Charcuterie Chicken Liver Pate Recipes

CHARCUTERIE CHICKEN LIVER PATE

Steps:

• Rinse the livers and pat dry.
• Cover with the Port, and chill for 2 hours.
• Melt 3 tablespoons of the butter in a medium skillet.
• Add the shallots, garlic, and thyme. Cook over medium low heat, stirring, until softened but not browned, about 3 or 4 minutes.
• Remove the livers from the Port (reserve the Port) and add to the skillet. Continue to cook, without browning, until the livers just start to change color, another 3 to 4 minutes.
• Add the Port and simmer for 2 minutes.
• Place the liver mixture in a blender, and puree until smooth.
• Add 3 more tablespoons of butter, and puree again until smooth.
• Add the cream, and pulse until it is incorporated.
• Season with salt and pepper.
• Spoon into a 3 cup container (terrine, loaf pan, mason jar) and smooth the surface of the pate.
• Chill for 1 hour, until it just starts to firm up.
• Melt the remaining butter, and pour over the top of the pate, covering it completely.
• Refrigerate overnight or up to a week.
• Serve on toasted baguette slices or other crusty bread.

VIETNAMESE CHICKEN LIVER PATE

Steps:

• Wash the chicken livers and remove any excess white or yellow membrane. Wash again. Sprinkle 1/2 teaspoon salt over the chicken livers and mix thoroughly.
• Pour enough milk over the livers to cover. Refrigerate overnight. (Note: Soaking the chicken livers overnight in milk reduces the strength of liver flavor. I recommend to include this step.).
• The next day, rinse the livers and chop into smaller pieces. Set aside.
• Saute one small diced onion and six cloves of garlic. Don't worry if they aren't too uniform as everything gets pureed anyway.
• When the onions have slightly softened, add the chopped livers and 1/2 cup white wine OR 1 tablespoon cognac.
• Saute until cooked and continue simmering for another 5 minutes or so until liquid reduces. Add 1/2 teaspoon salt, 2 teaspoons fish sauce, and 1/2 teaspoon ground black pepper. Taste and adjust seasoning if necessary.
• Set mixture aside to slightly cool.
• After alowing the mixture to cool a bit then puree in a food processor along with one stick (8 tablespoons) of butter. The heat of the warm mix will melt the butter and allow easy incorporation. Process until smooth. Pour mixture into ramekins lightly coated with butter.
• Add just enough butter to coat the top of each container to prevent drying of the surface of the pate. Note: it is best to melt the butter at its lowest possible temperature, this will prevent re-liquefying of the pate and then pour this on as a thin layer on top of the pate in the dishes. Store refrigerated.
• IMPORTANT NOTES: Regular butter to seal the Pate will need to be brought to room temperature to allow the butter seal to be spreadable. For food safety, the Pate must not be unrefrigerated for more than 2 hours in total time after cooking. This means if it is brought out of the fridge for use then returned, It is only safe for a total sum of two hours out of the fridge. If it's during hot weather or a very warm room {more than 90F}, then this time must be reduced to one hour. It is best to cut off a segment and place it on a serving dish returning the sealed unused portion immediately to the refrigerator to eliminated the doubt. The pate will keep in the fridge for five days. It may be stored frozen for 1 month. Make sure that the pate is covered if returned to the fridge after the butter seal has been cut.
• ONE MORE NOTE: After cooking, liver tends to turn a pasty gray and ashen color which is quite unappealing. Add a few drops of red food coloring for aesthetics, if desired.

THE EASIEST LUXURY CHICKEN LIVER PATE

Steps:

• Peel and cut the apple and onion roughly into chunks.
• Heat 1 portion of the butter in a frying pan over a medium heat.
• Add the apple and onion to the pan and fry for 6-8 minutes until the onion is translucent.
• Add the thyme combine and cook for a further 2 minutes then transfer to a food processor.
• Put the same frying pan back on a medium heat and add another portion of butter.
• Once the butter has melted add the chicken liver and a pinch of salt and pepper then cook for approximately 10 minutes or until cooked through.
• Transfer to the food processor with the first ingredients.
• Blend until smooth and then allow to cool for 10 minutes at room temperature whilst still in the food processor.
• Add another portion of butter, the lemon juice, cream, salt, and brandy to the food processor and pulse until combined.
• Pour the pate into a serving dish.
• Melt the remaining butter and pour over the top of the pate to seal.
• Cover and refrigerate for at least 5 hours before serving.

CHICKEN LIVER PATE'

Steps:

• Cook chicken livers in boiling water for about 7-10 minutes; drain well.
• Blend chicken livers with all other ingredients EXCEPT PARSLEY with hand mixer.
• Chill until firm; shape into a log and roll in parsley if desired.
• Keep refrigerated until served.

BEST CHICKEN LIVER PATE

Steps:

• Heat oil in 12 inch skillet.
• Add chicken livers and cook until brown and well done.
• Add onion and cook 1 minute more.
• Add salt, pepper and garlic salt.
• Remove from heat and cool.
• Put into blender and process on puree till smooth.
• Chill.