How To make Chicken Liver Pate
2/3 c Half&half
1 sm Onion, chopped
1 lb Chicken livers
1/4 c Flour
1 t Salt
-dash hot pepper sauce 2 T Butter
1 Clove garlic, minced
2 Eggs
2 T Brandy
1/2 t Each, sage & thyme
-Chopped fresh parsley Grease well and lightly flour five 6-oz metal juice cans; set aside. In food processor or blender, whirl half&half, butter, onion and garlic until onion is chopped fine. Add livers, eggs, flour, brandy, salt, sage, thyme and pepper sauce. Whirl until smooth and well blended. Pour mixture into cans to within 1 inch from top. Place cans in a 10-inch angel-food pan. Add 2 inches hot water to pan. Place on bottom rack in preheated 350 degree
oven. Bake 1 hour or until pick inserted in certer comes out clean. Remove cans to rack to cool 30 minutes. with can opened cut around bottoms of cans and push bottoms through to unmold pates. Chill completely. Then roll in chopped parsley, wrap in plastic and again in foil. Can be refrigerated up to 1 week or frozen 3 weeks.
How To make Chicken Liver Pate's Videos
Chicken LIVER PÂTÉ (for people who don’t like liver!)
CHICKEN LIVER PATE RECIPE (for people who don’t like liver!). This pate is mild and creamy and uses simple ingredients like butter, Parmesan, onion, and garlic. This is a great way to get in healthy organ meats, and I even have some additional tips for those of you who really can’t stand the flavor of liver!
FULL WRITTEN RECIPE:
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Cuisinart Food Processor
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Raising the Standard, Chicken Liver Pate
Andrew Zimmern Cooks: Chopped Chicken Liver
If you want to cook like a baller Jewish grandmother, this chopped chicken liver is a great place to start. My Bubbe made this to-die-for dish for every holiday meal. It’s been one of my favorite recipes since I was a kid, when I would spend hours upon hours on a stool in her kitchen watching her cook for a small army. Please go to a real butcher shop and buy real chicken livers, it makes a world of difference in the taste and texture of the dish.
This video contains affiliate links, but all opinions are my own.
Tools:
Matzoh:
Rendered chicken fat (aka schmaltz):
Box grater:
Food processor:
Skillet:
Rubber spatula:
Glass mis en place bowls:
Knives:
Hand mixer:
Cutting board:
Kosher salt:
Pepper grinder:
Full recipe here:
Chicken Liver Pâté
Chicken Liver Pâté
Ingredients
2Lb chicken liver
16oz milk
1/3 cup water
1 onion
2 carrots
1 butter stick
Salt
Seasonings to taste
Soak the cleansed chicken liver (without hearts) in milk or cream for 20 minutes. Fry the onions and carrots for 5-7 minutes, salt and add strained liver. Pour 1/3 glass of water and simmer over low heat, covered for 20 minutes. Then remove the lid and evaporate the liquid. Grind the liver with 1/2 stick of butter, place it in container and let it cool!
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Traditional French Chicken Liver Pate. How to make chicken liver pate at home!
How to make chicken liver pate'. This step-by-step video demonstration shows you exactly how to make traditional chicken liver pate' with brandy or cognac. This liver pate is great with melba toast or crackers, and is perfect for boeff en croute. The full chicken liver pate recipe is available on our website in printable format -
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This is the original and traditional French country recipe for chicken liver pate'. Our step-by-step video demonstration will show you how to make this creamy chicken liver pate'.
Ingredients
500g Chicken livers
80ml Brandy
90g Unsalted butter
1 Onion, finely chopped
1 Garlic clove, finely chopped
1 Tsp Fresh chopped thyme
60ml Cream
Instructions
Preparation:
Trim away the sinew, fat and discolored parts of the livers, and cut each half liver into 2
Place the livers into a mixing bowl and mix in the brandy. Allow the livers to marinate in the refrigerator for 2-5 hours
Chop the onion, garlic and thyme.
Measure out the butter in 2 lots of 45g
Measure out the cream
To cook the livers
Heat your pan over medium low heat. Add the onions and garlic. Simmer these for 5 minutes until soft and translucent
Drain the livers retaining the brandy
Add the livers and the thyme to the pan and simmer for a further 5 minutes
Pour in the reserved brandy and continue simmering for another 2 minutes
Remove the pan from the heat and allow to cool for 5 minutes
Transfer the livers to a heatproof bowl or pot and blend them until smooth using your stick blender (You can do this in a processor)
Add the butter and blend again until the butter is incorporated and the mixture is smooth
Pour in the cream and stir it by hand until totally incorporated
Pour the pate into ceramic dishes, cover with cling-wrap and allow it to set in your refrigerator for 2-3 hours
If you plan to keep the pate for longer than a couple of days, melt some clarified butter and pour it over the pate' to seal it.
Smokey Chicken Liver Pate - Probably the world's best starter
Smokey Chicken Liver Pate - Probably the world's best starter
This pate truely is one of the best starters there is out there folks. I used some smoked butter in this version which was taken from a recipe in Jane Grigson's book Charcuterie and French pork cookery, from grub street publishing.
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