Charcuterie Chicken Liver Pate Recipes

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.

Steps:

• In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain on paper towels, season with salt and pepper and set aside for garnish.
• In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels.
• In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired.
• Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours.
• Garnish with the crispy onions and grate the remaining 2 hard-boiled eggs right before serving. Serve with bread, toasts or crackers.

Steps:

• Melt butter and gently fry the chopped onion and chicken livers until softened and just cooked.
• Spoon into blender.
• Add herbs and seasoning and blend well.
• Add the Apricot brandy to give a smooth and creamy texture.
• Pour into suitable dishes (about 3-4 small bowls).
• Smooth the top of pate in each bowl.
• Gently press a bay leaf into the surface of each.
• Top each bowl of pate with a little melted butter to prevent the air from discolouring.
• Chill.
• Serve garnished with parsley.

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.

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.

Steps:

• Wash the chicken livers and remove any excess white or yellow membrane. Wash again. Sprinkle 1/2 teaspoon salt over the chicken livers and mix thoroughly.
• Pour enough milk over the livers to cover. Refrigerate overnight. (Note: Soaking the chicken livers overnight in milk reduces the strength of liver flavor. I recommend to include this step.).
• The next day, rinse the livers and chop into smaller pieces. Set aside.
• Saute one small diced onion and six cloves of garlic. Don't worry if they aren't too uniform as everything gets pureed anyway.
• When the onions have slightly softened, add the chopped livers and 1/2 cup white wine OR 1 tablespoon cognac.
• Saute until cooked and continue simmering for another 5 minutes or so until liquid reduces. Add 1/2 teaspoon salt, 2 teaspoons fish sauce, and 1/2 teaspoon ground black pepper. Taste and adjust seasoning if necessary.
• Set mixture aside to slightly cool.
• After alowing the mixture to cool a bit then puree in a food processor along with one stick (8 tablespoons) of butter. The heat of the warm mix will melt the butter and allow easy incorporation. Process until smooth. Pour mixture into ramekins lightly coated with butter.
• Add just enough butter to coat the top of each container to prevent drying of the surface of the pate. Note: it is best to melt the butter at its lowest possible temperature, this will prevent re-liquefying of the pate and then pour this on as a thin layer on top of the pate in the dishes. Store refrigerated.
• IMPORTANT NOTES: Regular butter to seal the Pate will need to be brought to room temperature to allow the butter seal to be spreadable. For food safety, the Pate must not be unrefrigerated for more than 2 hours in total time after cooking. This means if it is brought out of the fridge for use then returned, It is only safe for a total sum of two hours out of the fridge. If it's during hot weather or a very warm room {more than 90F}, then this time must be reduced to one hour. It is best to cut off a segment and place it on a serving dish returning the sealed unused portion immediately to the refrigerator to eliminated the doubt. The pate will keep in the fridge for five days. It may be stored frozen for 1 month. Make sure that the pate is covered if returned to the fridge after the butter seal has been cut.
• ONE MORE NOTE: After cooking, liver tends to turn a pasty gray and ashen color which is quite unappealing. Add a few drops of red food coloring for aesthetics, if desired.