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Chicken Liver Pate Recipe
|Chicken livers||1⁄2 Pound|
|Chicken stock||1 Cup (16 tbs)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Chicken fat/Oil||2 Tablespoon|
|Hard cooked eggs||2|
|Minced parsley||2 Teaspoon|
|Tamari soy sauce||1⁄4 Teaspoon|
|Ground pepper||To Taste|
Serving size: Complete recipe
Calories 1049 Calories from Fat 718
% Daily Value*
Total Fat 80 g122.5%
Saturated Fat 19.2 g95.9%
Trans Fat 0.1 g
Cholesterol 1320.1 mg
Sodium 2801.8 mg116.7%
Total Carbohydrates 19 g6.2%
Dietary Fiber 2 g7.9%
Sugars 8.6 g
Protein 60 g120.4%
Vitamin A 532.9% Vitamin C 100.8%
Calcium 12% Iron 129.9%
*Based on a 2000 Calorie diet
Add one cup chicken stock, set over medium heat and bring to a boil.
Lower heat and simmer for 8 to 10 minutes or until done.
Remove from heat and drain livers; reserve liquid.
Meanwhile, saute chopped onion in chicken fat or oil until golden.
Grind chicken livers, hard cooked eggs, and onion, using medium blade of food chopper.
Or puree in an electric blender, using a little of the liquid in which the livers were cooked.
Spoon mixture into a bowl; add seasonings and enough mayonnaise to moisten.
Cover and refrigerate until ready to serve.