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Chicken Liver And Mushrooms Pate Recipe
|Packed parsley sprigs||1⁄2 Cup (8 tbs)|
|Thyme leaves||1⁄2 Teaspoon|
|Butter/Margarine||3⁄4 Pound (1 1/2 Cup)|
|Chicken livers||1 Pound, halved|
|Dry red wine||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3223 Calories from Fat 2629
% Daily Value*
Total Fat 299 g459.3%
Saturated Fat 181.9 g909.7%
Trans Fat 0.3 g
Cholesterol 2296.5 mg
Sodium 1365.4 mg56.9%
Total Carbohydrates 24 g8%
Dietary Fiber 4.2 g16.6%
Sugars 4.9 g
Protein 85 g170.6%
Vitamin A 1266.2% Vitamin C 248.9%
Calcium 21.5% Iron 250.1%
*Based on a 2000 Calorie diet
Cut white part of onions in 1-inch lengths and process with parsley, thyme, and salt until parsley is finely chopped.
Melt 1/2 cup of the butter in a wide frying pan.
Add chicken livers, mushrooms, and onion mixture.
Cook, stirring often, over medium heat for about 5 minutes or until livers are just firm but slightly pink in center (cut a gash to test).
In small pan, warm brandy and set aflame (not beneath an exhaust Jan or flammable items).
Pour into pan with liver; shake pan until flame dies.
Add wine, heat to simmering, and remove pan from heat.
Cut remaining 1 cup butter in chunks.
Transfer liver mixture and liquid to processor bowl.
Process to make a smooth puree.
With motor still running, drop pieces of butter down feed tube and process until smooth.
Pour pate into a 4 or 5-cup serving container or several smaller containers; cover and chill overnight or up to 1 week; freeze for longer storage.