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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 large pots of pate 448g Recipe makes 3 large pots of pate) |
||
| Calories 1215 | ||
| Calories from Fat 1029 | (84%) | |
| Amount Per Serving | %DV | |
| Total Fat 114.3g | 175% | |
| Saturated Fat 68.1g | 340% | |
| Monounsaturated Fat 30.3g | ||
| Polyunsaturated Fat 5.9g | ||
| Trans Fat 0.1g | ||
| Cholesterol 1054mg | 351% | |
| Sodium 899mg | 37% | |
| Potassium 607mg | 17% | |
| Total Carbohydrate 10.0g | 3% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 4.2g | ||
| Protein 36.5g | 72% | |
Cheat's Chicken Liver Pate
By: Chrissyo
Jun 25, 2002
I got this recipe for a school mum, Sue Stibbard. She always liked to make things go further on her tight budget so she came up with this recipe for chicken liver pate with a twist; hard boiled eggs are added to the recipe. This gives the pate a lighter texture. People are surprised when I tell them that there are hard boiled eggs in the pate. This recipe makes a large batch and you will certainly get compliments for your skills in mastering chicken liver pate.
3 large pots of pate
Ingredients
- 500 g chicken livers
- 250 g finely chopped onions
- 2 cloves crushed garlic
- 250 g butter
- 3 hard-boiled eggs, chopped
- 125 g softened butter
- 1 tablespoon good brandy
- 1/4 teaspoon ground cloves
- salt and pepper
- 1/2 teaspoon ground mace
- extra melted butter, to seal the pate
Directions
1
Separate livers from the gall bladders.2
Trim chicken livers of threads and gall and chop livers into 1 inch pieces.3
Fry onions and garlic in 250g butter until soft.4
Add the chicken liver pieces to the softened onions and fry until the livers are firm but still pink inside.5
Remove from the heat and stir in the chopped eggs and softened butter, brandy, ground cloves, salt and pepper to taste and mace.6
Then place in a food processor and blend until smooth.7
Adjust seasoning if required.8
Put the pate into your containers and pour a little melted butter on the top of the containers of pate to seal it.9
Put into the fridge until required.
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- Course > Appetizers > Dips
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- Main Ingredient > Meat > Poultry > Chicken > Livers
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- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Stacey Smotherman
On Jan 21, 2008
Making this for a 2nd time, as before I am using beef liver instead of chicken - and the flavor is wonderful! I made this the 1st time for the family that I buy our beef from - and they are clamoring for more...which I will gladly do! (None of them like liver - so I end up with lots of it - but they love this!)
From: Elkaybee
On Sep 24, 2007
Yep, this was good,,, I halved the recipe but had no mace and substituted thyme... Didn't use anywhere this amount of butter... It made 3 pots... We ate one and froze the other two. Normally, I would give my neighbour my extras.. but not this one...I didn't have time to seal with butter.
From: Tulip-Fairy
On Feb 7, 2005
An excellent recipe, very staight forward and the end result was delicious. I took Bergy's advice and only made half of it, but then had to go and make another batch a few days later as the family loved it so much. I froze a pot of it and used it a 6 weeks later when friends came round, it was fab!!!! thanks
From: Bergy
On Jul 29, 2002
This really goes a long way - I cut the recipe in half and there was still plenty to go round for 6 of us. Excellent flavour and very unique with the egg in it. I didn't see any gall bladders to remove but I did cut out the connecting sinew and discarded it. I used 2 tbsp "good" brandy. This is quick, reasonable and extra good Thanks Chrissyo it's a keeper
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