o the pan and fry for 6-8 minutes until the
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!
Line a bread loaf pan with plastic wrap. line bottom of pan with cracked pistachios.
Fry Chicken Liver with Shallots and Thyme in 1/2 stick of butter until almost cooked. Add in Garlic. Cook until Liver is no longer pink. Remove from heat. Add Cognac/Brandy and let cook down. Add Nutmeg and 1 cube soft butter. Let butter melt down a bit. Add mixture to food processor and puree until smooth. Mix in a handful of whole, cracked pistachios. Add to loaf pan, cover and refrigerate until firm. Serve on top of toasted Crostini.
FOR THE CHICKEN LIVER PATE: In a skillet
Clean the chicken livers carefully, cutting away any
he chicken livers overnight in milk reduces the strength of liver flavor
b>chicken fat or vegetable oil in saute pan over medium heat for
Heat butter and 1 tbsp olive oil in a large frying pan. Add mushrooms and cook for 2 mins. Add garlic and cook for 6-7 mins, stirring occasionally, until mushrooms are tender.
Meanwhile, preheat broiler. Brush walnut bread with 3 tbsp olive oil and lightly toast on both sides. Keep warm.
Toss spinach with balsamic vinegar and remaining olive oil. Season. Divide between 4 serving plates and sprinkle with walnuts. Spread pate over toast then place 2 pieces on each plate. Top with mushrooms.
Heat oil and butter in a large frying pan over low heat. Saute onion and sage for 5 mins, until onion is soft. Increase heat to high. Add chicken livers, anchovies and capers. Cook for 3-4 mins, until chicken livers start to brown. Add white wine and brandy. Simmer for 5 mins, until liquid evaporates. Add stock and simmer for 4 mins. Let cool slightly.
Transfer to a food processor and process briefly.
Spread chicken liver mousse over toasts. Arrange on a serving platter and garnish with parsley and extra capers. Serve.
To make the pate:
In a small, covered
Clean the chicken livers carefully, cutting away any
ith the Port, and chill for 2 hours.
Melt 3
Rinse and drain chicken livers; place livers, butter, onions,
owl until smooth; beat in liver mixture 1 tablespoon at a
acon, stir, and fry gently for 10 minutes, stirring now and
he livers in the milk for 2 hours and drain well
medium saucepan, combine the chicken livers, onion, garlic, bay leaf
FOR THE CHICKEN LIVERS: Remove any connective membranes.
killet over high heat; cook chicken livers until browned and just
he gall bladders.
Trim chicken livers of threads and gall