French Chopped Chicken Liver Pate Recipes

Steps:

• In a spice grinder or clean coffee grinder, combine peppercorns, allspice, clove and coriander seeds; grind until fine and set aside.
• Melt 2 tablespoons butter in a skillet over medium-high heat; when foam subsides, add onion and cook until softened, about 3 to 4 minutes. Add livers to pan and sprinkle with salt; cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side. Be sure to keep heat relatively high so that the outside of livers sears and inside stays pink.
• Put onion, livers and their buttery juices into a food processor or blender with remaining butter, the cream, spices and brandy. Purée mixture until it is smooth; taste and adjust seasoning.
• Put pâté in a terrine or bowl, smooth top and put in refrigerator for 2 to 3 hours or until fully set. Serve pâté with bread or crackers.

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.

Steps:

• Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
• In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
• Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.

Steps:

• Heat chicken fat or vegetable oil in sauté pan over medium heat for 1 minute, and sauté onion in it 20 to 25 minutes, or until very soft and lightly golden. add uncooked liver, and cook until just pink inside, a few minutes.
• Place onions and liver in food processor with eggs, brandy and starch, and process until smooth. Season to taste with salt and pepper.
• Arrange bay leaves shiny side down in loaf pan, and spoon liver mixture on top, pressing gently with spoon to get rid of any air bubbles. Set pan in a larger pan two-thirds filled with warm water, and bake 20 minutes. Cool, and unmold. Serve with rye bread.

Steps:

• In a frying pan, heat oil. Add onions and sautee until golden brown. Remove to a plate. Add chicken livers to pan and fry until completely cooked, and no longer wet. Remove to a plate and let onions and livers cool completely.
• Once cool, place livers and onions together in a food processor. Process, until desired texture, taking care not to over process, as chopped liver should have a bit of texture.
• Place mixture in a bowl and add salt to taste, and a pinch of sugar. Add eggs and stir until blended.
• Chill several hours before serving.

Steps:

• The most important part of cooking with an iron skillet is to heat the pan first without any fat inside. When it is really hot, add your chicken fat ) shmaltz. Turn down the heat to simmer. I play with the gas burner while cooking, up and down according to the heat in the pan. If you notice the oil burning, turn down the heat. I immediately add the chopped onions after I added the oil. Keep stirring with a wooden spoon. The onions will turn translucent. If there is not enough shmaltz oil in the pan add a little vegtable oil and continue cooking the onions. Try not to overcook the onions. Take them out before they turn brown. While this is going on, rinse the livers under cold water and drain. After the onions are removed from the pan clean the pan with a slotted spoon of any dark pieces of onion. Then add a little more shmalltz to the pan and some livers. Do not crowd the pan. Cook livers one pan at a time. I constantly keep turning the livers. I cut into the liver to see if it is done. It should be cooked all the way thru just not burned. Next, combine the livers and the onions in a bowl. In the cuisinart fitted with the blade on the bottom place a small amount of the ingredients and pulse until you like the consistancy. I like it soft like a pate. Do this until all of the liver and onions are finely mashed. I then combine the pate with the hand chopped onions. Add salt and pepper to taste. I like the pate to be slightly more peppery. It looks nice to garnish with the extra chopped raw onions and if you like, some chopped hard boiled eggs. During passover, you can eat this with matzah or serve with crackers. Place in refrigerator immediately after preparation for at least a few hours in a sealed container. I enjoy the liver after it is removed from the frig for 20 minute Happy Cooking!

Steps:

• In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and sautè until golden brown.
• Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
• This is called schmaltz with grieven. I also have a separate recipe posted on RecipeZaar for Schmaltz. See that recipe.
• You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure.
• When ready to make the patè, in a skillet sautè the onions in the peanut oil over a medium flame until golden brown and add the schmaltz with grieven.
• Boil the 4 eggs until hard boiled.
• Add the chicken livers to the pan with the onions, schmaltz with grieven& garlic and cook 2 or 3 minutes until done.
• Add the cream sherry and cook an additional minute.
• Remove from pan and allow to cool.
• In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
• DO NOT OVERMIX!
• Add salt, pepper and sugar and adjust as necessary.