Best Cheats Chicken Liver Pate Recipes

CHICKEN LIVER PATE

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.

CHEAT'S CHICKEN LIVER 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.