77 chicken liver pate with and onions Recipes

chicken liver, butter, onion, chopped, salt, pepper, hard-boiled egg (optional)

onion, chicken liver, chicken broth, ground allspice, unsalted butter, softened, cognac , to taste, salt, well-chilled heavy cream, crackers or toast

chicken liver, butter, softened, lemon juice, salt, pepper, grated onion (or more to taste), garlic, mashed, eggs, hard boiled, cognac (optional), chopped fresh parsley (optional)

chicken livers, heavy cream, butter, onion, chopped, garlic, allspice, ground, bay leaf, crushed, peppercorn, ground, dried funghi porcini, white mushrooms, madeira wine, cognac, shallot, chopped

chicken livers, chicken broth reduced-sodium, green onion, allspice, ground, unsalted sweet cream butter, salt, ground black pepper, heavy cream

chicken liver, chicken fat or 3 tbsp vegetable oil, plus more for greasing pan, onion, diced, eggs, hard-boiled, cognac or 3 -4 tbsp other brandy, corn or 1 tbsp potato starch, salt & freshly ground black pepper, bay leaves, preferably fresh, rye bread

chicken livers, sweet onions, hard-boiled eggs, salt and black pepper, chicken fat, vegetable oil, sweet onion

chicken livers, chopped onions, crushed garlic, butter, hard-boiled eggs, chopped, softened butter, good brandy, salt and pepper, ground mace, extra melted butter , to seal the pate

chicken liver, rinsed , membranes removed, onions, chopped, canola oil, salt, sugar, hard-boiled eggs, chopped

chicken livers, onion, chopped, rendered chicken fat or canola oil, fresh mushrooms, quartered, hard-cooked eggs, quartered, sherry or chicken broth, salt, pepper, melba rounds or assorted crackers

chicken livers, onion, chopped, butter, water, salt & black pepper to taste( add more black pepper or cayenne), boiled eggs, olive oil, green onions, finely chopped

chicken liver, rinsed and trimmed of fat, milk, unsalted butter, onion, peeled and thinly sliced, green apple, peeled, cored, thinly sliced, calvados or 1/4 cup brandy, heavy cream, kosher salt, hot pepper sauce, fresh ground black pepper

chicken livers, dry white wine, water, ts chicken seasoned stock base, ts parsley, tb instant, minced onion, ts ginger, tb soy sauce, soft butter, ts bon appetite, ts dry mustard, ds nutmeg, fresh ground, tb cogniac

chicken livers, well-trimmed, onion, thinly sliced, garlic clove, smashed and peeled, bay leaf, thyme leaves, rubbed, kosher salt, water, unsalted butter, at room temperature, cognac or brandy, freshly ground pepper

onion, chopped, garlic, crushed, knob of butter, oil, chicken livers (i use 500g and make extra ), black pepper, salt, white bread, splash brandy, cream (not necessary), lemon slices for garnish

chicken livers , strictly fresh, unsalted butter, onions, finely diced, fine salt, white pepper, finely ground, brandy, heavy cream, bacon, sliced , for lining mold (optional)

chicken liver, cleaned and cut into 1/2 inch pieces, salt and pepper, apples, peeled, cored and grated, shallots, finely chopped, chopped onions, butter, cognac, sour cream, cream, butter, softened (1 1/2 sticks)

dry red wine or chicken broth, dried figs, chicken livers, reduced-sodium chicken broth, onion, sliced, butter, softened, chopped walnuts, toasted, divided, cognac or brandy, salt, sliced green onions, red leaf lettuce, french bread baguette (10-1/2 oz), sliced and toasted