Best Chicken Liver Pate Adapted From Michael Fields Cooking School C Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN LIVER PATE ADAPTED FROM MICHAEL FIELD'S COOKING SCHOOL C



Chicken Liver Pate Adapted from Michael Field's Cooking School C image

Make and share this Chicken Liver Pate Adapted from Michael Field's Cooking School C recipe from Food.com.

Provided by nina6876

Categories     Spreads

Time 5m

Yield 20 serving(s)

Number Of Ingredients 14

3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons finely chopped shallots
1 small tart apple, peeled, cored and chopped coarsely (about 1/4 C)
3 tablespoons butter
1 lb chicken liver, cut in halves
1/4 cup calvados
2 -4 tablespoons heavy cream
10 tablespoons butter
1 teaspoon lemon juice
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 -2 tablespoon finely chopped truffle (optional)
1/2 lb butter, clarified (optional)

Steps:

  • Clean the chicken livers carefully, cutting away any green or brown spots, then wash them quickly under cold running water and pat them dry with paper towels. Now cut them in half.
  • In a large heavy frying pan, melt the first 3 T butter. Add the onions and shallots and cook over moderate heat for 5 to 7 minutes, stirring occasionally, until the onions and soft and lightly colored. M ix in the chopped apple and cook 3 or 4 minutes longer. When soft enough to mash with a spoon, transfer to the bowl of a food processor.
  • In the same pan, melt the second 3 T butter, this time over rather high heat. As the butter foam subsides, add the livers. Over high heat, turn them in the sputtering butter with a wooden spoon for about 3 or 4 minutes. When the livers are quite brown on the wutdiesa and still pink within, remove the pan fro the heat and flame them with the Calvados, which you have warmed slightly. Let the alcohot burn itself out completely.
  • Now add the livers and all their juices to the onion-apple mixture. Moisten with 2 T cream and process. Add more cream if necessary. Process until very smooth. With a rubber spatula, crape the mixture out into a fine mest sieve set over a mixing bowl. Rub the past through the sieve with the back of a spoon. Let mixture cool completely.
  • Cream the remaining 10 T of butter. When creamed, beat the cool liver paste, little by little into the butter. Stir in the teaspoon of lemon juice and the salt and pepper. Don't be sparing with the salt, since chilling deadens flavor, the pate will be surprisingly less salty than you thought.
  • Pack the pate into small terrines or any attravtive quart-size container. Smooth the top witha spatula and pour over it enough clarified butter to cover it completely. This will not only prevent the pate from changing color as it chills, but will make an almost airtight covering that lessens the possibility of spoilage. (If you do not use the clarified butter, cover the crocks with plastic wrap.) Refrigerate at least 3 hours.
  • May be frozen.

Nutrition Facts : Calories 118.3, Fat 10.9, SaturatedFat 6.5, Cholesterol 105, Sodium 256.9, Carbohydrate 1.4, Fiber 0.2, Sugar 0.7, Protein 4.1

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.

SIMPLE, DELICIOUS CHOPPED CHICKEN LIVER PATE



Simple, Delicious Chopped Chicken Liver Pate image

This chopped liver is is so easy, yet so simple to prepare. My family always looks forward to Passover dinner, because they know I'll be serving it with matzo crackers. It's also delicious on bagels the rest of the year. The pinch of sugar keeps the liver from having any bitter taste and makes such a difference when you use it.

Provided by KarenTheMiltch

Categories     Spreads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb chicken liver, rinsed, membranes removed
2 large onions, chopped
2 tablespoons canola oil
salt
1 pinch sugar
2 hard-boiled eggs, chopped

Steps:

  • In a frying pan, heat oil. Add onions and sautee until golden brown. Remove to a plate. Add chicken livers to pan and fry until completely cooked, and no longer wet. Remove to a plate and let onions and livers cool completely.
  • Once cool, place livers and onions together in a food processor. Process, until desired texture, taking care not to over process, as chopped liver should have a bit of texture.
  • Place mixture in a bowl and add salt to taste, and a pinch of sugar. Add eggs and stir until blended.
  • Chill several hours before serving.

Nutrition Facts : Calories 132, Fat 7.6, SaturatedFat 1.6, Cholesterol 249.2, Sodium 57, Carbohydrate 3.9, Fiber 0.5, Sugar 1.8, Protein 11.5

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

CHICKEN LIVER PATE A LA JACQUES PEPIN



Chicken Liver Pate a La Jacques Pepin image

This method of preparing the pate is new to me but since I love chicken livers - we tried it anyway. We were very pleasantly surpirsed! Served with pita chips, cocktail rye or any other crackers it is wonderful! Who needs crackers - it tasted awesome! From Everyday Cooking with Jacques Pépin This originally appeared in the March, 2007 edition of Food & Wine." This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they're blended with butter in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones." Thinking about serving this for Passover, it will be a change; however, haven't decided yet - perhaps I'll stick with my old recipe!

Provided by Manami

Categories     Spreads

Time P1DT35m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 lb chicken liver, well-trimmed
1/2 small onion, thinly sliced
1 small garlic clove, smashed and peeled
1 bay leaf
1/4 teaspoon thyme leaves
kosher salt
1/2 cup water
3/4 cup unsalted butter, at room temperature (we used less) or 1 1/2 sticks unsalted margarine (we used less)
2 teaspoons cognac or 2 teaspoons Scotch whisky
fresh ground pepper
toasted baguette, slices for serving

Steps:

  • In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt.
  • Add the water and bring to a simmer; cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes.
  • Remove from the heat and let stand, covered, for 5 minutes.
  • Discard the bay leaf.
  • Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
  • With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
  • Add the Cognac, season with salt and pepper and process until completely smooth.
  • Scrape the pâté into 2 or 3 large ramekins; press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
  • Serve chilled.
  • Enjoy!

Nutrition Facts : Calories 251.6, Fat 24.9, SaturatedFat 15.2, Cholesterol 191.4, Sodium 30.9, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 6.7

CHICKEN LIVER PATE WITH APPLE



Chicken Liver Pate With Apple image

This pate can be prepared two days ahead and refrigerated or wrapped tightly and frozen for 2 weeks. Serve this with slices of cocktail rye bread, thinly sliced black or pumpernickle bread, buttered and toasted thinly sliced French bread, buttery crackers, or on sliced Granny Smith apples. From a August 1988 issue of Bon Appetit in the "Cooking for Friends" section.

Provided by Leslie in Texas

Categories     Spreads

Time 40m

Yield 6-10 serving(s)

Number Of Ingredients 10

8 tablespoons unsalted butter (1 stick)
2/3 cup minced onion
1 small green apple, peeled, cored and chopped
1 lb chicken liver, patted dry
1/4 cup port wine
2 tablespoons whipping cream
3/4 cup butter, room temperature (1 1/2 sticks)
1 teaspoon fresh lemon juice
1 pinch cayenne pepper
salt & freshly ground black pepper

Steps:

  • Melt 4 tablespoons butter in large skillet over medium heat.
  • Add onions and saute until soft, about 5 minutes.
  • Add chopped apple and saute until soft, about 4 minutes; transfer mixture to processor or blended.
  • Melt 4 tablespoons butter in same skillet over medium-high heat.
  • Add livers and saute until brown on outside but still slightly pink in center, turning occasionally, about 6 minutes.
  • Add livers to onion mixture.
  • Add port to skillet and boil over high heat until reduced to 2 tablespoons, scraping up any browned bits, about 2 minutes.
  • Add Port and cream to livers and puree until smooth;cool.
  • Beat 3/4 cup butter in bowl until smooth; beat in liver mixture 1 tablespoon at a time.
  • Stir in lemon juice and season with cayenne, salt and pepper.
  • Pack pate into a crock or serving bowl.
  • Cover with plastic and refrigerate until chilled.

Nutrition Facts : Calories 477.1, Fat 43.9, SaturatedFat 26.6, Cholesterol 370.2, Sodium 222.9, Carbohydrate 5.8, Fiber 0.7, Sugar 3.4, Protein 13.6

CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE



Chicken Liver Pate: Terrine de Foies de Volaille image

Provided by Food Network

Categories     appetizer

Time 6h40m

Yield 6 servings

Number Of Ingredients 14

1 cup chopped yellow onions
2 teaspoons minced garlic
2 tablespoons green peppercorns, drained
2 bay leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cognac or brandy
Chopped parsley leaves, for garnish
French bread croutons or toast, accompaniment
French cornichons, optional accompaniment
1 pound fresh chicken livers, cleaned
1 cup milk
1 stick cold unsalted butter, cut into pieces

Steps:

  • In a bowl, soak the livers in the milk for 2 hours. Drain well.
  • In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
  • Remove from the heat and let cool slightly. Discard the bay leaves.
  • In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
  • Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
  • To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.

Related Topics