Best Cheats Chicken Liver Pate Recipes

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CHICKEN LIVER PATE



Chicken Liver Pate image

Provided by Chuck Hughes

Categories     appetizer

Time 2h45m

Yield 4 cups (1 l)

Number Of Ingredients 8

4 large onions, thinly sliced
1/4 cup/60 ml olive oil, plus more if needed
Salt and freshly ground black pepper
1 1/2 pounds/675 g chicken livers, trimmed
2 small carrots, cooked
4 hard-boiled eggs
A pinch of nutmeg
Bread, toast or crackers, for serving

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.

CHICKEN LIVER PATE WITH BALSAMIC ONIONS



Chicken Liver Pate with Balsamic Onions image

I learned how to make this recipe in Tuscany, and who knew all these funky ingredients put together could taste SOOOOO delightful? Chicken livers? Anchovies? Capers? Believe it or not, all these super-strong personalities come together to make one really delicious pate-and it's so easy. Top this combo with some onions braised in balsamic vinegar and you've got yourself a super Tuscan!

Provided by Anne Burrell

Categories     appetizer

Time 1h10m

Yield Serves: 6 to 8

Number Of Ingredients 12

Extra virgin olive oil
3 onions, thinly sliced
Kosher salt
1 cup balsamic vinegar
Extra virgin olive oil
2 to 3 anchovy fillets
2 tablespoons capers
2 cloves garlic, smashed
1 pound chicken livers, rinsed
1 cup dry white wine
Kosher salt
1 baguette, cut into 1/2-inch slices, toasted or grilled

Steps:

  • For the onions:
  • Coat a large saute pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.
  • Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.
  • For the pate:
  • Coat a large saute pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
  • Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.
  • Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pate and top with the balsamic onions to serve.

CHICKEN LIVER PATE



Chicken Liver Pate image

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

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced medium
1 large carrot, grated on the large holes of a box grater
1 teaspoon fresh thyme, leaves
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 pound chicken livers, rinsed and trimmed
Toasts or crackers, for serving

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

CHEAT'S CHICKEN LIVER PATE



Cheat's Chicken Liver Pate image

I got this recipe for a school mum, Sue Stibbard. She always liked to make things go further on her tight budget so she came up with this recipe for chicken liver pate with a twist; hard boiled eggs are added to the recipe. This gives the pate a lighter texture. People are surprised when I tell them that there are hard boiled eggs in the pate. This recipe makes a large batch and you will certainly get compliments for your skills in mastering chicken liver pate.

Provided by Chrissyo

Categories     Spreads

Time 1h

Yield 3 large pots of pate

Number Of Ingredients 11

500 g chicken livers
250 g finely chopped onions
2 cloves crushed garlic
250 g butter
3 hard-boiled eggs, chopped
125 g softened butter
1 tablespoon good brandy
1/4 teaspoon ground cloves
salt and pepper
1/2 teaspoon ground mace
extra melted butter, to seal the pate

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.

Nutrition Facts : Calories 1218.6, Fat 114.4, SaturatedFat 68.1, Cholesterol 1028.6, Sodium 1071.9, Carbohydrate 10.6, Fiber 1.6, Sugar 4.2, Protein 36.6

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