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.
Time 20m Yield 1 1/2 cups Number Of Ingredients 6 Steps:
Melt butter in heavy sillet over medium heat. Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool. Save pan drippings. In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper. Blend well for about 20 seconds. Optional: Blend in the hard boiled egg for a richer pate. Enjoy!
Time 20m Yield 3 cups Number Of Ingredients 10 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.
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.
Time 25m Number Of Ingredients 9 Steps:
Heat 1 tbsp of the butter in a non-stick frying pan over a medium heat. When the butter is foaming, add the chicken livers and fry for 2 mins each side. Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Fry for 2 mins, letting the Madeira simmer. Transfer the mixture to a food processor, reserve 200g of the butter and add the rest to the processor. Blend everything to a smooth paste. Season to taste, then spoon into 4 x 70ml clip-top jars. Melt the reserved butter in a medium frying pan and add the sliced garlic. Turn the garlic in the butter until slightly golden. Pour into the 4 jars of pâté, ensuring a few slices of garlic and the remaining thyme leaves go in each jar, and chill in the fridge for at least 4 hrs, or until set. Can be made up to 2 days in advance. Before serving, toast the brioche, then cut into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney.
Yield Makes about 4 cups Number Of Ingredients 11 Steps:
Cook chicken livers in large pot of simmering salted water until tender and cooked through, about 10 minutes. Drain chicken livers; cool. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add brandy and bring to boil. Remove from heat. Cool completely. Finely grind livers, onion mixture, anchovies and remaining 1/2 cup butter in processor. Add allspice, nutmeg and cayenne pepper and process mixture until smooth. Season to taste with salt and pepper. Transfer to serving bowl. Refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep refrigerated.) Garnish pâté with lemon slices and watercress. Serve pâté with crackers and baguette slices.
More about “quick and easy chicken liver pate recipes”
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.
