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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 log 1055g Recipe makes 1 log) |
||
| Calories 1683 | ||
| Calories from Fat 1206 | (71%) | |
| Amount Per Serving | %DV | |
| Total Fat 134.0g | 206% | |
| Saturated Fat 71.7g | 358% | |
| Monounsaturated Fat 37.2g | ||
| Polyunsaturated Fat 10.0g | ||
| Trans Fat 0.3g | ||
| Cholesterol 2659mg | 886% | |
| Sodium 5911mg | 246% | |
| Potassium 1520mg | 43% | |
| Total Carbohydrate 14.0g | 4% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 5.8g | ||
| Protein 104.3g | 208% | |
Menus using this recipe:
Chicken Liver Pate'
By: papergoddess
Dec 24, 2003
Elegant, easy appetizer.
1 log
Ingredients
- 1 lb chicken liver
- 1/2 cup butter, softened
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup grated onion (or more to taste)
- 1-2 clove garlic, mashed
- 4 eggs, hard boiled
- 2 tablespoons cognac (optional)
- 1 cup chopped fresh parsley (optional)
Directions
1
Cook chicken livers in boiling water for about 7-10 minutes; drain well.2
Blend chicken livers with all other ingredients EXCEPT PARSLEY with hand mixer.3
Chill until firm; shape into a log and roll in parsley if desired.4
Keep refrigerated until served.
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- Course > Appetizers > Spreads
- Main Ingredient > Meat > Poultry > Chicken > Livers
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Refrigerator
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
- Occasion > Holiday/Event > Wedding
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- Occasion > Brunch
- Occasion > Taste/Mood > Romantic
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- Occasion > To Go... > Potluck
Featured Reviews for This Recipe
From: nanpie
On Sep 23, 2008
Very easy to make. I took it to a picnic on the beach and it was a big hit. Yum!
From: KITTENCAL
On Aug 25, 2004
I made this today as an experiment for a Saturday night get-together. As the previous reviewer, I also added more onions and garlic than stated, and also I caramalized/sauteed the onions first in hot oil to add more taste and left out the cognac. This is a wonderful pate recipe. This is definately a recipe I will make again, and look forward to serving this at my get-together this weekend. Thanks so much for sharing, this is a winner!....Kittencal
From: robyn win
On Oct 9, 2005
Made this...too easy, so yummy. Will definitely make it again and again. Instructions were clear, ingredients were on hand. A great, economical pate without all the waterbath in the oven and messing around. Thankyou, papergoddess
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