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Brandied Chicken Liver Pate Recipe
|Butter||6 Ounce (175 Gram)|
|Onions||2 , finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Chicken livers||1 Pound, chopped (1/2 Kilogram)|
|Finely chopped fresh parsley||15 Milliliter (1 Tablespoon)|
|Brandy||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 1915 Calories from Fat 1415
% Daily Value*
Total Fat 160 g246.8%
Saturated Fat 94.6 g473.2%
Trans Fat 0.3 g
Cholesterol 1930.8 mg643.6%
Sodium 362.2 mg15.1%
Total Carbohydrates 31 g10.3%
Dietary Fiber 5.7 g22.9%
Sugars 12 g
Protein 82 g164.8%
Vitamin A 1117.2% Vitamin C 210.1%
Calcium 19% Iron 239.1%
*Based on a 2000 Calorie diet
Add the onions and garlic and fry until they are soft.
Add the chicken livers and fry for a further 3 minutes.
Add the parsley, bay leaf, thyme and salt and pepper to taste.
Cook for a further 2 minutes.
Remove the bay leaf.
Cool and pound the mixture with a wooden spoon or puree in an electric blender.
Melt the remaining butter and add to the mixture together with the brandy, if used.
Pack into a pate mould lined with aluminium foil, cover with plastic wrap or aluminium foil and chill.