Does anybody have a recipe for "Chicken Liver Pate"?

Question

I love chicken liver pate, but it is so expensive to buy. Anybody got a good recipe for me. Thank you.

Answer 1

Hope this helps. 1 lb chick livers, butter or marg, 3 tbs mayo, 2 tbs lemon juice, 2 tbs butter softened, 1 tbs finely chopped onion, 8 to 10 drops hot pepper sauce, 1/2 tsp salt, 1/2 tsp dry mustard, dash pepper. Cook livers, covered, in small amt of butter, stirring occ, till no longer pink. Put livers thru meat grinder or food processor, blend with remaining ing, place mix. in 2 c mold. Chill several hours.

Answer 2

Chicken-Liver Pate
Servings [Reset]
Keys : Appetizers Poultry Offal
Ingredients :

2/3cupHalf&half
1smOnion, chopped
1lbChicken livers
1/4cupFlour
1tspSalt dash hot pepper sauce
2tblButter
1xClove garlic, minced
2xEggs
2tblBrandy
1/2tspEach, sage & thyme Chopped fresh parsley

Method :

* Grease well and lightly flour five 6-oz metal juice cans; set aside. In food processor or blender, whirl half&half, butter, onion and garlic until onion is chopped fine. Add livers, eggs, flour, brandy, salt, sage, thyme and pepper sauce. Whirl until smooth and well blended. Pour mixture into cans to within 1 inch from top. Place cans in a 10-inch angel-food pan. Add 2 inches hot water to pan. Place on bottom rack in preheated 350 degree oven. Bake 1 hour or until pick inserted in certer comes out clean. Remove cans to rack to cool 30 minutes. with can opened cut around bottoms of cans and push bottoms through to unmold pates. Chill completely. Then roll in chopped parsley, wrap in plastic and again in foil. Can be refrigerated up to 1 week or frozen 3 weeks.










Chicken Liver Pate
servings [Reset]
Keys : Poultry Offal
Ingredients :

600gmChicken livers, (to make 500g cleaned)
100gmSoftened butter
2tblBrandy
Salt
Freshly ground black pepper
Freshly grated nutmeg

Method :

* Cut away any greenish stained liver, as even a scrap will make the pate bitter, and pull away from its connecting threads.
* Heat 1 tbsp butter in a non-stick frying pan until just foaming. Add half the livers and saute quickly until golden brown on each side and still quite soft in the middle. Remove livers to plate. Add another tbsp butter and saute remaining livers the same way until golden brown.
* Return first batch of livers to pan with second batch, increase heat and tip on brandy. Ignite brandy with a match, tilting pan to spread flames.
* Add a little salt, pepper and grated nutmeg.
* Transfer livers to food mill or food processor and incorporate remaining butter.
* Check seasoning.

Answer 3

Mom's Liver Pate

1 lb liver
4 slices bacon
1 small onion finely chopped
1/4 cut butter (+/-)
1 Tbl. red wine
1 tsp. salt
1/4 tsp finely ground pepper

Saute bacon, add onion, add liver and cook until well done. Process with metal blade until well blended. Keep refrigerated - bring to room temp prior to serving.

Freezes well but will need to add additional butter to bring to correct consistency after thawing.

Answer 4

Try www.allrecipes.com - my fav online site for recipes! Good luck.