Thursday, May 25, 2017

How Do You Cook Chicken Livers? Easy Chicken Liver Pate With Cream Recipe

 

easy-chicken-liver-pate-with-cream-recipe


While chicken is one of the most commonly eaten meats, the chicken liver is often overlooked as an unwanted part of the bird. Chicken liver does contain amount of cholesterol, but food does contain very high levels of several different important vitamins and minerals. Look beyond the traditional chicken liver for new cooking methods that might just motivate you to try this meat.

Try making chicken liver pate with cream. Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or brandy (often cognac, Armagnac or Madeira). "Chicken liver pate with cream" can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.


Easy Chicken Liver Pâté (Pâté de Foie) With Cream Recipe


This pâté is very rich and we find that a little goes a long way. This makes enough for four people as a starter, or as part of a light lunch.


INGREDIENTS:

200g chicken livers
200g unsalted butter (room temperature)
1 clove of garlic, very finely chopped
1 shallot, very finely chopped
30ml brandy or Madeira
dash of Dijon mustard
ground allspice
salt and freshly ground black pepper


COOKING DIRECTIONS:

1) Clarify 100g of the butter – simply heat it gently, skimming off any solids that rise to the surface; when all the solids are gone from the top, let the butter settle for 2 minutes and pour off the golden clarified butter (through muslin – or an old tea-strainer) leaving the remaining solids at the bottom of the pan. Reserve the clarified butter for use in stage 8.

2) Add 50g butter to a frying pan and gently cook the garlic and shallot.

3) Add the chicken livers and cook them very slowly (you do not want them to color) for around 5 minutes; you should turn them once; prod them with your finger – they should never get beyond the point where they are soft and yielding.

4) Take the chicken livers out of the pan, put them in a bowl and add the brandy to the pan; turn the heat up a little and make sure all the juices in the pan mix with the brandy.

5) Add the brandy to the livers and the final 50g of butter (you can replace butter with double cream); add a dash of mustard, a grating of allspice, a large pinch of salt and a good couple of twists of pepper.

6) Put everything in a blender and blend very well.

7) Sieve the mixture into a white serving dish (or individual ones are nice).

8) Seal your pâté(s) with the clarified butter.

9) Cover with foil or cling-film, place in the fridge and wait for a couple of days before serving. Eat with bread or toast and some gherkins or other pickles.

Cooking Tips

You can, if you like, replace the butter added at stage 5 with double cream. Also, while I like this with brandy or Madeira, and the dish does need that background kick, you could try another alcohol. I have found many recipes calling for Madeira and others that use port. Experiment and discover which you like best. This recipe is also nice with beef livers, pork livers, duck livers or goose livers, if you prefer them.


Related Post: Learn… How to Cook Beans Fast and Delicious?


Chicken Liver Nutrition: Why Are Chicken Livers Good for Me?


What are the Advantages of Eating Chicken Livers?

Chicken liver pate with cream is low in Sodium. It is also a good source of Thiamin, Zinc, Copper and Manganese, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Niacin, Vitamin B6, Folate, Selenium, Pantothenic Acid, Iron, Phosphorus and Vitamin B12. 

Vitamin B12 is only found in foods of animal origin. The chief role of vitamin B12, also known as cobalamin, is to maintain a healthy central nervous system. Vitamin B12 deficiency can cause nerve degeneration and permanent nerve damage. Vitamin B12 also works with folate to help manufacture red blood cells. Like folic acid deficiency, insufficient vitamin B12 can cause anemia, which is characterized by large, immature and dysfunctional red blood cells.


1) Calories and Protein

Chicken Liver Benefits for Skin. Chicken liver contains high amount of protein which is help to keep hair, skin and nails healthy. The protein of chicken liver make skin, hair and nails get the fantastic condition.

A 100g serving, which is about 3.5 oz., of pan-fried chicken liver contains 172 calories, more than 100 of which come from protein. One serving of chicken liver contains 25.8g of protein, which provides more than 40 percent of the DRI for protein. Chicken liver is a complete protein because it contains all of the essential amino acids, which are those that your body cannot produce. It also contains large amounts of many of these amino acids. According to the World Health Organization’s recommendations for a 175 lb. adult, one serving of chicken liver provides over 100 percent of the minimum daily requirement for phenylalanine. Phenylalanine assists in the production of dopamine and norepinephrine, which are neurotransmitters that affect mood and memory. One serving of chicken liver also provides more than 50 percent of the requirement for all other essential amino acids.


2) Iron and Other Minerals

Although chicken livers may not be the perfect choice for those with heart disease, you may choose to eat them for their high mineral content, especially if you are iron-deficient. One serving of chicken liver provides more than 100 percent of the DRI for men and 72 percent for women. Iron is essential for the formation of hemoglobin, which carries oxygen throughout the body. One serving of chicken liver also supplies 63 percent of the DRI of phosphorus, more than 50 percent of copper, more than 30 percent of zinc and more than 100 percent of selenium.


3) Iron and Zinc

A chicken liver pate provides a healthy dose of iron and zinc. Iron enables your body to use oxygen efficiently and to make new red blood cells. This mineral also plays a role in cell division and the health of your immune system. An iron deficiency can cause fatigue, decreased oxygen and a weakened immune system. Healthy males need 8 milligrams of iron each day and healthy females need 18 milligrams. One chicken liver provides 5.12 milligrams of iron. Zinc plays a role in wound healing, immune system function and cell division. Adult males need 11 milligrams of zinc each day and females need 8 milligrams. One chicken liver contains 1.75 milligrams.


4) Fat and Cholesterol

A diet low in fat, particularly saturated fat, can help you maintain a healthy weight and lower your chances of developing chronic illnesses such as cancer and heart disease. One chicken liver contains 2.86 grams of total fat, with 0.9 grams being saturated. The same chicken liver has 248 milligrams of cholesterol. Healthy adults with normal LDL cholesterol readings should consume less than 300 milligrams of cholesterol each day, the American Heart Association reports. The cholesterol content makes chicken liver only an occasional part of your diet.


5) Vitamins

Chicken livers also supply large amounts of many vitamins. One serving supplies more than 100 percent of the DRI for vitamin A and four of the B vitamins -- folate, pantothenic acid, riboflavin and B12. One serving also provides more than 50 percent of the DRI for choline, vitamin B6 and niacin, which are also water-soluble B vitamins. Vitamin A supports the eyes and immune system. B vitamins assist in the health of the nervous system, liver, brain and muscles.


Get this 30 minute chicken recipe, click, Honeyed Chicken Medieval Recipe- Game of Thrones Food Recipes


What are Chicken Liver Side Effects?

Chicken livers are high in protein and a rich store of folate, which is important for fertility and helps prevent certain birth defects. On the other hand, Boston University School of Medicine advises pregnant women not to eat liver because too much vitamin A can harm your baby. There are reported cases of infants who were fed very large quantities of chicken liver, and who developed raised intracranial pressure because of vitamin A toxicity.



References:

Jacqueline B. Marcus. 2013. Culinary Nutrition: The Science and Practice of Healthy Cooking, first Edition. Academic Press. ISBN-10: 0123918820

Lindsay H Allen (Editor), Andrew Prentice (Editor), Benjamin Caballero (Editor). 2013. Encyclopedia of Human Nutrition, 3rd Edition. Academic Press. ISBN-10: 0123750830

Richard Horsey (Author), Tim Wharton (Author), Tanya Ghosh (Photographer). 2017. Ugly Food: Overlooked and Undercooked. Hurst. ISBN-13: 978-1849046862

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