Chicken Liver Pate
|Chicken livers||1 1⁄2 Pound|
|Coarsely chopped pecans||2⁄3 Cup (10.67 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Dried marjoram||1⁄4 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Dried rosemary||1⁄4 Teaspoon|
|Black pepper||1⁄16 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Pecan halves||1⁄2 Cup (8 tbs)|
In a medium bowl, combine chicken livers and orange juice, set aside for 15 minutes, then drain, discarding liquid.
In a large skillet, melt butter.
Add drained chicken livers and onion.
Saute 3 to 5 minutes, or until livers are browned outside but still pink inside.
Remove from heat; set aside to cool to room temperature.
Place chicken livers and pan drippings in a food processor fitted with steel blade or in container of an electric blender.
Process or blend until smooth.
In a medium bowl, combine eggs, cream, chopped pecans, salt, marjoram, rosemary, pepper and liver mixture, mix well.
Pour into a 9-inch terrine or 9x5x3-inch baking pan.
Cover with lid or aluminum foil.
Bake in a preheated 350-degree oven 1 1/2 hours, or until firm.
Remove from oven, let cool on a wire rack 15 minutes.
Refrigerate until well chilled.
Garnish with pecan halves just before serving.
Serve directly from terrine or unmold onto serving plate.
Serve chilled or at room temperature.
Calories 605 Calories from Fat 447
% Daily Value*
Total Fat 52 g79.4%
Saturated Fat 18.7 g93.3%
Trans Fat 0.1 g
Cholesterol 632.8 mg210.9%
Sodium 532.3 mg22.2%
Total Carbohydrates 9 g3%
Dietary Fiber 3.2 g12.9%
Sugars 3.4 g
Protein 30 g59%
Vitamin A 322.1% Vitamin C 57.8%
Calcium 8.8% Iron 76.1%
*Based on a 2000 Calorie diet