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Old 10-20-2006, 03:47 PM   #1
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Chicken liver pate

Want to make some pate this weekend. What is your favorite recipe?

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Old 10-20-2006, 03:59 PM   #2
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I don't have any receipes for Chicken Liver Pate. Maybe someone else does.
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Old 10-20-2006, 04:01 PM   #3
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I haven't made it in many years but here's what I used to do.

Saute a pound of livers with sliced onions. Hard cook three eggs peel and cool. Combine in a food processor with mayonnaise and some pickle. Season with salt and pepper.
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Old 10-20-2006, 04:09 PM   #4
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Try this recipe:

CHICKEN LIVER PATE

115gm chicken livers
1 small garlic clove, chopped
1 tbsp sherry
2 tbsp brandy
50gm butter - melted
1/4 tsp salt
Fresh herbs and black peppercorns

Place livers and chopped garlic in a food processor and whiz until smooth. Add sherry, brandy, melted butter and salt. Pour mixture into 3-in ramekins and cover with foil. Place ramekins in a small roasting pan and pour in boiling water until it comes halfway up the side. Bake in oven at 180 degrees C for 20 mins. Allow to cool to room temperature, then remove from tin and chill until ready to use.
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Old 10-20-2006, 04:23 PM   #5
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Thank you I will try them both.
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Old 10-20-2006, 04:34 PM   #6
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I posted this one awhile back
I make it alot and never have any left.

http://www.discusscooking.com/forums...s-22743-2.html
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Old 10-20-2006, 04:35 PM   #7
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Quote:
Originally Posted by carolelaine
Thank you I will try them both.
I think my recipe is more of a chopped liver as you would find in a deli rather than a pate as described in boufa06's recipe.
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Old 10-20-2006, 05:17 PM   #8
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Quote:
Originally Posted by carolelaine
Want to make some pate this weekend. What is your favorite recipe?
Made a mushroom pate long ago. Very tasty & a great party appy.
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Old 10-23-2006, 05:35 PM   #9
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Andy,
Your recipe is almost exactly what I ended up making except I did mine in the food processor. It was great. Thanks
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Old 10-23-2006, 05:51 PM   #10
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Quote:
Originally Posted by carolelaine
Andy,
Your recipe is almost exactly what I ended up making except I did mine in the food processor. It was great. Thanks
I'm glad you liked it. I did min in a FP as well. It's the easiest way to get a smooth texture.
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Old 10-29-2006, 12:25 AM   #11
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My Dad’s chicken livers

2 lbs chicken livers
1 lb bacon
1 large onion
Garlic
Salt & pepper to taste

Clean livers well cut all veins & fat off of them.

Sauté bacon till close to crisp, drain fat
add chicken livers & ½ of the onions
cook untill livers are just done
add garlic simmer for a few minutes
add remaining ½ of the onions, turn off heat

let it cool, grind it up & enjoy

I like to spice it up a bit, maybe:
Cumin
Thyme
Smoked paprika
Celery seed
Hard-boiled egg slices on the side
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Old 10-29-2006, 12:42 AM   #12
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Saute in butter.. chicken livers, finely chopped onions, a couple of good bacon rashers chopped, and a little fresh sage until livers just slightly pink. Flambe with brandy, add S&P. Cool. Place into processor with some butter ( enough to bind mix well, add more if required) and puree.
Taste, adjust seasoning if needed then pot into individual ramekins. Cover with a fresh sage leaf then clarified butter. Refrigerate and use within 3 days.
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