Charcuterie Chicken Liver Pate Recipes

CHARCUTERIE CHICKEN LIVER PATE

Steps:

• Rinse the livers and pat dry.
• Cover with the Port, and chill for 2 hours.
• Melt 3 tablespoons of the butter in a medium skillet.
• Add the shallots, garlic, and thyme. Cook over medium low heat, stirring, until softened but not browned, about 3 or 4 minutes.
• Remove the livers from the Port (reserve the Port) and add to the skillet. Continue to cook, without browning, until the livers just start to change color, another 3 to 4 minutes.
• Add the Port and simmer for 2 minutes.
• Place the liver mixture in a blender, and puree until smooth.
• Add 3 more tablespoons of butter, and puree again until smooth.
• Add the cream, and pulse until it is incorporated.
• Season with salt and pepper.
• Spoon into a 3 cup container (terrine, loaf pan, mason jar) and smooth the surface of the pate.
• Chill for 1 hour, until it just starts to firm up.
• Melt the remaining butter, and pour over the top of the pate, covering it completely.
• Refrigerate overnight or up to a week.
• Serve on toasted baguette slices or other crusty bread.

CHICKEN LIVER PATE

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.

CHICKEN LIVER PATE

Steps:

• Melt butter over medium heat. Add onion and cook for about 10 minutes or until golden. Add liver and garlic, cook until livers are browned but still pink inside. Stir in brandy or cognac and cook 5 additional minutes. Place all ingredients into food processor and process until smooth.
• Spoon mixture into serving bowl, cover and refrigerate overnight or at least 4 hours.Let stand at room temperature for 30 minutes prior to serving.
• I serve this with assorted crackers, Triskets and Club crackers are great.

CHICKEN LIVER PATE

Steps:

• In a bowl, let livers soak in milk, covered and chilled, overnight; drain and puree until smooth.
• Force through a fine sieve into a bowl.
• In a deep saucepan, combine shallots, garlic, thyme, Madeira, Port and brandy.
• Cook over high heat until reduced to about 1/3 cup; let cool.
• Preheat oven to 300 degrees F.
• Butter an 11 x 3 x 2 inch loaf pan.
• Whisk eggs and yolks into liver puree and whisk in shallot mixture, clarified butter and season to taste.
• Turn into a prepared pan, cover with a double layer of foil, set in a larger pan of hot water and bake for 1 hour.
• Remove from water, let cool completely, chill overnight.
• Run a knife around edge of pan and unmold onto a platter lined with parsley.
• Serve with an interesting variety of crackers, toast points and black bread.

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.

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:

• 1. Cook livers in lightly salted water to cover about 10 minutes.
• 2. Peel hard-cooked eggs.
• 3. Mince livers and eggs in a bowl with a pastry cutter until very fine.
• 3. Add mayonnaise, salt and pepper; mix gently until blended.
• 4. Stuff 3" ribs of celery or serve with Ritz crackers.