Jacques Pépins Chicken Liver Pâté Recipes

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JACQUES PéPIN'S CHICKEN LIVER PâTé



Jacques Pépin's Chicken Liver Pâté image

Chicken liver pâté is actually pretty easy to make. It's rich and delicious. http://www.foodandwine.com/recipes/chicken-liver-pate-march-2007

Provided by Emily

Categories     Appetizer

Time 35m

Number Of Ingredients 10

1/2 pound Chicken Livers, (well trimmed)
1/2 small Onion, (thinly sliced)
1 small Garlic Clove, (smashed and peeled)
1 Bay Leaf
1/4 tsp Thyme Leaves
1/2 cup Water
1 1/2 sticks Unsalted Butter, (at room temp)
2 tsp Cognac
Black pepper
Kosher Salt

Steps:

  • In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
  • Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.
  • Made ahead: The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.

CHICKEN LIVER PATE A LA JACQUES PEPIN



Chicken Liver Pate a La Jacques Pepin image

This method of preparing the pate is new to me but since I love chicken livers - we tried it anyway. We were very pleasantly surpirsed! Served with pita chips, cocktail rye or any other crackers it is wonderful! Who needs crackers - it tasted awesome! From Everyday Cooking with Jacques Pépin This originally appeared in the March, 2007 edition of Food & Wine." This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they're blended with butter in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones." Thinking about serving this for Passover, it will be a change; however, haven't decided yet - perhaps I'll stick with my old recipe!

Provided by Manami

Categories     Spreads

Time P1DT35m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 lb chicken liver, well-trimmed
1/2 small onion, thinly sliced
1 small garlic clove, smashed and peeled
1 bay leaf
1/4 teaspoon thyme leaves
kosher salt
1/2 cup water
3/4 cup unsalted butter, at room temperature (we used less) or 1 1/2 sticks unsalted margarine (we used less)
2 teaspoons cognac or 2 teaspoons Scotch whisky
fresh ground pepper
toasted baguette, slices for serving

Steps:

  • In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt.
  • Add the water and bring to a simmer; cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes.
  • Remove from the heat and let stand, covered, for 5 minutes.
  • Discard the bay leaf.
  • Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
  • With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
  • Add the Cognac, season with salt and pepper and process until completely smooth.
  • Scrape the pâté into 2 or 3 large ramekins; press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
  • Serve chilled.
  • Enjoy!

Nutrition Facts : Calories 251.6, Fat 24.9, SaturatedFat 15.2, Cholesterol 191.4, Sodium 30.9, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 6.7

BOURBON CHICKEN LIVER PâTé



Bourbon Chicken Liver Pâté image

Categories     Bourbon     Food Processor     Herb     Sauté     Cocktail Party     Quick & Easy     Kentucky Derby     Meat     Chill     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 15

1 1/2 sticks (3/4 cup) unsalted butter
1 cup finely chopped onion
1 large garlic clove, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
1 teaspoon minced fresh marjoram or 1/4 teaspoon dried
1 teaspoon minced fresh sage or 1/4 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground allspice
1 pound chicken livers, trimmed
2 tablespoons bourbon
Accompaniment: crackers or toasted baguette slices
Garnish: a fresh thyme, marjoram, or sage sprig
Special Equipment
a 2 1/2-cup crock or terrine or several small ramekins

Steps:

  • Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top.
  • Melt remaining 1/2 stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.
  • Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.

CHICKEN-LIVER PâTé



Chicken-Liver Pâté image

You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.

Provided by Sam Sifton

Categories     dinner, dips and spreads, appetizer, main course

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

8 tablespoons unsalted butter, cut into cubes
2 medium shallots, peeled and finely chopped
1 pint fresh chicken livers, approximately 1 pound, trimmed
1 tablespoon fresh thyme leaves, chopped
1/3 cup Madeira or port
3 tablespoons heavy cream, plus more as needed
Kosher salt to taste

Steps:

  • Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
  • Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
  • Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 225 milligrams, Sugar 2 grams, TransFat 1 gram

JACQUES PEPIN'S BASIC ROAST CHICKEN



Jacques Pepin's Basic Roast Chicken image

Changing a meal's status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it "poulet roti" will not transmogrify this simple bird. Move, however, from the kitchen to the dining room and from everyday dishes to fine china, then add an appetizer and dessert, and a family meal becomes a festive dinner for guests.

Provided by Jacques Pepin

Categories     dinner, easy, weekday, times classics, main course

Time 55m

Yield 4 servings

Number Of Ingredients 2

1 3 1/2-pound chicken
Salt and ground pepper to taste

Steps:

  • Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
  • Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
  • When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 41 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 12 grams, Sodium 926 milligrams, Sugar 0 grams, TransFat 0 grams

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