CHICKEN LIVER RECIPES RECIPES
CHICKEN LIVER RECIPES | BBC GOOD FOOD
Discover the best recipes to make with nutritious chicken livers. BBC Good Food's favourite recipes include pâtés, terrines and much, much more.
Provided by Good Food team
Number Of Ingredients 1
CHICKEN LIVER PARFAIT RECIPE | BBC GOOD FOOD
Get your dinner party off to a great start with a silky-smooth chicken liver parfait. Serve with toasted brioche and a sweet chutney for an indulgent starter
Provided by Tom Kerridge
Categories Starter
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Tip the wine, brandy, shallot and garlic into a saucepan, bring to the boil and simmer until most of the liquid has reduced, about 3-5 mins, then set aside to cool. Meanwhile, heat half the oil in a large frying pan. Once hot, add half of the livers and sear them for 1 min on each side so they are brown on the outside but still rosy in the middle. Tip into a colander with a bowl underneath to catch any leftover fat. Repeat with the remaining livers and oil.
- Tip the livers into a food processor along with the cooled red wine and shallot mix. Add half the thyme leaves, all the cream and melted butter. Blend to a fine purée and season generously, then pour into a jar, pot or six individual ramekins. Transfer to the fridge to set for 2 hrs.
- Once the parfait has set, sprinkle with the remaining thyme leaves and spoon over a thin layer of melted clarified butter and put back in the fridge to set the butter. Can be made up to two days ahead and chilled. To serve, toast the brioche and serve with the parfait and a separate pot of chutney for everyone to help themselves.
Nutrition Facts : Calories 751 calories, FatContent 58 grams fat, SaturatedFatContent 33 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 1 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.8 milligram of sodium
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LIVER, BACON & ONIONS | LIVER RECIPES | JAMIE OLIVER RECIPES
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Total Time 15 minutes
Calories 362 calories per serving
Total Time 15 minutes
Calories 362 calories per serving
- Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
- Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
- Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don’t catch. Once the bacon is golden, move that on top of the onions.
- Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it’s golden on the outside, blushing in the middle.
- Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.
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CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE RECIPE ...
From foodnetwork.com
Reviews 5
Total Time 6 hours 40 minutes
Category appetizer
Cuisine french
Reviews 5
Total Time 6 hours 40 minutes
Category appetizer
Cuisine french
- To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.
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CHICKEN-LIVER PâTé RECIPE - NYT COOKING
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 207 per serving
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Reviews 5
Total Time 20 minutes
Calories 207 per serving
- Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.
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Cuisine French
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Reviews 4.8
Cuisine French
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RAYMOND BLANC CHICKEN LIVER PARFAIT - RED ONLINE
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From redonline.co.uk
Total Time 0S
Category dinner party, dinner
From redonline.co.uk
Total Time 0S
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- Preheat the oven to 130°C/gas mark 1. Rinse and drain the chicken livers well. Put the Madeira, port, shallots, thyme, garlic and Cognac into a small saucepan and bring to the boil over a high heat. Let bubble to reduce by a third, then remove from the heat and set aside. In a blender, purée the raw livers with the reduced alcohol and flavourings.Now add the eggs, one at a time, blending for three to four minutes until the mixture is silky smooth. Gradually incorporate the warm melted butter. Season with the salt and pepper. To mould the parfait, line the base of the terrine with greaseproof paper. Pass the contents of the blender through a fine sieve into the terrine mould, forcing them through the sieve with the back of a ladle. Cover the surface closely with a piece of greaseproof paper and lay a piece of foil loosely over the top of the mould. Stand the terrine in a roasting tray and pour enough boiling water into the tray to come two-thirds of the way up the side of the terrine. Cook in the oven for forty five minutes to one hour, until the terrine reaches 6770°C in the middle. Remove the terrine from the water bath and leave to cool for thirty minutes, then refrigerate for at least thirty minutes to chill.Kitchen Secrets
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Reviews 4.6
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Calories 194 calories per serving
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Reviews 4.6
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