CHICKEN LIVER PâTé
Here's an easy chicken liver pâté recipe with shallots, garlic, brandy, capers and thyme, blended smooth to spread on bread or crackers. A hit at parties!
Provided by Elise Bauer
Categories Appetizer Snack Chicken Liver Liver Pate
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- Brown the butter: Heat 2 tablespoons of the butter in a large sauté pan on medium heat and let the butter brown, about 3 to 5 minutes. Do not let it burn.
- Add the capers, thyme, garlic, and anchovy paste: Once the livers have browned, add the capers, thyme, garlic, and anchovy paste if using, and sauté another minute.
- Purée in a food processor: Put the mixture into a food processor or blender and pulse a few times to combine. Add the remaining butter and the cream and purée. The mixture will look a little loose, but it will firm up in the fridge.
Nutrition Facts : Calories 108 kcal, Carbohydrate 1 g, Cholesterol 175 mg, Fiber 0 g, Protein 7 g, SaturatedFat 4 g, Sodium 85 mg, Sugar 0 g, Fat 8 g, ServingSize Serves 16 as an appetizer, UnsaturatedFat 0 g
EASY CHICKEN LIVER PATE
Yum! Keeps up to 2 months frozen.
Provided by Patricia Travisano
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 4h5m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 2.7 g, Cholesterol 137.4 mg, Fat 14.1 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 320.1 mg, Sugar 1.5 g
CHICKEN LIVER PâTé
James Martin's luxuriously rich dinner party starter can be made up to two days in advance for fuss-free entertaining - serve with toasted brioche, cornichons and chutney.
Provided by James Martin
Categories Starter
Time 25m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp of the butter in a non-stick frying pan over a medium heat. When the butter is foaming, add the chicken livers and fry for 2 mins each side.
- Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Fry for 2 mins, letting the Madeira simmer. Transfer the mixture to a food processor, reserve 200g of the butter and add the rest to the processor. Blend everything to a smooth paste. Season to taste, then spoon into 4 x 70ml clip-top jars.
- Melt the reserved butter in a medium frying pan and add the sliced garlic. Turn the garlic in the butter until slightly golden. Pour into the 4 jars of pâté, ensuring a few slices of garlic and the remaining thyme leaves go in each jar, and chill in the fridge for at least 4 hrs, or until set. Can be made up to 2 days in advance.
- Before serving, toast the brioche, then cut into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney.
Nutrition Facts : Calories 539 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.5 milligram of sodium
BRANDIED CHICKEN LIVER PâTé
Categories Food Processor Chicken Appetizer Currant Cognac/Armagnac Chill Simmer Boil Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a large heavy skillet cook onion and garlic in butter over moderate heat, stirring, until softened. Pat dry chicken livers and season with salt and pepper. Add livers to onion mixture and cook, stirring occasionally, until cooked through but barely pink inside, about 10 minutes. Add brandy and simmer 2 minutes. Transfer hot mixture to a food processor and add nutmeg, allspice, and salt and pepper to taste. Purée mixture until very smooth and cool mixture.
- While pâté is cooling, in a bowl cover currants with boiling water and soak 5 minutes. Drain currants and pat dry between paper towels.
- Transfer pâté to bowl and stir in currants. Pack pâté in a crock (or crocks). Chill pâté, its surface covered with plastic wrap, at least 6 hours and up to 3 days. Bring pâté to room temperature before serving.
- Serve pâté with toasts or crackers.
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EASY CHICKEN LIVER PâTé – LEITE'S CULINARIA
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Ratings 5Calories 210 per servingCategory Appetizers
- In large skillet over medium–high heat, heat 1 tablespoon oil. Fry the chicken livers, turning the livers occasionally and lowering the heat as necessary, until browned on the outside and still pink on the inside, 3 to 5 minutes per side, depending on the size. Be careful not to overcook the livers or your pâté will be grainy. Go ahead and slice into a liver to check for doneness.
- Transfer the cooked livers to the bowl of a food processor and return the skillet to the stove over medium-low heat and add the remaining 2 teaspoons oil along with the shallots. Cook until the shallots have softened, about 3 minutes. Add the thyme to the skillet and then carefully pour the brandy into the skillet. (Use caution and stand back as you slowly and carefully add the brandy to the pan. The alcohol may ignite and flare up but will die down.) Continue to cook until the alcohol has reduced by half, about 3 minutes. Scrape the contents of the skillet into the food processor along with the chicken livers, add 10 tablespoons softened butter to the food processor, season with a little salt and pepper, and give it all a good whiz until it’s smooth. This could take up to 3 minutes. Taste the pâté and, if desired, add more brandy, thyme, salt, or pepper.
- To give the finished pâté a velvety texture, use a spatula to push the mixture through a very fine sieve or, for a more rustic texture, omit this step. Transfer the pâté to a ceramic or glass bowl. If you prefer to devour the pâté straight away spread it thickly on a piece of crusty bread, such as sliced baguette. If you prefer to use it within 24 hours, cover and refrigerate it for later. If you want to enjoy the pâté up to 1 week later, slowly melt 1 stick unsalted butter in a small saucepan until the golden liquid and the white milk solids separate from the liquid. Pour the golden clarified butter onto the pâté, leaving the milk solids in the pan. The pâté must be totally covered by the butter so that it’s airtight. Cover and refrigerate for up to 1 week.
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- Melt a tablespoon of butter in a skillet over medium heat. Add the garlic and shallots. Cook for one minute, until fragrant.
- Add the chicken livers, sea salt, black pepper, thyme leaves, and water to the pan. Turn up the heat and bring to a simmer. Reduce heat to low and cover with a lid. Simmer for 4-8 minutes, stirring occasionally, until the livers are light brown on the outside and barely pink inside.
- Turn off the heat. Leave the livers covered in the pan for 5 minutes, then drain the liquid from the pan.
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