Chicken Liver Pate With White Truffles Recipes

POULTRY LIVER PATE WITH TRUFFLES

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• Combine chicken livers and ham in a food processor and process until finely chopped. Add sausage, thyme, egg, and salt. Process for 10 seconds. Stir in truffles.
• Line a terrine mould with bacon, making sure you have some overhang so you can cover the pate with it. Spoon mixture into the mould and even it out with a spatula. Scatter bay leaves on top. Fold extra bacon on top of the mixture and cover mould with a lid or aluminum foil.
• Bake in the preheated oven until pate has set, about 1 hour. Allow to cool and refrigerate for at least 24 hours before slicing.

TRUFFLED CHICKEN LIVER MOUSSE

Steps:

• Place the chicken livers and milk in a medium bowl, cover, and refrigerate for at least 2 hours. Drain the livers and discard the milk.
• Melt 4 tablespoons of the butter in a medium (10-inch) skillet over medium heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken livers and thyme and cook for 4 to 5 minutes, turning with tongs to cook evenly, until they're lightly browned on the outside but still raw inside. Add the Cognac, 1 tablespoon salt, and 2 teaspoons pepper and continue to cook for 3 to 4 minutes, until the livers are cooked but still very pink inside. (If they're overcooked, the pate will be dry.) Pour the contents of the pan into the bowl of a food processor fitted with the steel blade and allow to cool for 15 minutes.
• Pulse the processor until the chicken livers are almost smooth. Dice the remaining 4 tablespoons of butter and add to the bowl. Add the truffle butter and process until smooth. Add the parsley and pulse just to incorporate.
• Pour the mousse into one large or four small (8-ounce) ramekins. Pour a thin layer of melted duck fat or clarified butter on each mousse and place whole parsley sprigs on top. Refrigerate for at least 6 hours. Allow to sit at room temperature for 15 minutes before serving with crackers or warm toasts.

CHICKEN LIVER PâTé

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.

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 PATE WITH BRIOCHE CROSTINI TRIANGLES

Steps:

• Preheat oven to 350 degrees. Brush brioche triangles with melted butter and bake for 10 to 12 minutes, until golden.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Saute onion in oil with salt, pepper, and bay leaves until onion becomes soft and golden, 8 to 10 minutes.
• Add chicken livers to skillet and cook, stirring occasionally, until livers are browned and firm to the touch, 5 minutes.
• Deglaze skillet with Marsala wine, scraping up brown bits, and reduce liquid by half.
• Remove bay leaves and transfer liver-onion mixture to food processor; puree until smooth. With motor running, slowly add remaining olive oil. Adjust seasoning to taste, transfer to ramekins, cover, and chill at least four hours before serving. Serve with brioche crostini triangles.

CHICKEN LIVER MOUSSE WITH TRUFFLES - ... RECIPE

Steps:

• Trim the livers of all connective tissue and cut away any green areas. In a glass or stainless steel bowl, combine the bay leaves, garlic, brandy and Marsala. Toss with the livers. Cover and refrigerate overnight. Drain the livers, reserving the marinade. Pat them dry with paper towels. In a large heavy skillet, heat the 4 tablespoons butter over medium-high heat. Add the livers, the reserved bay leaves, and garlic, and toss 20 seconds or until the livers lose their red color. Pour in the marinade and boil about 2 minutes. The livers should be firm but still pink inside. Scoop them out of the pan with a slotted spoon and set aside. Continue boiling down the liquid until all of it has evaporated and the butter sputters. Add the 2 tablespoons of stock to the pan and scrape the contents over the livers. Cool to room temperature. Puree the livers in a food processor until smooth. Season aggressively with salt and freshly ground pepper. Have a large bowl of ice handy. In a medium bowl, whip the 10 tablespoons butter with a portable beater at medium speed until fluffy. Gradually beat in the liver puree, then set the bowl over ice and continue beating at medium speed 8 to 10 minutes, or until the mixture has lightened in color and is very fluffy. Cover and refrigerate 1 to 2 hours. To serve, bring the mousse close to room temperature. Spoon it into individual 3-inch ramekins or crocks, or mound it in a 3-cup terrine. Sprinkle generously with the shaved truffle. Accompany with bite-sized pieces of crusty bread. This recipe yields 8 to 10 servings.