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Chicken Liver Pate

food.master's picture
this chicken liver pate recipe is prepared with chicken livers, creamed and flavored with parsley and spices. Stir fried and minced along with eggs and onions and combined with paprika, nutmeg, mustard and heavy cream, the chicken liver pate is chilled and best served on crisp melba toasts for breakfast or as appetizers.
  Chicken livers 1 Pound
  Butter 2 Tablespoon
  Hard cooked eggs 2
  Onion 1 Small
  Parsley sprigs 4
  Heavy cream 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Marjoram 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon

Rinse chicken livers with cold water and dry on absorbent paper.
Melt the butter in a skillet and add the livers.
Stir fry slowly 5 to 10 minutes or until livers are gently cooked through.
Remove from heat and cool.
Lift livers into a bowl with a slotted spoon and reserve drippings.
Finely grind or mince livers, eggs, onion and parsley, and set aside.
Stir remaining ingredients into the reserved drippings and scrape over the liver mixture.
Mix thoroughly and press into a small oiled loaf pan or 3 cup mold.
Chill for about 4 hours to allow flavors to blend.
Cut into 10 to 12 servings and serve with melba toast.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1190 Calories from Fat 721

% Daily Value*

Total Fat 81 g125.1%

Saturated Fat 40.2 g200.8%

Trans Fat 0.3 g

Cholesterol 2195.1 mg731.7%

Sodium 2442.3 mg101.8%

Total Carbohydrates 17 g5.7%

Dietary Fiber 3.7 g15%

Sugars 6.9 g

Protein 95 g189.5%

Vitamin A 1087.3% Vitamin C 165.6%

Calcium 20.6% Iron 246.7%

*Based on a 2000 Calorie diet

Chicken Liver Pate Recipe