CHICKEN LIVER PATE
My family loves this spread with cracker. But I've also put it to use as a sandwich filling with lettuce and tomato. -Roberta Wolff, Waltham, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute chicken livers and onion in chicken fat for 10 minutes or until livers are no longer pink. Transfer to a food processor; cover and process until chicken livers are coarsely chopped. , Add the mushrooms, eggs, 1 tablespoon sherry, salt and pepper. Cover and process until smooth, adding more sherry or broth if needed for pate to reach desired consistency. , Transfer to a bowl. Cover and refrigerate for at least 3 hours. Serve with melba rounds or assorted crackers.
Nutrition Facts : Calories 119 calories, Fat 8g fat (2g saturated fat), Cholesterol 206mg cholesterol, Sodium 189mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
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
DEVILED CHICKEN LIVERS
This is definitely comfort food for Buggy and me. The marinade makes it a little different from common sauted chicken livers. Prep time includes marinating time
Provided by mandabears
Categories Beef Organ Meats
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl combine all marinade ingredients: stir until smooth.
- Cut chicken livers in half, removing membrane.
- Add livers to marinade and toss to coat well.
- Cover and refrigerate for at least one hour.
- In a large skillet melt butter or margarine.
- Remove livers from marinade, drain well.
- Reserve marinade.
- Saute for 4-5 minutes on each side.
- Add water to marinade and stir until smooth.
- Add to chicken livers and cook for 3-5 minutes.
- Serve with rice.
Nutrition Facts : Calories 205, Fat 11.5, SaturatedFat 2.8, Cholesterol 392.4, Sodium 342.8, Carbohydrate 5, Fiber 0.2, Sugar 3.8, Protein 19.8
SCRAMBLED EGGS WITH CHICKEN LIVERS
Provided by Mark Bittman
Categories breakfast, easy, quick, main course
Time 10m
Yield 2 or 3 servings
Number Of Ingredients 8
Steps:
- Put 3 tablespoons of the oil in a medium skillet over medium-high heat; a minute later, add the onion and cook, stirring, until it begins to brown, about 5 minutes. Meanwhile, beat the eggs with about half the cheese and some salt and pepper.
- Add the sage and livers to the onion and cook, stirring occasionally, until pink, about 3 minutes. Pour in the eggs and vermouth and stir until the eggs set, a minute or so. Garnish with the remaining olive oil and Parmesan and serve hot, warm, or at room temperature.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 22 grams, Carbohydrate 5 grams, Fat 34 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 9 grams, Sodium 483 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN LIVER PâTé
Steps:
- Hard-boil eggs and cool. Peel eggs and chill, covered, until ready to use. Trim chicken livers and pat dry between paper towels. Chop medium onions and garlic.
- In a large heavy skillet cook chopped onions and garlic in oil over moderate heat, stirring, until golden, about 10 minutes. Increase heat to moderately high and add chicken livers. Cook mixture, stirring occasionally, until livers are cooked through but still barely pink inside, 5 to 8 minutes. Transfer mixture to a bowl and cool.
- Finely chop enough of small onion to measure 1/3 cup and in a food processor pulse together with 2 hard-boiled eggs until well blended. Add liver mixture, Sherry or brandy, sugar, and salt and pepper to taste and blend until smooth. Transfer pâté to a small serving bowl and cool. Chill pâté, covered, at least 4 hours and up to 2 days.
- Just before serving, separate yolk and white from remaining hard-boiled egg and force them separately through a coarse sieve onto pâté.
- Serve pâté with toasts or crackers.
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- Soak the liver in milk for about 30 minutes. This helps to reduce the gamey taste of the liver and it doesn’t taste strong.
- Meanwhile, bring a pot of water to a boil. Place the eggs in a steamer and steam over boiling water for 15 minutes. Then submerge the steamed eggs in cold water until cooled. Then peel the eggs, cut in half and separate the egg yolks.
- In a medium skillet, melt the butter over medium high heat and add minced garlic. Cook until fragrant. Drain the liver and add it into the skillet. Season with thyme, salt and pepper. Cook the liver on both sides until browned, about 2 minutes on each side. Add sherry wine and cook until the most of the liquid is evaporated and liver is fully cooked. Then place the cooked liver, chopped scallions and lemon juice in a food processor and pulse until smooth. The chicken liver pate is ready.
- In a medium bowl, combined the chicken liver pate, egg yolks and mayo. Mix well. Transfer into a piping bag with star tip and pipe the filling into the egg whites. Garnish with thinly sliced scallions, if desired. Serve immediately.
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