dish. Cover with plastic wrap, and refrigerate at least 4 hours until cold.


Jo's Chicken Liver Pate image

Number Of Ingredients: 12

Ingredients:

  • 1 pound chicken livers, rinsed and trimmed
  • 1 cup milk
  • ½ cup unsalted butter
  • 2 large onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 2 bay leaves
  • ½ cup dry white wine
  • 2 tablespoons drained capers
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper


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


CHICKEN LIVER PATE

My family loves this spread with cracker. But I've also put it to use as a sandwich filling with lettuce and tomato. -Roberta Wolff, Waltham, Massachusetts

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 12 servings.

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.


Chicken Liver Pate image

Number Of Ingredients: 9

Ingredients:

  • 1 pound chicken livers
  • 1 small onion, chopped
  • 1/3 cup rendered chicken fat or canola oil
  • 1/2 pound fresh mushrooms, quartered
  • 2 hard-boiled large eggs, quartered
  • 1 to 2 tablespoons sherry or chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Melba rounds or assorted crackers


CHICKEN LIVER PâTé

Recipe From epicurious.com

Yield Serves 2 as an hors d'oeuvre

Steps:

  • Thinly slice onion. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, Cognac, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
  • In a small bowl whisk cream until it holds stiff peaks and fold in pâté. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
  • Serve pâté with crackers or toasts.


Chicken Liver Pâté image

Number Of Ingredients: 9

Ingredients:

  • 1 small onion
  • 1/2 pound chicken livers
  • 1/3 cup chicken broth
  • 1/4 teaspoon ground allspice
  • 3 tablespoons unsalted butter, softened
  • 1/2 teaspoon Cognac, or to taste
  • 1/2 teaspoon salt
  • 3 tablespoons well-chilled heavy cream
  • Accompaniment: crackers or toasts


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!

Recipe From food.com

Provided by Axe1678

Time 20m

Yield 1 1/2 cups

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!


Quick and Easy Chicken Liver Pate image

Number Of Ingredients: 6

Ingredients:

  • 1 lb chicken liver
  • 1/4 cup butter
  • 1 onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 hard-boiled egg (optional)


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Chicken Liver Pâté Recipe - Simply Recipes

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Heat 2 tablespoons of the butter in a large sauté pan on medium heat and let the butter brown, about 3-5 minutes. Do not let it burn. Sauté shallots and livers: Add the shallots and sauté for 1 minute. Add the livers. Be sure to space them well in the pan so they … ...Show details

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