Best Quick 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!

QUICK CHICKEN LIVER PATE

Steps:

• In a wide frying pan, melt the 2 tsp butter over medium-high heat; add green onions, cook, stirring, until limp.
• Add chicken livers; cook, turning, until browned.
• Stir in wine, salt, thyme and pepper; reduce heat and simmer, uncovered, for 3 minutes.
• Add the 2 T parsley.
• Transfer mixture to a food processor and whirl until smooth; with motor running, drop in butter pieces, a few at a time, and whirl until well combined.
• Cover and refrigerate for at least 3 hours or for up to 4 days.
• Garnish with additional parsley, if desired.

QUICK CHICKEN LIVER PATE

Steps:

• Wash & dry chicken livers. Trim & cut into pieces. Heat butter in large skillet & cook livers & garlic, stirring constantly til livers are lightly browned but still pink inside, about 3-4 minutes. Sprinkle with 1/4 tsp salt & 1/8 tsp pepper. Remove from heat. Remove livers with slotted spoon & set aside. Add brandy to pan & stir to scrape up all browned bits. Pour brandy & drippings into blender. Cut up cheese & add to blender with mayo, worcest. sauce, lemon juice, 1/2 tsp salt, 1/4 tsp pepper, nutmeg & cayenne. Blend til smooth. Add livers a few at a time, blending til smooth after each addition. Refrigerate several hours.

EXTRA-QUICK CHICKEN LIVER AND BACON PÂTÉ

Steps:

• Sauté the onion and rashers in the butter for 2-3 minutes. Add the livers, turn the heat up a bit, and cook for 3-4 minutes, stirring occasionally, until the livers have stiffened a bit but are still pink on the inside. Add all the remaining ingredients, allow to bubble for a minute or two, then remove from the heat and tip into a blender. Whiz it up until smooth, scrape into a small bowl, cover and refrigerate.