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Nutrition Facts
Serving Size 1 log 1054g Recipe makes 1 log)
Calories 1683
Calories from Fat 1206		(71%)
Amount Per Serving		%DV
	Total Fat 134.0g	206%
	Saturated Fat 71.6g	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%
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Engrossed

Chicken Liver Pate'

Recipe #79574 | 20 min | 10 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: papergoddess
Dec 24, 2003

Elegant, easy appetizer.

1 log (change servings and units)

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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Featured Reviews for This Recipe

From: Rainbow - Chef #536866

On Nov 3, 2009

I love chicken livers! hmm,, about the difference between boiling and sauteeing... I usually sautee but then they are coated with flour. I don't want to use too much water here though.. I do want them to be thoroughly but not overcooked.. hmmm Maybe I'll panfry them in a little water? like I"ve seen and done with certain steaks.

0 people found this review helpful

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From: Chef #1218058

On Mar 27, 2009

It was a wonderful surprise to see that my children & husband loved it! They would never go near any type of liver... go figure. Loved it. Easy and terrific

0 people found this review helpful

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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

4 people found this review helpful

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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

2 people found this review helpful

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Read all 14 reviews