Best Bacon And Chicken Liver Pate Recipe
Ingredients
| Bacon slices | 3 | |
| Chicken livers | 1 Pound | |
| Carrots | 2 Medium, shredded | |
| Onion | 1⁄4 Cup (4 tbs), chopped | |
| Butter | 2 Tablespoon | |
| Brandy | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Ground nutmeg | 1⁄8 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 910 Calories from Fat 437
% Daily Value*
Total Fat 49 g75.7%
Saturated Fat 23.6 g117.9%
Trans Fat 0.3 g
Cholesterol 1634.7 mg544.9%
Sodium 2451 mg102.1%
Total Carbohydrates 16 g5.3%
Dietary Fiber 4.2 g17%
Sugars 7.8 g
Protein 80 g160%
Vitamin A 1427.5% Vitamin C 152.3%
Calcium 9.5% Iron 229.3%
*Based on a 2000 Calorie diet
Directions
Crumble bacon; set aside.
Add livers, carrots, and onion to skillet.
Cook and stir 5 minutes or till livers are no longer pink and vegetables are tender.
Remove from heat; stir in butter, brandy, salt, pepper, nutmeg, and bacon.
Cool slightly.
Turn about half at a time into blender container; cover and blend till smooth.
Press into lightly oiled 2-cup mold; cover and chill.
Turn out onto serving plate.
Garnish with parsley, if desired.
Serve with crackers.
Chef
