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Can I cook something with chicken liver paté?

l
loukoumades Oct 28, 2009 06:49 AM

We've made some very smooth chicken liver pâté, except noone really likes cold paté in our house (why we made it in the first place is another story). Just wondering whether we could cook something with it, maybe use it like foie gras - pan fried with apples or something? Any ideas?

  1. JungMann Oct 28, 2009 06:58 AM

    Certain stews are thickened with pate whisked into the sauce. The liver adds an earthy background that goes well with rustic stews like rabbit or hunter's chicken. You can also make liver dumplings (Leberknödeln) to eat in soups.

    2 Replies
    1. re: JungMann
      alanbarnes Oct 28, 2009 08:54 AM

      +1 on Leberknoedel. Just mix the pate with flour and maybe an egg, form into Spaetzle, and simmer in stock. I like 'em over egg noodles.

      1. re: alanbarnes
        BobB Oct 28, 2009 09:25 AM

        Knödeln über nudeln? That's some carbo loading, mein freund!

    2. alkapal Oct 28, 2009 06:59 AM

      it'll get runny if you used lots of fat to make it, so you cannot really cook it like one would prepare foie gras.

      when i saw your title, i thought of making a little chicken liver package, baked in puff pastry, maybe with minced chestnut and chives inside -- or a little piece of date/preserved fig and walnut.

      another way to use it is with fettuccine pasta. make a sauce with the pate, adding a little marsala wine (or a splash of cognac) and chicken stock -- then topping with fresh cut italian parsley. mushrooms would be good in this prep, too.

      also, one of my favorites, make beef wellington! a real one, or individual ones, which i've named "wellies." ;-).

      1. greygarious Oct 28, 2009 07:30 AM

        Lately I have been weighing ideas for soup using both lentils and liver in some form. I made a small pot of soup using some Schaller&Weber liver pate, which is quite smooth. The taste was good but there were little bits of liver in the soup that were not appealing. I was thinking of making dumplings with the pate and gently simmering them in the finished soup.

        1. d
          drlee_susquespine Oct 28, 2009 08:23 AM

          salad dressing

          1. Phurstluv Oct 28, 2009 09:40 AM

            Has everyone forgotten Beef Wellington??

            2 Replies
            1. re: Phurstluv
              Infomaniac Oct 28, 2009 10:09 AM

              I usually use prosciutto in my Beef Wellington because I never have chicken liver paté on hand when I decide to make it.
              I think I might make some paté soon because I want to try it now that you mention it.

              1. re: Phurstluv
                BobB Oct 28, 2009 10:25 AM

                No, that was the first thing I thought of too, but alkapal already suggested it three posts above yours.

              2. k
                katecm Oct 28, 2009 09:48 AM

                I've had sliders with foie smeared on the brioche. Kind of fun take on a wellington.

                1. Phurstluv Oct 28, 2009 09:54 AM

                  Can also stir it into cooked rice for Dirty Rice.

                  1. b
                    beanodc Oct 28, 2009 10:55 AM

                    How about a banh mi - a Vietnamese sandwich.

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