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Chicken Liver Pate

Country.Chef's picture
  Butter/Margarine 2 Tablespoon
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Chicken livers 1 Pound, trimmed
  Brandy 2 Tablespoon
  Heavy cream/Whipping cream 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Assorted crackers/Toast / thinly sliced apples 1 Cup (16 tbs)

1. In 10-inch skillet, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender and golden, about 10 minutes. Stir in garlic and livers; cook until livers are lightly browned but still pink inside, about 5 minutes. Stir in brandy; cook 5 minutes longer.
2. In blender or in food processor with knife blade attached, puree chicken-liver mixture, cream, salt, thyme, and pepper until smooth, stopping blender occasionally and scraping down sides with rubber spatula.
3. Spoon mixture into small bowl; cover and refrigerate at least 3 hours or up to overnight. Let stand 30 minutes at room temperature before serving. Serve with crackers, toast, or apples.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1547 Calories from Fat 903

% Daily Value*

Total Fat 102 g156.9%

Saturated Fat 50.2 g251.2%

Trans Fat 0.3 g

Cholesterol 1793.9 mg598%

Sodium 1678.3 mg69.9%

Total Carbohydrates 59 g19.6%

Dietary Fiber 3 g12%

Sugars 5.5 g

Protein 81 g162.8%

Vitamin A 1056.2% Vitamin C 155.8%

Calcium 18.9% Iron 247.3%

*Based on a 2000 Calorie diet

Chicken Liver Pate Recipe