How To make Herbed Chicken Pate
2 lb Skinned/boned breast chicken
2/3 c White part only leek
1/4 c Shallots
3/4 c Unsalted butter
3 Eggs whites only
1 1/2 ts Salt
1/4 ts Freshly ground pepper
1/8 ts Freshly grated nutmeg
2 1/4 c Well-chilled whipping cream
1/2 c Chicken broth
2 c Tight-packed leaves spinach
2 c Tight-packed leaves basil
3/4 c Well-chilled whipping cream
(See also: Tomato & Garlic Sauce.) Cut chicken into 1/2-inch pieces. Puree in processor in 2 batches to very smooth paste. Refrigerate until well chilled, at least 1 hour. Meanwhile, thinly slice leek and shallot. Melt butter in heavy small skillet over low heat. Add leek and shallot and cook until soft, stirring occasionally, about 15 minutes. Cool. Combine half of chicken with half of leek mixture in processor. Puree until smooth. Add half of egg whites and process until smooth. Transfer to bowl. Repeat with remaining chicken, leek mixture and egg whites. Refrigerate until well chilled. Blend half of chicken mixture, salt, pepper and nutmeg in processor. With machine running, slowly pour 1 cup plus 2 tablespoons cream through feed tube. Blend 1 minute. Transfer to large bowl. Repeat with remaining chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream. Combine both chicken mixtures. Bring chicken broth to boil in large skillet. Add spinach and basil and toss until just wilted, about 45 seconds. Drain well. Squeeze out any remaining liquid. Puree spinach mixture with remaining 3/4 cup cream until smooth. Blend in 1/4 of chicken mixture. Preheat oven to 350 deg. Line 9x5-inch loaf pan with plastic wrap, leaving 5-inch overhang. Pour half of white chicken mixture into pan. Cover with
half of spinach mixture. Using knife, swirl through layers to create marble effect. Repeat with remaining chicken and spinach. Tap pan on work surface to settle pate. Fold overlapping plastic over top of pate. Cover pan tightly with foil. Place loaf pan in deep roasting pan. Pour enough water into roasting pan to come 2/3 up sides of loaf pan. Transfer to oven and bake 1 1/4 hours. Cool. Weight pate with heavy object and refrigerate overnight. Unmold pate onto platter. Let stand at room temperature 1 hour before serving. Pass Tomato & Garlic Sauce separately.
How To make Herbed Chicken Pate's Videos
Chicken Liver Pate Recipe!! Noreen's Kitchen
for more festive recipes and 7 holiday meal plans, check this out. Make your holiday meals special and stress free! Available for instant download, just click the link!
Greetings! I wanted to begin to focus on some really nice appetizers that are affordable and accessible for everyone and I cannot think of a more elegant or beautiful appetizer than a pate'! Pate is a smooth spread that is served on baguette or crackers. Foi Gras is a goose liver pate' that is rick and unctuous. We don't have the budget for that so we can fall back on the old Jewish favorite chopped liver or Chicken LIver Pate' I am taking some inspiration from Mark Bitman, a foodie and writer for the New York Times who is the most amazing minimalist cook I have ever seen. He takes his inspiration from his grandmother's traditional chopped liver which would have been made with melted chicken fat or schmaltz instead of the butter.
This pate' is easy to put together and very budget friendly. It incorporates some interesting spices such as clove and allspice along with salt and pepper which give the pate' a mild and rich flavor.
If you are going to make this, plan on preparing it at least a day ahead, this will need to chill and overnight is recommended. You want to serve this cold so it will be spreadable and the flavors that you took time to cook into it will have time to mix and mingle.
This pate' is a wonderful addition to any holiday appetizer spread or just on it's own as a quick snack.
I hope you try this and I hope you enjoy it. As always, Happy Eating and Merry Christmas!
Chicken Liver Pate'
2-20 containers of fresh chicken livers, trimmed
1 large onion chopped
6 Tablespoons of butter divided.
1/2 teaspoon ground clove
1/2 teaspoon ground allspice
1/2 teaspoon finely ground black pepper
1 teaspoon salt
1/2 cup heavy cream
In a large skillet, melt 4 tablespoons of butter and add chopped onion. Allow onion to sweat until they are soft and translucent.
Remove onions to the bowl of your food processor.
Wipe out pan of any remaining onion pieces.
Add remaining 2 tablespoons of butter and allow to melt.
Add in fresh chicken livers and cook over medium low to medium heat. You really want the chicken livers to sort of poach as opposed to fry. They will render quite a bit of liquid. Cook livers until they are just slightly pink in the middle. Spoon out of skillet with a slotted spoon leaving the liquid behind. (you can give that to your dogs. They will love you for it!)
Add the cooked chicken livers to the bowl of the food processor with the onions.
Add in the clove, allspice and pepper, salt and cream.
Give it a whirl until everything is smooth and creamy.
You can also choose to leave this a bit on the chunky side if you prefer a more rustic french style pate'.
Taste for seasoning and adjust if necessary. I found mine needed just a hint more salt and a splash more of cream.
Transfer to a container and cover tightly. Store in refrigerator at least 2 hours or preferably overnight.
Serve with sliced baguette and/or crackers along with an assortment of cheeses for a simple and delicious holiday appetizer tray.
Keto Chicken Liver Pate | How to cook chicken liver 2-ways!!!
#KetoRecipes #ChickenLiver #LiverPate
Today we're cooking up some Keto chicken liver pate. I'm going to show you how to cook chicken live two ways. One country style and one more fancy. Liver is one of the most nutrient dense parts of the bird and I'd always recommend including it in your diet. This tasty liver pate is a great way to do that. I hope you like the recipe. Cheers!
Get the recipe with macros at
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Sheila's Herb and Cheese Pate
Here is the recipe for Sheila's fresh herb and cheese pate which she has recreated after having it once in a restaurant. Sheila and her family sometimes just eat it with a salad or to fill Chicken Breasts and Gammon Steaks. You can use it as a topping on most Fish.
You'll never buy Chicken Liver Pate as good as this!
Once you try Homemade, you will never buy chicken liver pâté again!
There’s no better spread, over slices of baguette or your favourite cracker. Silky and smooth, it’s the perfect appetizer everyone loves. Ideal for dinner parties, cocktail parties, and the festive seasons. Pâté can also make a great food gift, placed in little glass containers.
Make sure your butcher has cleaned the livers. If not, pull out some of the membranes, and look out for any gallbladders, been green in colour, they are easy to spot. Don’t miss any as they are bitter and will ruin the taste.
A good pâté should be smooth, without any lumps and easy to spread. This recipe takes it another step for extra smooth. I use a little bacon in mine, for that hint of smokiness and smoother flavour.
FYI, Pâté also has health benefits, as livers contain vitamin B12 which is commonly deficient, particularly in older people.
It will keep one week refrigerated. Simply cover it well in cling film, or reline with melted butter after use. Enjoy my Extra Smooth Chicken Liver pâté today!
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HOW TO MAKE CHICKEN LIVER PATE
This is a very simple recipe. I hope you like it.
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Wild Rosemary & Courgette Chicken Liver Pate
We are using indigenous Fynbos in a delicious recipe