Best 3 Easy Chicken Liver Pate Recipes

QUICK AND EASY CHICKEN LIVER PATE

Steps:

• Melt butter in heavy sillet over medium heat.
• Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool.
• Save pan drippings.
• In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper.
• Blend well for about 20 seconds.
• Optional: Blend in the hard boiled egg for a richer pate.
• Enjoy!

EASY CHICKEN LIVER PATE

Steps:

• Set aside 1/2 cup butter to soften slightly.
• Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.
• Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.
• Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.
• Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.
• Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.

EASY CHICKEN LIVER AND BRANDY PATE

Steps:

• Melt butter in a pan, add onion, garlic and bacon.
• Cook until onion is tender and bacon is cooked.
• Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
• Remove from heat.
• Stir in thyme, pepper, cream, brandy and melted butter.
• Spoon mixture into a food processor or blender and process until smooth.
• Pour into serving dishes.
• -------Topping-------.
• Pour melted butter over pate.
• Sprinkle with chopped chives.
• Refrigerate pate overnight.
• Stand at room temp 30 minutes before serving.
• Serve with toast, crackers or crusty french bread.