Best Creamy Chicken Liver Pate Recipes
CREAMY CHICKEN LIVER PâTé
French pâté is in fact easier to make than my grandmother's chopped liver, which called for rendering chicken fat. Here, you just soften onions in butter, cook the livers, cool, purée and refrigerate. You don't have to bother with soaking the livers in milk, a step found in many recipes. Season aggressively: you want to taste the pepper, the coriander, the brandy and even the allspice and clove. Finally, cook the liver quickly, over pretty high heat. What you want is to brown the outside while keeping the inside pink. This, perhaps, is another major difference between pâté and chopped liver, in which the livers are almost always cooked to death.
Provided by Mark Bittman
Categories dips and spreads, appetizer
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- In a spice grinder or clean coffee grinder, combine peppercorns, allspice, clove and coriander seeds; grind until fine and set aside.
- Melt 2 tablespoons butter in a skillet over medium-high heat; when foam subsides, add onion and cook until softened, about 3 to 4 minutes. Add livers to pan and sprinkle with salt; cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side. Be sure to keep heat relatively high so that the outside of livers sears and inside stays pink.
- Put onion, livers and their buttery juices into a food processor or blender with remaining butter, the cream, spices and brandy. Purée mixture until it is smooth; taste and adjust seasoning.
- Put pâté in a terrine or bowl, smooth top and put in refrigerator for 2 to 3 hours or until fully set. Serve pâté with bread or crackers.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 15 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 8 grams, Sodium 187 milligrams, Sugar 1 gram, TransFat 0 grams
CREAMY CHICKEN LIVER PATE
Number Of Ingredients 8
Steps:
- ~ Trim the livers of any sinews or dark spots. Place in a bowl and add the milk to cover. Set aside for 30 minutes. Melt 1/3 of the softened butter in a shallow skillet over medium -high heat. Drain the livers, when butter starts to foam, slip the livers into the pan and saute quickly, turning once, until lightly crusted and golden on the outside but still pink in the center. Place contents of pan, remaining butter, cream and salt and pepper into food processor and puree. Bring brandy to a boil in a skillet then add to the blender and process again. Taste and add salt and pepper as needed. Season slightly more than needed since it will be served cold. Pass pate through a fine sieve into a bowl and fold in green peppercorns if desired then transfer to a ceramic dish. Smooth the top and refrigerate for 30 minutes. Meanwhile, melt remaining butter and skim off the solids. Pour the clarified butter over pate to seal top. Cover with plastic wrap and refrigerate overnight.
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