CHICKEN LIVER PASTI (PâTé)
A very tasty appetizer that goes over very well at any party. The liver taste is hidden by the onion and Sherry. A Swedish friend helped me to develop this recipe.
Provided by William Uncle Bill
Categories Spreads
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a medium size saucepan, add water, chicken livers, sliced onion and bring to boil.
- The onion used in cooking the chicken livers absorbs and reduces the liver odor.
- Reduce heat, cover and simmer for 20 minutes.
- When cooked, drain, remove onions and discard.
- Cut away any hard muscle portions of the liver and discard.
- In a food processor or blender, add liver and Sherry and process until smooth.
- Add 1/4 cup of finely chopped onion, butter, salt, pepper, mace and blend well.
- Remove pâté from food processor, form into a ball using 2 large spoons and place on a serving plate or platter.
- Refrigerate for 1 hour to chill.
- Serve with thinly sliced brown bread, rye crisp, crackers or chips.
- Refrigerate any unused portion.
CHICKEN LIVER PâTé
Categories Milk/Cream Food Processor Onion Cocktail Party Quick & Easy Meat Cognac/Armagnac Fall Gourmet
Yield Serves 2 as an hors d'oeuvre
Number Of Ingredients 9
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.
CHICKEN LIVER PARFAIT
Get your dinner party off to a great start with a silky-smooth chicken liver parfait. Serve with toasted brioche and a sweet chutney for an indulgent starter
Provided by Tom Kerridge
Categories Starter
Time 30m
Number Of Ingredients 12
Steps:
- Tip the wine, brandy, shallot and garlic into a saucepan, bring to the boil and simmer until most of the liquid has reduced, about 3-5 mins, then set aside to cool. Meanwhile, heat half the oil in a large frying pan. Once hot, add half of the livers and sear them for 1 min on each side so they are brown on the outside but still rosy in the middle. Tip into a colander with a bowl underneath to catch any leftover fat. Repeat with the remaining livers and oil.
- Tip the livers into a food processor along with the cooled red wine and shallot mix. Add half the thyme leaves, all the cream and melted butter. Blend to a fine purée and season generously, then pour into a jar, pot or six individual ramekins. Transfer to the fridge to set for 2 hrs.
- Once the parfait has set, sprinkle with the remaining thyme leaves and spoon over a thin layer of melted clarified butter and put back in the fridge to set the butter. Can be made up to two days ahead and chilled. To serve, toast the brioche and serve with the parfait and a separate pot of chutney for everyone to help themselves.
Nutrition Facts : Calories 751 calories, Fat 58 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.8 milligram of sodium
CHOPPED CHICKEN LIVER PATE (APPETIZER)
This is an authentic Jewish (not Kosher) recipe for the best Chopped Chicken Liver pate you have ever had. It is actually a recipe of my maternal grandmother, Anna Buhal'tsev (Bell) Mersky, who came from Smela Gubernyia, which is near Cherkassy and Kiev in the Ukraine. A few minor additions were made thru the years.
Provided by Alan Leonetti
Categories Chicken
Time 1h15m
Yield 1 batch
Number Of Ingredients 12
Steps:
- In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and sautè until golden brown.
- Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
- This is called schmaltz with grieven. I also have a separate recipe posted on RecipeZaar for Schmaltz. See that recipe.
- You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure.
- When ready to make the patè, in a skillet sautè the onions in the peanut oil over a medium flame until golden brown and add the schmaltz with grieven.
- Boil the 4 eggs until hard boiled.
- Add the chicken livers to the pan with the onions, schmaltz with grieven& garlic and cook 2 or 3 minutes until done.
- Add the cream sherry and cook an additional minute.
- Remove from pan and allow to cool.
- In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
- DO NOT OVERMIX!
- Add salt, pepper and sugar and adjust as necessary.
CHICKEN-LIVER PâTé
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
Provided by Sam Sifton
Categories dinner, dips and spreads, appetizer, main course
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
- Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
- Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 225 milligrams, Sugar 2 grams, TransFat 1 gram
CHICKEN LIVER PATE
Reader Maya Parada in Brooklyn, New York, shares her secret for adding sweetness to this pate: grated carrot. Serve as an appetizer, or spread on crackers or sandwiches for rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
- Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.
Nutrition Facts : Calories 48 g, Fat 3 g, Protein 3 g
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
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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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