Chicken Liver Pâté

 

 

This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they’re blended with butter in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, rich flavor than deep-red ones.

 

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liver, grass fed, beef, pork

Chicken Liver Pâté


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  • Author: Jill Baker

Ingredients

Units Scale

1/2 lb. Chicken Livers, well-trimmed

1/2 Small Onion, thinly sliced

1 Small Garlic Clove, smashed and peeled

1 Bay Leaf

1/4 tsp. Thyme Leaves

Kosher Salt

1/2 c. Water

1 1/2 Sticks Unsalted Butter, at room temp

2 tsp. Cognac or Scotch Whisky

Freshly Ground Pepper

Toasted Baguette Slices, for serving


Instructions

Step 1

In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme, and 1/2 tsp of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.

Step 2

Discard the bay leaf. Using a slotted spoon, transfer the livers, onion, and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece or plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.

Notes

Make Ahead
The pâté can be covered with a thin layer of melted bitter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.

Variation: you can add in 8 oz. of softened cream cheese for a smoother, creamier consistency. Our very own Faelan Baker recommended this when she makes her pâté.

Recipe is excerpted from Food & Wine website, attributed by Jacques Pépin.

Air Fryer Liver and Onions

 

 

 

No matter if you are a seasoned pro or if you are new to cooking beef liver, this is a perfect recipe to try! It’s an amazing spin on the classic way to prepare traditional liver and onions!

 

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liver, pork, beef, grass fed

Air Fryer Liver and Onions


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  • Author: Jill Baker
  • Yield: Serves 3

Ingredients

Units Scale

1 lb. Beef Liver

1/2 Onion, sliced

Olive Oil Spray

1 tsp. Salt

Fresh Ground Black Pepper

1 tsp. Garlic Powder


Instructions

  1. Wash the beef liver in cold water, pat dry and cut into 1 inch pieces. Place in a bowl.
  2. Slice the onions and add to the liver pieces in the bowl.
  3. Season the liver and onions with salt, pepper, and garlic powder. Coat evenly.
  4. Place into the air fryer tray/basket in a single layer (may need to cook in several batches). Spray the top of the liver/onion mix.
  5. Cook for 12 minutes at 400º F. If not done, toss and keep cooking in 1 minute increments until done; being careful to not overcook as it can turn the liver tough, dry, and chewy. Instant read thermometer should read 165º F.
  6. Serve with chopped green onion (spring onion) or cilantro.

Notes

Adhere to your own machines instruction manual for proper cook times and food prep. A liner can be used to ensure no pieces fall through the basket/tray.

No need to soak liver in milk, but you can if you prefer!

Air Fryer Chicken Livers

 

 

 

These tasty nibbles are so quick to make, you can bang out a whole bunch in a matter of minutes! Utilizing an air fryer will keep the mess down and make clean up a breeze!

 

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Air Fryer Chicken Livers


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  • Author: Jill Baker
  • Yield: Serves 2

Ingredients

Units Scale

8 oz. Chicken Livers

1/4 c. Flour

2 Tbsp. Corn Starch

Onion Powder

Garlic Powder

1/2 c. Milk

1 Egg

Olive Oil Spray


Instructions

  1. Rinse the chicken livers, pat dry, and leave atop extra paper towel to soak up any residual liquid.
  2. Combine the flour, corn starch, and seasonings (feel free to use as much or as little of the powders as you want) in a bowl.
  3. In a separate bowl, whisk together the milk and egg.
  4. Dip the livers in the milk mixture and then into the flour mixture. Place each piece into the air fryer basket/tray as you go. Repeat this until basket/tray is full (in a single layer with space around each piece; do not overcrowd.)
  5. Using the oil, spray lightly to coat the floured livers.
  6. Cook for 10 minutes at 390º F, turning them half-way into the cooking time. More spray may be needed once turned.
  7. Continue to cook, checking every minute until they are golden and crispy.

Notes

The flour and starch can be subbed for arrowroot powder and tapioca flour.

The oil spray will ensure the flour/starch adheres to the livers and doesn’t stay a powdery coating.

Remember to adhere to your own machines instructions for cook time/use.

Use your own combinations of spices and herbs to create your own flavor profile!

Try a squeeze of fresh lemon overtop of the finished livers.

Pairs great with many dipping sauces like your favorite bbq or buffalo sauce!

Pork Liver Terrine

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Pork Liver Terrine


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  • Author: Jill Baker
  • Yield: 15 appetizer portions 1x

Description

Pork Liver Terrine is a light, custard-like recipe that uses the liver in an elegant way. Its flavor balanced with citrus zest, garlic, and shallot and enriched with abundant cream (notice equal parts cream and liver). As more and more chefs practice farm-to-table cooking, it’s important that they know how to make offal appeal to a broad audience. This is one way of working with the excellent and nutritious pork liver. Pickled vegetables and arugula go particularly well with it.


Ingredients

Units Scale

1 Tbsp. Vegetable Oil

2 Tbsp. Minced Garlic

2 Tbsp. Minced Shallot

1 lb. (450 grams) Pork Liver, veins and connective tissue removed

1/2 c. (115 grams) Unsalted Butter, at room temperature

4 Large Eggs

3/4 c. (180 ml.) Sauternes

2 Tbsp. (30 ml.) Brandy

2 Tbsp. Grated Orange Zest

2 Tbsp. Grated Lemon Zest

1 Tbsp. Sugar

2 tsp. Ground Juniper Berries

1 tsp. (5 grams) Kosher Salt

2 c. (480 ml) Heavy Cream


Instructions

  1. Prepare a water bath in a 300°F (150°C) oven (go here to learn more).
  2. In a sauté pan, heat the oil over medium heat. Sauté the garlic and shallot gently until they’re translucent, a minute or so. Remove the pan from the heat and allow to cool. Transfer to food processor.
  3. Add all the remaining ingredients except the cream to the food processor and puree until smooth. Slowly add the cream while the machine is running-the mixture will lighten in color.
  4. Pass the mixture through a fine-mesh sieve.
  5. Line a 1 1/2-quart (1.5 liter) terrine mold with plastic wrap and fill it with the pâté. Fold the plastic wrap over the top.
  6. Cover with a lid or aluminum foil and cook it in the water bath to an internal temperature of 145°F (63°C), 45 to 60 minutes. Remove the terrine from the water bath. When it is cool enough to handle, weight the terrine and refrigerate until thoroughly chilled.
  7. Unmold, slice, and serve.

Notes

This recipe is an excerpt from Pâté, Confit, Rillette by Brian Polcyn with Michael Ruhlman
Purchase the book here.

Classic Pork and Liver Country Pâté

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Classic Pork and Liver Country Pâté


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  • Author: Jill Baker
  • Yield: 15 appetizer portions

Description

This is a dish that uses very basic (some say humble) ingredients. The key here is to grind the meat twice, this ensures a good bind so it holds the mold shape.


Ingredients

2 pounds (1 kilogram) Boneless Pork Shoulder; cut into 1-inch (2.5-centimeter) dice

4 ounces (110 grams) Pork Livers or Chicken Livers; veins and connective tissue removed, cut into 1-inch (2.5-centimeter) dice

¼ cup Roughly Chopped Onion

1½ tablespoons Minced Garlic

½  cup (48 grams) Coarsely Chopped Fresh Flat-Leaf Parsley

2 tablespoons (30 grams) Kosher Salt

1 teaspoon Freshly Ground Black Pepper

½ teaspoon All-Purpose Spice Mix for Meat Pâté (click here for recipe)

2 tablespoons All-Purpose Flour

2 Large Eggs

½ cup (120 milliliters) Heavy Cream

2 tablespoons Brandy

 

  • Optional 1 cup (240 milliliter) Garnish; diced smoked ham, confit, cooked mushrooms

Instructions

  1. Prepare a water bath in a 500° F/150° C oven (go here to learn more).
  2. Grind the pork through a 3/8-inch (9-millimeter) die into the bowl of a standing mixer set in an ice bath.
  3. Transfer about one-third of the ground meat to another bowl and add to it the livers, onion, garlic, parsley, salt, pepper, and spice mix. Grind this mixture through a ⅛-inch (3-millimeter) die into the same mixing bowl with the remaining coarsely ground pork, still in its ice bath. Refrigerate or freeze until thoroughly chilled.
  4. In a small bowl, combine the flour, eggs, cream, and brandy and stir to blend. Add this panade to the ground meat and seasonings. Add the garnish, if using.
  5. Fit the bowl into the standing mixer and, using the paddle attachment, mix at medium-high speed until the panade, seasoned finely ground meat, and coarsely ground meat are uniformly mixed and the forcemeat becomes sticky, about a minute.
  6. Do a quenelle test (go here to learn more) and adjust the seasoning if necessary, remembering that cooked food served cold requires more seasoning.
  7. Line a 1 1/2-quart (1.5-liter) terrine meld with plastic wrap and fill it with the pâté. Fold the plastic wrap over the top.
  8. Cover with a lid or aluminum foil and cook in the water bath to an internal temperature of 145° F (63° C), 45 to 60 minutes. Remove the terrine from the water bath.
  9. When it’s cool enough to handle, weight the terrine (using a piece of cardboard wrapped in plastic wrap with canned goods on top will suffice) and refrigerate until thoroughly chilled (6-8 hours, but best if chilled overnight).
  10. Unmold, slice, and serve.

Notes

From Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie by Brian Polcyn with Micheal Ruhlman
Get this book: here.

 

Braised Liver with Vegetables

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Braised Liver with Vegetables


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  • Author: Jill Baker

Description

This recipe adds vegetables to the basic braised liver recipe. Certainly a home-run at our house!


Ingredients

Liver

Onions

Carrots

Celery

Tomatoes


Instructions

  1. Braise liver
  2. Season. 
  3. Place in a greased casserole dish.
  4. Pour cooked tomatoes over.
  5. Cover and cook. Bake at 1 ½hr.in oven (350).

Notes

How To Braise Liver recipe found here: click here

Any liver works with this recipe!

Brought to you by Baker’s Green Acres’ very own Jill Baker.