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Old 01-14-2013, 09:19 AM   #1
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What`s your recipe for chicken liver pate..?

I need a recipe for chicken liver pate,please.How do you cook the chicken livers so they will not be hard and dry?? Thank You !!!!
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Old 01-14-2013, 06:10 PM   #2
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ANYONE ??????
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Old 01-14-2013, 07:34 PM   #3
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Here is mine.

Chicken Liver and Pistachio Pate
Ingredients

* 1/2 cup unsalted butter
* 1 (1 ounce) envelope dry onion soup mix
* 1/4 cup white wine
* 1 pound chicken livers, rinsed and trimmed
* 1/2 cup shelled pistachio nuts
* 1 (8 ounce) package cream cheese
* 1/4 cup water
* onion powder to taste
* garlic powder to taste

Directions

1. In a skillet, melt butter over medium heat. Mix in soup mix and white wine. Arrange chicken livers in pan, and cook until browned and cooked though.
2. Place shelled pistachio nuts in food processor and pulse to grind. Add cream cheese and water; process until smooth. Add chicken livers, and process until smooth. Season to taste with onion and garlic powder. Chill for an hour.
Serve Warm with bagettes
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Old 01-14-2013, 07:35 PM   #4
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Sub the baguettes for something lo carb of course .
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Old 01-15-2013, 09:18 AM   #5
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you can emulate the onion flavor with the green part of scallions (green onions) and use some lower carb bouillon powder instead of the soup mix, of course. and the garlic and onion powder really add up fast, so be careful.

many find chicken fat/schmaltz is the best fat with chicken livers. you can save it when you roast chicken breasts or a whole chicken.

just don't overcook the livers to prevent dryness.
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Old 01-15-2013, 10:00 AM   #6
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THank You All for the recipes and advice !!!
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Old 01-15-2013, 04:42 PM   #7
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Quote:
Originally Posted by Jaded62 View Post
I need a recipe for chicken liver pate,please.How do you cook the chicken livers so they will not be hard and dry?? Thank You !!!!
For a pound of chicken liver, I sauté shallots and thyme in stick of unsalted butter. I add the livers for about 1 min and then add 3/4 cup vermouth. Simmer 4-6 min and remove livers. The chicken livers need to be rosy in the center when removed from the heat. Use a slotted spoon to remove livers to a food processor. When you place in food processor to process them, they will finish cooking. Meanwhile reduce vermouth a few min until syrupy. Add vermouth to processor along with 2 tsp brandy. Process until smooth. Please note this is probably not extremely low carb due to vermouth but it is divine.
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Old 01-15-2013, 05:46 PM   #8
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Quote:
Originally Posted by TBipp View Post
For a pound of chicken liver, I sauté shallots and thyme in stick of unsalted butter. I add the livers for about 1 min and then add 3/4 cup vermouth. Simmer 4-6 min and remove livers. The chicken livers need to be rosy in the center when removed from the heat. Use a slotted spoon to remove livers to a food processor. When you place in food processor to process them, they will finish cooking. Meanwhile reduce vermouth a few min until syrupy. Add vermouth to processor along with 2 tsp brandy. Process until smooth. Please note this is probably not extremely low carb due to vermouth but it is divine.
Thank you for this! I love chicken livers and have wanted a good pate/spread recipe. Will use this one and report back--it sounds like just the thing I've been looking for.
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Old 09-22-2013, 06:42 PM   #9
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Bump. I have recently discovered pates. I made one according to a pretty standard recipe with chicken livers, but it lacked the depth of flavor of the ones I've gotten at restaurants. I'd love to hear anyone's input. (The addition of pistachios above looks intriguing.)
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