How to make Chicken liver pate recipe - Discover organ meats
Episode 2
2chefs Chicken liver pate
Looking for a great way to get some liver into your diet? Do you want a quick, tasty and healthy party appetizer? Liver is packed full of, iron, vitamin A and zinc.
Check it out here, chicken liver pate is so delicious and super easy to make. Follow along with our instructional video, recipe, tips and tricks from your favorite 2 chefs.
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ABOUT 2CHEFS
We are a husband and wife team who have spent our entire lives in the culinary world. While living in Los Angeles, we started a very successful private chef business cooking healthy weekly meals for busy families. We’ve had so many requests for our recipes, tips, and tricks that we decided it would be easier and help a wider audience if we just filmed it for you all. We love being able to assist people in the process of getting comfortable in the kitchen and trying new things.
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Easy Chicken Liver Pâté Recipe // Keto UK
When we saw chicken livers and spring onions in the reduced section, we just had to make some chicken liver pâté!
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Perfect Chicken Liver Pate with Chorizo and Brandy and Apple Chutney
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INGREDIENTS
1/2 kg chicken livers
4 rashers of bacon ( streaky or back )
2 onions
1 pack of butter
50cl brandy
200ml double cream
Mixed herbs
S&P
2 large red peppers
I pack or jar sun dried tomatoes 150g
2 large onions
200ml double cream
1 pack of butter
mixed herbs
S&P
3 apples
Malt vinegar
Any dried fruit
Mixed spice
1/2 pack butter
Best Fried Chicken Livers Recipe
Fried chicken livers are super healthy and tasty, so don’t be a scaredy cat. The key to cooking the best chicken liver recipe is to clean and trim the livers well, removing all the veiny parts, then season the chicken livers with gusto, and don’t overcook them!
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Ingredients for Fried Chicken Livers
1-2 lbs. CHICKEN LIVERS
1 EGG
1 cup all-purpose FLOUR
some MUSTARD, HOT SAUCE, or HORSERADISH SAUCE, or all three
and SEASONINGS like
SALT, BLACK PEPPER, CHILI PEPPER, GARLIC, etc.
plus OIL for cooking
and PARSLEY for a garnish
How to Make the Best Fried Chicken Livers
Use chicken livers that are rich in color and firm, at least for liver. Color may vary for livers, but the liver should not be slimy, or have an off smell. Wash the chicken liver in cold water and then drain. Clean and trim the clivers by cutting away any veiny or sinewy parts and any discolored areas. Cleaning and trimming is the most time consuming part of the chicken liver recipe, but it’s a key part, and worth doing well, because chewy liver is no fun.
Now make a marinade. In a bowl, crack one egg and add some flavor. I like to use creamy horseradish sauce, or spicy mustard, or hot sauce, or all three. There is no wrong combination. Use whatever amount is suitable for the number of livers you are cooking. Mix the marinade and then add the livers and toss until well coated, then place bowl in the fridge for at least 20 minutes, or until ready to cook.
In a bowl, mix flour and seasoning. Be heavy handed with the seasoning!
Remove the liver from the marinade and dredge in the flour until coated.
Heat oil in a skillet on medium heat. It doesn’t take a lot of cooking oil, just enough to cover the bottom of the pan. Check current prices for nice non-stick skillet on Amazon
When oil is hot, carefully add livers. Chicken livers can spatter and pop in the grease, so exercise care. Cook the livers for 2-3 minutes on each side, or until cooked through. Liver cooks rapidly, so it doesn’t take long. Overcooked liver can have a chalky, grainy taste, and you want to avoid this.
Remove the cooked chicken livers from the skillet and drain on a paper towel. Place on a serving dish and garnish with chopped parsley. Serve hot!