[USA] Chicken Liver Pate'
Hey CW, liver's on!
Chicken Liver Pate
Ingredients
1 lb chicken livers
1 medium size onion, chopped
1 - 2 tsp minced garlic (depending on how much you like garlic)
8 oz unsalted butter, divided into 2 portions (less for creamier texture, more for stiffer texture)
½ tsp salt
1 - 2 bay leaves
½ tsp dried thyme leaves (double if using fresh)
¼ tsp freshly ground black pepper
¼ tsp white pepper
Pinch cayenne pepper
Pinch nutmeg
¼ cup brandy
¼ cup cream
2 Tbs capers or green peppercorns (or Tbs of each) - optional
Note: you may soak the livers in 1 cup of milk for 1 hour in the refrigerator if you would like a milder liver flavor. Discard the milk when done soaking.
Method
1. Trim any connective tissue from the livers
2. Saute the onions in half the butter till golden
3. Add the livers, and sauté until they are lightly browned and still pink in the middle (maybe 5 min.)
4. Add the garlic, salt, bay leaves, thyme, black pepper, white pepper, cayenne pepper, nutmeg, and half the green peppercorns and capers (if using).
5. Sauté briefly, until the garlic is fragrant - don`t brown it.
6. Add the brandy and turn the heat to high. Cook the brandy down until syrupy and the livers are cooked through but still tender, being careful not to overcook the livers.
- Cut some livers in half as you go to see if they are just losing their pink on the insides - that means they are done and will cook the rest of the way off the burner.
- If the livers are done before the brandy is syrupy, remove them and finish the brandy.
7. Remove the pan from the flame, remove the bay leaves, and let the mixture cool down.
8. Pulse the livers in a food processor or blender until smooth. Add the cream and the remaining butter in pats and the cream, as you go. Push the mixture down from the sides as necessary.
9. After pulsing, taste for salt and adjust.
10. When done blending, fold in the remaining green peppercorns and capers if you are using them.
Pour into ramekins or whatever container you are using. It will keep for a week in the fridge. If you want it to keep longer, pour melted butter or lard over the top to seal it. After eating some re-spread the fat over the exposed portion.
When serving, parsley is a nice garnish.
Chicken Liver Pate
Ingredients
1 lb chicken livers
1 medium size onion, chopped
1 - 2 tsp minced garlic (depending on how much you like garlic)
8 oz unsalted butter, divided into 2 portions (less for creamier texture, more for stiffer texture)
½ tsp salt
1 - 2 bay leaves
½ tsp dried thyme leaves (double if using fresh)
¼ tsp freshly ground black pepper
¼ tsp white pepper
Pinch cayenne pepper
Pinch nutmeg
¼ cup brandy
¼ cup cream
2 Tbs capers or green peppercorns (or Tbs of each) - optional
Note: you may soak the livers in 1 cup of milk for 1 hour in the refrigerator if you would like a milder liver flavor. Discard the milk when done soaking.
Method
1. Trim any connective tissue from the livers
2. Saute the onions in half the butter till golden
3. Add the livers, and sauté until they are lightly browned and still pink in the middle (maybe 5 min.)
4. Add the garlic, salt, bay leaves, thyme, black pepper, white pepper, cayenne pepper, nutmeg, and half the green peppercorns and capers (if using).
5. Sauté briefly, until the garlic is fragrant - don`t brown it.
6. Add the brandy and turn the heat to high. Cook the brandy down until syrupy and the livers are cooked through but still tender, being careful not to overcook the livers.
- Cut some livers in half as you go to see if they are just losing their pink on the insides - that means they are done and will cook the rest of the way off the burner.
- If the livers are done before the brandy is syrupy, remove them and finish the brandy.
7. Remove the pan from the flame, remove the bay leaves, and let the mixture cool down.
8. Pulse the livers in a food processor or blender until smooth. Add the cream and the remaining butter in pats and the cream, as you go. Push the mixture down from the sides as necessary.
9. After pulsing, taste for salt and adjust.
10. When done blending, fold in the remaining green peppercorns and capers if you are using them.
Pour into ramekins or whatever container you are using. It will keep for a week in the fridge. If you want it to keep longer, pour melted butter or lard over the top to seal it. After eating some re-spread the fat over the exposed portion.
When serving, parsley is a nice garnish.
- Butterbean
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Troo dat! Here is a kosher recipe I found, using schmaltz. I don't know my chopped liver, so maybe it is not really any different?
http://ths.gardenweb.com/forums/load/co ... 17116.html
French Chopped-Liver Pâté
Time: 45 minutes, plus refrigeration
1 pound chicken livers
3 tablespoons chicken fat or vegetable oil, plus more for greasing pan
1 large onion, diced
4 large eggs, hard-boiled
3 to 4 tablespoons Cognac or other brandy
1 tablespoon corn or potato starch
Salt and freshly ground pepper to taste
5 or 6 bay leaves, preferably fresh
Rye bread.
1. For a strictly kosher preparation heat broiler and grease a 9-by-5-inch loaf pan or terrine. Broil livers on a rack 4 inches from the heat for about 2 minutes on each side. Take out livers, and drain. Turn oven to 350 degrees.
2. 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. For nonkosher preparation add uncooked liver, and cook until just pink inside, a few minutes.
3. Place onions and liver in food processor with eggs, brandy and starch, and process until smooth. Season to taste with salt and pepper.
4. 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.
Yield: About 20 servings.
http://ths.gardenweb.com/forums/load/co ... 17116.html
French Chopped-Liver Pâté
Time: 45 minutes, plus refrigeration
1 pound chicken livers
3 tablespoons chicken fat or vegetable oil, plus more for greasing pan
1 large onion, diced
4 large eggs, hard-boiled
3 to 4 tablespoons Cognac or other brandy
1 tablespoon corn or potato starch
Salt and freshly ground pepper to taste
5 or 6 bay leaves, preferably fresh
Rye bread.
1. For a strictly kosher preparation heat broiler and grease a 9-by-5-inch loaf pan or terrine. Broil livers on a rack 4 inches from the heat for about 2 minutes on each side. Take out livers, and drain. Turn oven to 350 degrees.
2. 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. For nonkosher preparation add uncooked liver, and cook until just pink inside, a few minutes.
3. Place onions and liver in food processor with eggs, brandy and starch, and process until smooth. Season to taste with salt and pepper.
4. 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.
Yield: About 20 servings.