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
YUMMY CHICKEN LIVER PATE
The few times I tasted pate, I wasn't exactly a fan. That is, until I discovered this recipe. I love it! (Of course, anything with cream cheese has GOT to be good!). Although probably not a "traditional" pate, this is quite tasty! I spread this on water crackers - mmmm! I have included the Brandied Aspic that came with the...
Provided by Martha Price
Categories Other Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- 1. Saute onion in butter in a large skillet until soft; remove with a slotted spoon to the container of an electric blender. Place livers in skillet and cook over medium heat until barely pink inside, about 10 minutes. Do not overcook.
- 2. Add liver to onions in blender a little at a time; whirl after each addition until smooth. Add eggs and cream cheese gradually. Continue to whirl until mixture is smooth. Stir in parsley, salt and pepper.
- 3. Transfer mixture to a 3-cup crock or jar. Cover with plastic wrap. Chill in refrigerator.
- 4. While mixture is chilling, prepare Brandied Aspic. Decorate pate with pimento, parsley and pickles. Spoon aspic over (if using). Chill until firm.
- 5. Brandied Aspic: Sprinkle two teaspoons (from an envelope) of unflavored gelatin over 1/2 cup of canned beef broth in a small saucepan. Stir; let stand to softened for 5 minutes. Heat over very low heat, stirring constantly until gelatin dissolves. Remove from heat; add one tablespoon Brandy; pour into a small bowl. Chill until syrupy.
CHICKEN LIVER PATE
This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.
Provided by MISS AMY
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 35m
Yield 8
Number Of Ingredients 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.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 1.1 g, Cholesterol 62.9 mg, Fat 5.4 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 70.2 mg, Sugar 0.1 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
BOURBON CHICKEN LIVER PâTé
Categories Bourbon Food Processor Herb Sauté Cocktail Party Quick & Easy Kentucky Derby Meat Chill Gourmet
Yield Makes 8 to 10 servings
Number Of Ingredients 15
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.
SIMPLE, DELICIOUS CHOPPED CHICKEN LIVER PATE
This chopped liver is is so easy, yet so simple to prepare. My family always looks forward to Passover dinner, because they know I'll be serving it with matzo crackers. It's also delicious on bagels the rest of the year. The pinch of sugar keeps the liver from having any bitter taste and makes such a difference when you use it.
Provided by KarenTheMiltch
Categories Spreads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a frying pan, heat oil. Add onions and sautee until golden brown. Remove to a plate. Add chicken livers to pan and fry until completely cooked, and no longer wet. Remove to a plate and let onions and livers cool completely.
- Once cool, place livers and onions together in a food processor. Process, until desired texture, taking care not to over process, as chopped liver should have a bit of texture.
- Place mixture in a bowl and add salt to taste, and a pinch of sugar. Add eggs and stir until blended.
- Chill several hours before serving.
Nutrition Facts : Calories 132, Fat 7.6, SaturatedFat 1.6, Cholesterol 249.2, Sodium 57, Carbohydrate 3.9, Fiber 0.5, Sugar 1.8, Protein 11.5
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- In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
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