General Cooking ( For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 17-11-2011, 09:38 PM posted to
external usenet poster
Join Date: Feb 2011
Posts: 954
Default Chicken Liver Pate

"Pennyaline" wrote in message
On 11/17/2011 10:47 AM, Sqwertz wrote:
Chicken Liver Pate. A Sqwertz original. Cheap and Easy ($2 or less).

Look for livers that are pale brown rather than rosy pink/red. Brine
1 pound livers in 12oz apple juice, 1 TB kosher salt, and 1 TB
Worcestershire sauce for 3-4 hours. This help makes them creamy

Drain and simmer livers with 1 small onion chopped roughly, a large
clove of smashed garlic, and 1 tsp thyme until livers just barely lose
their pink inside and are firm (about 5 minutes).

Drain liquid and transfer all solids to a food processor. Grind in
some pepper on top. Add 1 stick of room temperature butter(*) and
pulverize until smooth. Add salt to taste, spin a little more, and
chill for 4 hours. Good on Triscuits (Sun-Dried Tomato or Rosemary)
and Club crackers.

(*)Jaque Pepin says to use 3 sticks of butter per 1 pound of livers.

I have found that the only thing that makes chicken livers "creamy smooth"
is not overcooking them. There is no benefit to simmering chicken livers
with onion and garlic and thyme for five minutes, as that isn't enough
time to soften and develop the flavors or the onion and garlic, and you
lose all of the thyme to the water. It would be better to saute those
before cooking the livers, and hold them to the side until you're ready to
take it all to the food processor.

Even a food processor can't make overcooked livers "creamy smooth" no
matter how hard you try or how much fat you add, but chicken livers that
are cooked through and still pink in the center are moist and smooth as
silk without mechanical assistance. I also don't bother brining chicken
livers for pate. I add the seasoning later.

I agree with you, Pennyaline. Onions must be sauteed before they go into a
pate, and the onion should not be simmered. The onion flavor will be lost. I
can't believe Jacques Pepin wrote that. As well the liver should be cooked

If you can get turkey livers, the turkey liver is much more delicate and
subtle in flavor than chicken liver. It would be interesting to try it in a
pate. I always put turkey liver in my turkey stuffing, along with dried
porcini mushrooms.

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
Chicken Liver Pate David Harmon[_2_] General Cooking 1 18-11-2011 01:48 AM
Chicken Liver Pate Kent[_5_] General Cooking 2 18-11-2011 01:22 AM
Chicken Liver Pate Pico Rico[_2_] General Cooking 3 18-11-2011 12:53 AM
Chicken Liver Pate Pennyaline[_9_] General Cooking 3 17-11-2011 10:49 PM
Chicken Liver Pate Sharon in CA Recipes (moderated) 0 11-01-2008 03:04 PM

All times are GMT +1. The time now is 02:58 PM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022
The comments are property of their posters.

About Us

"It's about Food and drink"


Copyright © 2017