Chicken Liver Pâté
Chicken Liver Pâté
00:00 Intro
00:44 Prepping Shallots and Livers
02:20 Cooking Livers
04:03 Liver Doneness
05:55 Caramelizing Shallots
07:55 Pureeing the Pâté
If you don’t want shallots for garnish, reduce the amount to 200g
500g chicken livers
1 Tbsp oil for high heat cooking (like canola)
2 Tbsp butter (1 for the livers and 1 for the shallots)
350g sliced shallots
Salt and black pepper
1/4 cup cognac (or any brandy, port, madeira, wine, or stock)
3/4 cups heavy cream
1 tsp balsamic vinegar
Rinse, dry, and trim the chicken livers. Set a large pan (if possible stainless steel) over medium-high heat. Add canola oil and 1 Tbsp of butter. Season the livers with salt and pepper. When the pan is hot, add the livers and cook until golden on both sides, about 2 min per side. I prefer the livers at 150F, which is very pink inside. Remove to a plate.
Reduce heat to low. Add another tablespoon of butter and wait for it to melt. Add the shallots and salt. Cook, stirring occasionally until they begin to brown. When the brown bits on the bottom of the pan become dark, add the cognac and scrape them up to integrate them with the shallots. Continue cooking the shallots, stirring occasionally, until they are very tender and jammy, adding olive oil if the pan feels dry, 15-20 min. Stir in the balsamic vinegar. Taste and correct for salt. Remove about 1/3 of the shallots and reserve for garnish.
Add 1/4 cup of cream and bring to a simmer scraping up the brown bits. If you want your livers more well done, add them to the pan and cook, stirring frequently, until the inside is no longer pink. Cool till warm.
Put the livers, shallots and the remaining 1/2 cup of cream into a blender or food processor and puree until silky smooth. For firmer texture, reduce the cream by 1/4 cup and replace it with 2 Tbsp butter.
Spoon into containers. Press the plastic wrap into the top of the pâté or seal with some clarified butter or chicken fat. Refrigerate overnight. Serve with rewarmed shallots and any fruit jam. It’s also good with pickled shallots and Dijon mustard.
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1 Minute Recipe | Chicken Liver Pate
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Chicken Liver Pate Ingredients:
10 Tbs. Unsalted butter, divided
1 Shallot, roughly chopped (approximately 1/4 cup)
3 Cloves garlic, roughly chopped (approximately 1 12/ Tbs.)
8 oz. Ground pork
8 oz. Chicken liver, rinse, drain and scrape the meaty part gently away from the sinew. You will see the webs of sinew and be able to discard them.
1 tsp. Sea salt
1/2 tsp. Black pepper
1 tsp. Fresh thyme, leaves picked
3 Tbs. Cognac
Chicken Liver Spread ISRAELI STYLE for shabath dinner.
Ingredients
Sodium bicarbonate
2 Onions
2 Hard boiled eggs
1/2 Cup Olive oil
2 Tbsp Date Syrup
1/2 Kilo Chicken liver
Salt to taste
Preparation
1) Clean the chicken liver with sodium bicarbonate and salt. Leave for 5 minutes and wash thoroughly with running water.
2) Cut the onions and sauté in olive oil until golden brown. Cook in high heat.
3) In a pan cook the chicken liver for 10-15 minutes. Don't overcook.
4) Cut into small pieces the hard-boiled eggs.
5) Transfer to the blender the cooked chicken liver, caramelised onions, dates syrup, and the hard-boiled eggs and blend slowly.
6) Refrigerate until ready to serve.
How to Make Chopped Liver
A great step-by-step video on how to easily make chopped liver.
Try Lorraine’s recipe for Chopped Liver:
- Sprinkle 5 ounces chicken liver VERY generously with salt, black pepper, curry powder.
- Slice thinly medium onion.
- Salted butter gently melted.
- Sauté sliced onion first for a minute then add chicken liver till liver is done but not dried up.
- Boil 2 eggs for 15 minutes.
- Add boiled eggs to chicken liver pan and mush.
- Cool 10 minutes, add mayonnaise till it looks like shit.
Now enjoy!
For four hungry people
Kosher Chopped Chicken Liver
Kosher chopped liver, liver spread, how to make chicken liver spread
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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