Chicken Liver Pate With Whipping Cream Recipe


Difficulty LevelEasyHealth IndexAverage
CuisineMain Ingredient
Interest Group


 Chicken livers1 Pound
 Onion1 Large
 Margarine2 Tablespoon (Fleischman's)
 Bay leaves2
 Italian seasoning1⁄2 Teaspoon
 Whipping cream3 Tablespoon
 Melted butter3 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1367 Calories from Fat 876

% Daily Value*

Total Fat 98 g151.4%

Saturated Fat 44.9 g224.7%

Trans Fat 0.3 g

Cholesterol 1726.1 mg

Sodium 1068 mg44.5%

Total Carbohydrates 35 g11.7%

Dietary Fiber 5.9 g23.5%

Sugars 16.6 g

Protein 81 g161.6%

Vitamin A 1051.4% Vitamin C 175.4%

Calcium 16.2% Iron 235.1%

*Based on a 2000 Calorie diet


Cut membrane off livers with scissors.
Chop the onion, but not fine.
Melt margarine in frypan, add the onions and the whole chicken livers.
Add the seasoning and salt and pepper.
Fry until onions and livers are cooked.
Livers must have lost all their redness.
Remove the bay leaves, and put the mixture through a mincer, including margarine from frypan.
Mince fine into a bowl.
With an egg beater or whisk, mix in the cream and brandy until smooth.
Transfer mixture to a pate dish, spreading evenly.
Cover it with 1/8" of melted butter, and chill in refrigerator for at least 2 hrs.