New Orleans Chicken Liver Pate Recipes

Steps:

• Cook chicken livers in boiling water for about 7-10 minutes; drain well.
• Blend chicken livers with all other ingredients EXCEPT PARSLEY with hand mixer.
• Chill until firm; shape into a log and roll in parsley if desired.
• Keep refrigerated until served.

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.

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:

• Saute the onions in 4 tablespoons butter in a skillet over medium heat for 2 to 3 minutes. Add the chicken livers and cook just until the pink disappears. Remove from heat.
• Puree the mixture in a blender or food processor until smooth. Put the egg yolks through a sieve and add to the liver mixture together with the 4 tablespoons softened butter, cream, Cognac, nutmeg, salt and pepper. Process to mix well.
• Spoon the pate into a decorative bowl, cover and chill for several hours. Sprinkle the top of the pate with the green onions and chives before serving with toast points or crackers.

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:

• Separate livers from the gall bladders.
• Trim chicken livers of threads and gall and chop livers into 1 inch pieces.
• Fry onions and garlic in 250g butter until soft.
• Add the chicken liver pieces to the softened onions and fry until the livers are firm but still pink inside.
• Remove from the heat and stir in the chopped eggs and softened butter, brandy, ground cloves, salt and pepper to taste and mace.
• Then place in a food processor and blend until smooth.
• Adjust seasoning if required.
• Put the pate into your containers and pour a little melted butter on the top of the containers of pate to seal it.
• Put into the fridge until required.

Steps:

• In a wide frying pan, melt the 2 tsp butter over medium-high heat; add green onions, cook, stirring, until limp.
• Add chicken livers; cook, turning, until browned.
• Stir in wine, salt, thyme and pepper; reduce heat and simmer, uncovered, for 3 minutes.
• Add the 2 T parsley.
• Transfer mixture to a food processor and whirl until smooth; with motor running, drop in butter pieces, a few at a time, and whirl until well combined.
• Cover and refrigerate for at least 3 hours or for up to 4 days.
• Garnish with additional parsley, if desired.

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:

• Place mushrooms in a small bowl; pour the boiling water over. Cover, and let steep until mushrooms are soft, about 15 minutes. Strain through a sieve, reserving liquid. Finely chop mushrooms.
• Meanwhile, in a large saute pan, melt 1 tablespoon butter over medium-high heat. Add half the chicken livers and half the thyme; season with salt and pepper. Saute until livers are lightly browned on the outside and light pink on the inside, 6 to 7 minutes, adding half the garlic after 5 minutes. Remove from heat; stir in 1/2 tablespoon brandy. Transfer mixture and all juices to a large bowl. Repeat with remaining livers.
• Melt 2 tablespoons butter in same pan; add bread cubes and the reserved mushroom liquid, scraping up browned bits from bottom of pan. Combine with liver mixture.
• Working in batches if necessary, transfer to the bowl of a food processor fitted with the metal blade. Process until mixture is smooth, about 3 minutes. Add lemon juice, and adjust seasoning. Transfer to a 2-cup serving dish.
• Melt remaining tablespoon butter in a small saucepan over low heat. Skim off white foam from surface, and discard. Drizzle melted butter over top of pate, and place in refrigerator, covered, until butter is set, at least 1 hour. Bring to room temperature 1 hour before serving; scrape off butter, if desired, and serve.

Steps:

• Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
• Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
• Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.
• Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.
• Bake in the preheated oven until pate has set, about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving

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:

• Heat oil in 12 inch skillet.
• Add chicken livers and cook until brown and well done.
• Add onion and cook 1 minute more.
• Add salt, pepper and garlic salt.
• Remove from heat and cool.
• Put into blender and process on puree till smooth.
• Chill.

Steps:

• Cook onion and garlic in 1 tbsp of the butter until soft.
• Add chicken livers, herbs, salt and pepper and cook until livers are pink inside.
• Add brandy, cream and the rest of the butter; puree until smooth in a food processor.
• Transfer to terrine, cover and chill.
• Serve with crostini and crackers.

Steps:

• Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
• Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
• Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.
• Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
• Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.