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Brandied Chicken Liver Pate

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  Butter 6 Ounce (175 Gram)
  Onions 2 , finely chopped
  Garlic 2 Clove (10 gm), crushed
  Chicken livers 1 Pound, chopped (1/2 Kilogram)
  Finely chopped fresh parsley 15 Milliliter (1 Tablespoon)
  Bay leaf 1
  Thyme 1 Pinch
  Brandy 15 Milliliter (1 Tablespoon)

Melt 125 g./ 4 oz.of the butter in a frying-pan.
Add the onions and garlic and fry until they are soft.
Add the chicken livers and fry for a further 3 minutes.
Add the parsley, bay leaf, thyme and salt and pepper to taste.
Cook for a further 2 minutes.
Remove the bay leaf.
Cool and pound the mixture with a wooden spoon or puree in an electric blender.
Melt the remaining butter and add to the mixture together with the brandy, if used.
Pack into a pate mould lined with aluminium foil, cover with plastic wrap or aluminium foil and chill.

Recipe Summary

Side Dish
Cook Time: 
10 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1915 Calories from Fat 1415

% Daily Value*

Total Fat 160 g246.8%

Saturated Fat 94.6 g473.2%

Trans Fat 0.3 g

Cholesterol 1930.8 mg643.6%

Sodium 362.2 mg15.1%

Total Carbohydrates 31 g10.3%

Dietary Fiber 5.7 g22.9%

Sugars 12 g

Protein 82 g164.8%

Vitamin A 1117.2% Vitamin C 210.1%

Calcium 19% Iron 239.1%

*Based on a 2000 Calorie diet


Brandied Chicken Liver Pate Recipe