Chicken Heart Pâté Recipes

CHICKEN HEARTS RECIPE

Steps:

• Place the chicken hearts, olive oil, salt, pepper, garlic powder, onion powder, smoked paprika and cumin in a large bowl.
• Use a large spoon, or your hands, to mix everything together, coating the hearts with the oil and seasonings.
• Heat a large, heavy frypan over medium-high heat, for about 3 minutes.
• Add the seasoned chicken hearts. Cook, stirring often, until browned and cooked through, 5-7 minutes. If the pan becomes too hot, lower the heat to medium.
• Divide the hearts between four plates. Drizzle them with the pan juices, garnish with chopped parsley, and serve.

CHICKEN PATE

Steps:

• Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth.
• Transfer mixture to a 2 cup mold coated with cooking spray (Pam).
• Cover, and chill overnight.
• Unmold onto a serving plate.
• Sprinkle with paprika.
• Garnish with parsley sprigs, if desired.
• Serve with Melba toast rounds or unsalted crackers.

CHICKEN HEARTS WITH MUSHROOMS

Steps:

• Heat oil in a skillet over medium heat and cook and stir onion until soft and translucent, 4 to 6 minutes. Add chicken hearts and brown, stirring constantly, about 3 minutes. Cover skillet, reduce heat, and cook until hearts are no longer pink in the center, about 10 minutes. Add mushrooms and mix well. Cook, covered, for an additional 5 minutes. Season with salt and pepper.

CHICKEN LIVER PATE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
• Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

CHICKEN HEART PâTé

Steps:

• Throw the hearts, diced chicken breast, chopped tomatoes, onion, carrots and parsnip into boiling water and let it all simmer for at least 30 minutes.
• Take the lid off the pan and let the liquid reduce itself for about fiftenn minutes.
• Sieve the mixture, trying not to loose the liquid - it makes great soup.
• Put all the boiled ingredients into a large bowl (or back into the pan) and add lard, tomato concentrate and chickpea. Mix thoroughy with a spoon.
• Set up the food processor and blend everything together until a fine paste is made. It should have the consistency of dumpling dough, if it's toothick add some broth or brine.
• Put the paste into a cake tin and bake for about 1.5 hour in 250 degrees centigrade. Poke the pâté once in a while to check if it's ready.
• When properly baked, take the pâté out of the tin and let it cool down. Serve in slices on a buttered toast.

CHICKEN LIVER PâTé

Steps:

• Thinly slice onion. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, Cognac, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
• In a small bowl whisk cream until it holds stiff peaks and fold in pâté. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
• Serve pâté with crackers or toasts.