Type what you have

Ingredients

• ✓ chicken liver
• olive oil
• lemon juice
• salt
• garlic

Instructions

1. 1 Heat a skillet over medium heat. Add livers and sauté in the dry skillet until cooked through, 3 to 5 minutes. Gently stir in oil, lemon juice, and salt until livers are well coated. Remove from the heat and sprinkle with garlic.

By jchasko

Ingredients

• ✓ chicken liver
• rolled oat
• all-purpose flour
• egg
• vegetable oil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish and line it with parchment paper.
2. 2 Add oats to the bowl of a food processor; pulse until finely chopped, 10 to 15 seconds. Transfer oats to a large bowl and mix in flour.
3. 3 Place livers in the food processor and process until smooth, 10 to 15 seconds. Add eggs and blend until well combined, about 10 seconds. Add oil and process until incorporated.
4. 4 Add liver mixture to oat and flour mixture; stir until well blended. Spoon into the prepared baking dish.
5. 5 Bake in the preheated oven until firm to the touch but not hard and crispy, 30 to 40 minutes.
6. 6 Remove from the oven and let cool completely before cutting into 50 pieces.

By Whitey

Ingredients

• ✓ chicken liver
• egg
• milk
• all-purpose flour
• garlic powder
• salt
• pepper
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken livers in a colander; rinse with cold water and drain well. Blot dry with paper towels.
3. 3 Whisk egg and milk together in a shallow dish until blended.
4. 4 Place flour, garlic powder, salt, and pepper into a zip-top bag; shake to combine. Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
5. 5 Dip chicken livers in egg mixture to coat, then transfer, one at a time, into flour mixture, shaking the bag to coat completely.
6. 6 Gently place coated livers, a few at a time, into hot oil; cover with a splatter screen and cook until crisp and golden brown, 5 to 6 minutes.
7. 7 Serve with your choice of dip. Enjoy!

By Cindy Capps Lepp

Ingredients

• ✓ chicken liver
• carrot
• apple
• water
• egg
• ground chicken
• sunflower oil
• spinach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place carrots, apples, and water into a pot. Bring to a boil, then cover, reduce the heat to low, and simmer until soft, 10 to 15 minutes.
3. 3 Meanwhile, crack eggs into a bowl and set aside. Place eggshells onto a baking sheet.
4. 4 Bake eggshells in the preheated oven until dry, 5 to 7 minutes.
5. 5 Remove eggshells from the oven and pulverize using a mortar and pestle or a coffee grinder.
6. 6 Combine ground chicken, chicken livers, reserved eggs, ground eggshells, and sunflower oil in a large skillet. Heat over medium heat, mixing occasionally, until chicken is browned and crumbly and livers are no longer pink, 5 to 7 minutes.
7. 7 Place spinach on top of meat mixture, then cover with a lid and steam until soft, about 5 minutes.
8. 8 Mash softened carrots and apples in a bowl with a potato masher and add to meat mixture. Mix until well combined.

By nursekja

Ingredients

• ✓ chicken liver
• olive oil
• onion
• cayenne pepper
• salt
• black pepper
• brandy

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until soft, 5 to 7 minutes.
2. 2 Increase heat to high. Season onion with cayenne pepper and cook for just 10 seconds before adding the chicken livers; season with salt and black pepper. Cook and stir chicken livers until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove the pan from heat and pour brandy over the livers. Scrape the browned bits of food off the bottom of the pan with a wooden spoon. Stir and serve immediately.

By Dangerus Chef

Ingredients

• ✓ chicken liver
• egg
• vegetable oil
• onion
• carrot
• onion
• salt
• pepper
• chicken stock

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.
3. 3 Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.
4. 4 Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.

By shaindy

Ingredients

• ✓ chicken liver
• currant
• orange liqueur
• butter
• onion
• garlic
• heavy cream
• thyme
• allspice
• salt
• black pepper

Instructions

1. 1 Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.
2. 2 Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes.
3. 3 Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.
4. 4 Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.

By Cheri

Ingredients

• ✓ chicken liver
• chicken gizzard
• vegetable oil
• onion
• garlic
• white rice
• chicken broth
• salt
• black pepper
• cayenne pepper
• green onion

Instructions

1. 1 Pulse gizzards in a food processor, then pulse livers.
2. 2 Heat oil in a large saucepan. Sauté onion and gizzards over medium heat, stirring constantly, until meat begins to brown, about 5 minutes. Add livers and garlic; cook, stirring constantly, until brown, about 3 minutes.
3. 3 Add rice and stir until coated with oil. Add broth, salt, pepper, and cayenne pepper. Bring to a boil; reduce heat to simmer, cover, and cook for about 20 minutes, or until rice has absorbed liquid. Sprinkle with green onion and serve.

By Kathleen Burton

Ingredients

• ✓ chicken liver
• chicken breast
• salt
• pepper
• butter
• onion
• green pepper
• garlic
• sage
• chicken broth
• salt
• black pepper
• cornbread crumb
• cream of chicken soup
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lay 1 chicken breast flat on your work surface. Cut a pocket in the side of the breast within ½ inch of each edge using the tip of a sharp boning or paring knife. Repeat with remaining 5 chicken breasts. Season chicken with salt and black pepper; set aside.
3. 3 Melt butter in a large saucepan over medium heat. Add onion, bell pepper, and chicken livers; cook and stir until onion is tender, about 5 minutes. Add garlic and sage; cook and stir until fragrant, about 1 minute. Pour in chicken broth; season with ½ teaspoon salt and ½ teaspoon black pepper. Bring to a boil, then remove from heat, and gently stir in cornbread crumbs. Set aside until cool enough to handle.
4. 4 Spoon some stuffing into each pocket; arrange stuffed breasts in a 9x13-inch baking dish. Nestle any leftover stuffing around breasts in the baking dish. Combine condensed soup and water in a bowl; pour over chicken. Cover the baking dish with aluminum foil or a lid.
5. 5 Cook in the preheated oven for 45 minutes. Uncover the baking dish; continue cooking until chicken has browned on top and an instant-read thermometer inserted into centers of stuffed breasts reads 165 degrees F (74 degrees C), about 10 minutes more.

By carina

Ingredients

• ✓ chicken liver
• cayenne pepper
• thyme
• black pepper
• salt
• bay leaf
• cajun seasoning
• parsley
• water
• chicken stock
• garlic
• green bell pepper
• celery
• onion
• country sausage
• ground beef
• butter
• long-grain rice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Rinse rice in a wire mesh strainer until water runs clear. Drain and set aside.
2. 2 Melt butter in a large, oven-proof casserole over medium-high heat. Add ground beef, country sausage, and chicken livers; cook and stir until browned, 5 to 7 minutes. Drain, leaving a little grease in the casserole.
3. 3 Add onion, celery, and bell pepper to the meat mixture; saute until translucent, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Stir in rice, chicken stock, water, 2 tablespoons parsley, Cajun seasoning, bay leaves, salt, pepper, thyme, and cayenne. Cover with foil.
4. 4 Bake in the preheated oven for 40 minutes. Remove from the oven and discard foil. Remove bay leaves and stir. Serve immediately garnished with parsley.

By Brian Genest

Ingredients

• ✓ chicken liver
• egg
• bread crumb
• black pepper
• salt
• cayenne pepper
• all-purpose flour
• oil
• green onion
• parsley
• white rice
• cayenne pepper
• chili powder
• black pepper
• salt
• garlic
• jalapeno pepper
• poblano pepper
• celery
• onion
• pork shoulder

Instructions

1. 1 Gather the ingredients.
2. 2 Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeño pepper, garlic, salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight.
3. 3 Pour enough water into the pork mixture to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately.
4. 4 Transfer drained meat mixture to a cutting board and finely chop.
5. 5 Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, one ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight.
6. 6 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Roll chilled meat mixture into 1-inch balls.
7. 7 Make a breading station: Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl.
8. 8 Gently press a ball into flour mixture to coat; shake off the excess flour. Dip ball into beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining balls.
9. 9 Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.

By John Mitzewich

Ingredients

• ✓ chicken liver
• parsley
• green onion
• worcestershire sauce
• bay leaf
• kosher salt
• chicken broth
• long-grain rice
• andouille sausage
• thyme
• oregano
• garlic powder
• cayenne pepper
• black pepper
• cumin
• paprika
• green bell pepper
• celery
• onion
• pork shoulder
• vegetable oil

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a high-sided pan over medium-high heat. Add pork; cook and stir until well browned and fat is rendered, 5 to 7 minutes.
3. 3 Add onion, celery, and bell pepper; sauté until translucent, about 5 minutes.
4. 4 Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, as vegetables continue to soften, about 5 minutes.
5. 5 Reduce the heat to medium and add andouille sausage; cook and stir to release some flavor, 2 to 3 minutes. Stir in rice and chicken livers until well coated.
6. 6 Add broth and salt; bring to a simmer over medium-high heat.
7. 7 Add bay leaf and Worcestershire sauce, cover tightly, and reduce the heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
8. 8 Add green onions and parsley; mix well. Cover and continue cooking over low to medium-low heat until rice is tender, about 10 minutes.
9. 9 Taste for seasoning and discard bay leaf before serving.

By John Mitzewich

Ingredients

• ✓ chicken liver
• garlic salt
• bacon

Instructions

1. 1 Preheat oven to Broil/Grill.
2. 2 Sprinkle each 1/2 chicken liver with garlic salt to taste. Wrap 1/2 slice bacon around each chicken piece and fasten with a toothpick. Place on a broiling pan.
3. 3 Broil for 5 to 7 minutes. Turn pieces over and broil another 5 to 7 minutes, or until chicken livers are cooked through and no longer pink inside. Serve hot.

By DONNAJJ48

Ingredients

• ✓ chicken liver
• cracker
• italian seasoning
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place crushed cracker crumbs and seasonings of your choice in a shallow bowl or plate. Pour melted butter into another shallow bowl or plate. Roll chicken livers in butter or margarine, then in crumbs.
3. 3 Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 40 to 45 minutes.

By Lisa Collins

Ingredients

• ✓ chicken liver
• bacon
• honey

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Cut bacon slices in half; wrap bacon around each chicken liver, securing with toothpicks. Place on a broiler pan.
3. 3 Broil in the preheated oven until bacon is cooked and crisp and livers are cooked through, 12 to 16 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Serve with honey in a small dipping bowl.

By Joan

Ingredients

• ✓ chicken liver
• teriyaki sauce
• garlic
• ginger root
• water chestnut
• bacon
• oil

Instructions

1. 1 In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
2. 2 Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
3. 3 Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
4. 4 Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

By Dot

Ingredients

• ✓ chicken liver
• butter
• onion
• apple
• brandy
• heavy cream
• lemon juice
• salt
• black pepper
• butter

Instructions

1. 1 Set aside 1/2 cup butter to soften slightly.
2. 2 Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.
3. 3 Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.
4. 4 Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.
5. 5 Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.
6. 6 Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.
7. 7 Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.

By Patricia Travisano

Ingredients

• ✓ chicken liver
• egg
• canola oil
• salt
• onion
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place eggs into a saucepan and cover with water. Bring to a boil, then remove the from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
3. 3 Meanwhile, heat canola oil in a skillet over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until onions are very tender and golden brown, 5 to 10 more minutes. Transfer to a plate.
4. 4 Cook chicken livers in the same skillet until no longer pink in the center and the juices run clear, 5 to 10 minutes. Place chicken livers onto the same plate as onions and allow to cool.
5. 5 Process chicken livers and onions in a food processor to the desired consistency.
6. 6 Transfer to a bowl, season with salt and sugar, and stir in chopped eggs.
7. 7 Chill before serving, about 2 hours. Enjoy!

By KarenTheMiltch

Ingredients

• ✓ chicken liver
• onion
• butter
• onion
• cooking sherry
• salt
• black pepper
• mace

Instructions

1. 1 Gather all ingredients.
2. 2 Combine livers and sliced onion in a medium saucepan. Pour in about 3 cups water and bring to a boil.
3. 3 Reduce heat to low, cover, and simmer until liver is tender, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Remove from heat and drain. Discard sliced onion, and remove and discard any hard portions of the livers.
5. 5 Process cooked livers in a food processor until smooth.
6. 6 Add butter, chopped onion, sherry, butter, salt, pepper, and mace; pulse to blend.
7. 7 Form mixture into a mound with lightly greased hands. Place onto a serving platter; cover and chill for 1 hour before serving.

By William Uncle Bill Anatooskin

Ingredients

• ✓ chicken liver
• butter
• garlic
• onion
• sherry
• cream cheese
• hot sauce
• salt
• pepper

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Stir in garlic, onion, and chicken livers. Reduce heat to low, and sauté until chicken livers are tender and no longer pink, about 10 minutes.
2. 2 Place chicken liver mixture in a blender; add dry sherry, cream cheese, hot sauce, salt, and pepper. Blend until smooth; transfer to a medium bowl. For best results, cover and chill pâté in the refrigerator for approximately 2 hours before serving.

By MISS AMY

Ingredients

• ✓ chicken liver
• all-purpose flour
• water
• heavy cream
• onion
• egg
• butter
• salt
• nutmeg
• black pepper

Instructions

1. 1 Preheat oven to 390 degrees F (200 degrees C).
2. 2 Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
3. 3 Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds.
4. 4 Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides.
5. 5 Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.

By MarianneK

Ingredients

• ✓ chicken liver
• egg
• beef liver
• corn oil
• chicken fat
• corn oil
• onion
• salt
• black pepper
• chicken fat

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
3. 3 Coat beef and chicken livers with 2 tablespoons of corn oil, then spread livers on a baking sheet. Broil in the preheated oven until brown on the top, 8 to 10 minutes. Flip the livers and continue to broil until the livers are no longer pink in the center and juices run clear, about 5 minutes. Place livers in a bowl and chill in the refrigerator.
4. 4 Heat 2 tablespoons of chicken fat and 2 tablespoons corn oil in a large skillet over medium-high heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Place onion in a bowl; cover and refrigerate until chilled.
5. 5 Finely chop the chilled beef and chicken livers, chilled onions, and hardboiled eggs together, then place in a bowl. Stir in the remaining 1 tablespoon of chicken fat. Season with salt and pepper. Refrigerate until ready to serve.

By LRUTENBERG

Ingredients

• ✓ chicken liver
• milk
• cognac
• morel mushroom
• ham
• garlic
• ground pork
• egg
• black pepper
• salt
• bay leaf

Instructions

1. 1 Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
2. 2 Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
3. 3 Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.
4. 4 Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.
5. 5 Bake in the preheated oven until pate has set, about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving

By stella

Ingredients

• ✓ chicken liver
• milk
• butter
• yellow onion
• black peppercorn
• garlic
• red pepper flake
• balsamic vinegar
• thyme
• bay leaf
• salt
• black pepper
• scotch whiskey

Instructions

1. 1 Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
2. 2 Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
3. 3 Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.
4. 4 Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
5. 5 Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.

By Colleen Renzullo

Ingredients

• ✓ chicken liver
• olive oil
• red wine vinegar
• lemon juice
• garlic
• red pepper flakes
• cumin
• coriander
• bay leaf
• salt
• black pepper
• butter
• onion
• chicken stock
• tomato paste
• worcestershire sauce
• brandy

Instructions

1. 1 Place chicken livers into a large bowl. Pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, red pepper flakes, cumin, coriander, bay leaves, salt, and pepper. Stir together until well combined. Place in the refrigerator for 1 to 2 hours.
2. 2 Remove livers to a second bowl; reserve marinade.
3. 3 Heat remaining 1 tablespoon olive oil and butter in a large skillet over medium heat. Cook and stir onion in hot oil-butter mixture until tender, about 7 minutes. Increase heat to medium-high and stir in chicken livers; cook for 2 minutes, being careful not to overcook livers.
4. 4 Stir in chicken stock, tomato paste, Worcestershire sauce, and reserved marinade. Simmer gently for 5 minutes. Pour in brandy and cook until heated through.

By FAIRDINKUM

Ingredients

• ✓ chicken liver
• butter
• onion
• carrot
• celery
• pancetta
• olive oil
• ground pork
• ground beef
• white wine
• beef stock
• tomato paste
• heavy cream
• salt
• black pepper
• nutmeg

Instructions

1. 1 In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, carrot, celery, and pancetta; cook, stirring often, until lightly browned, about 10 minutes. Transfer to a heavy large saucepan.
2. 2 In the same skillet, heat olive oil over medium heat. Cook and stir ground pork and beef in hot oil until crumbly and browned. Pour in wine, increase heat to medium-high, and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with pancetta and vegetables. Set the skillet aside.
3. 3 Stir beef stock and tomato paste into the saucepan; bring to a boil. Reduce heat and simmer, partially covered, for 45 minutes, stirring occasionally.
4. 4 Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium-high heat. Sauté chicken livers in hot butter until firm and lightly browned, 3 to 4 minutes. Remove livers from the skillet and dice. Set aside and add to sauce 10 minutes before it is done.
5. 5 A few minutes before serving, stir in cream and cook until sauce is heated through. Season with salt, pepper, and nutmeg.

By MARBALET

Ingredients

• ✓ chicken liver
• bacon
• pistachio
• cherry
• egg
• bread crumb
• heavy cream
• pink curing salt
• black pepper
• garlic
• kosher salt
• cognac
• parsley
• shallot
• onion
• bacon
• duck leg meat
• pork shoulder
• cayenne pepper
• ginger
• nutmeg
• clove

Instructions

1. 1 Combine cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make spice mixture.
2. 2 Place pork shoulder, duck meat, chopped bacon, chicken livers, onion, shallot, parsley, cognac, salt, garlic, pepper, 3/4 teaspoon spice mixture, and pink curing salt in a large bowl. Mix thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours.
3. 3 Whisk cream, bread crumbs, and eggs together in a bowl.
4. 4 Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to facilitate grinding the meat.
5. 5 Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. Add dried cherries and pistachios. Add the cream mixture; fold gently until just combined.
6. 6 Arrange bacon strips crosswise in a 9x5-inch loaf pan, letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan.
7. 7 Fill pan to the top with the ground pork mixture; smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan; wrap tightly with heavy duty aluminum foil.
8. 8 Preheat oven to 350 degrees F (175 degrees C).
9. 9 Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover.
10. 10 Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C), 1 3/4 to 2 hours.
11. 11 Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the top edge of the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment paper on top. Transfer pan to a paper-towel-lined baking dish. Cut a piece of cardboard to be slightly smaller than the top of the pan. Wrap with aluminum foil and place on the parchment paper. Press down with weights like canned food.
12. 12 Refrigerate at least 8 hours to chill and compress the pate.
13. 13 To unmold the pate, pour very hot water into a large bowl. Dip mold into hot water for 1 to 2 seconds. Turn out onto a paper-towel-lined dish; chill again before slicing.

By John Mitzewich

Ingredients

• ✓ chicken liver
• butter
• parmesan cheese
• ricotta cheese
• nutmeg
• salt
• milk
• all-purpose flour
• butter
• pepper
• salt
• oregano
• tomato paste
• beef stock
• ham
• ground beef
• ground pork
• bacon
• onion
• celery
• carrot
• butter
• all-purpose flour
• salt
• egg
• semolina flour
• spinach

Instructions

1. 1 Make pasta: Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until bright green, about 2 minutes. Squeeze spinach to remove excess moisture and process in a food processor to make a paste. Add semolina, eggs, and salt; process until smooth. Transfer mixture to a large bowl and stir in enough flour to make a smooth dough. Knead briefly, then cover with a dish towel and set aside.
2. 2 Make ragu: In a large skillet, melt butter over medium-high heat. Cook and stir carrot, celery, onion, and bacon in hot butter until onion is translucent. Stir in pork, beef, and ham; cook and stir until crumbly and browned. Stir in beef stock, tomato paste, and oregano. Season with salt and pepper. Reduce heat to low, cover, and simmer for 20 minutes.
3. 3 While ragu is simmering, make béchamel: Combine butter and flour in a medium saucepan over medium-low heat. Whisk to make a roux. Remove from heat, let rest for 1 minute, then whisk in warm milk. Return to heat and simmer for 10 minutes, stirring constantly, until thickened. Season with salt and nutmeg. Remove from heat.
4. 4 Cook pasta: Prepare an ice bath. Bring a large pot of lightly salted water to a boil. On a floured surface, divide pasta dough into 3 portions. Roll each portion out to a thin sheet. Cook each pasta sheet in boiling water for 3 minutes; remove and dip in ice water; drain and dry on a clean cloth.
5. 5 Finish ragu: Stir chicken livers into simmering sauce. Cook for 1 minute, remove from heat, and set aside.
6. 6 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
7. 7 Assemble lasagna: Place 1 pasta sheet in the bottom of the prepared baking dish. Spread 1/3 of the ragu, 1/4 of the béchamel, 1/3 of the ricotta, and 1/4 of the Parmesan over pasta. Repeat layers twice. Top with remaining béchamel and Parmesan; dot with butter.
8. 8 Bake in the preheated oven until the top is golden brown, about 30 minutes.

By Arianna