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Chicken Liver Pate Recipe
|Chicken livers||1 1⁄2 Pound|
|Coarsely chopped pecans||2⁄3 Cup (10.67 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Dried marjoram||1⁄4 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Dried rosemary||1⁄4 Teaspoon|
|Black pepper||1⁄16 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Pecan halves||1⁄2 Cup (8 tbs)|
Calories 605 Calories from Fat 447
% Daily Value*
Total Fat 52 g79.4%
Saturated Fat 18.7 g93.3%
Trans Fat 0.1 g
Cholesterol 632.8 mg
Sodium 532.3 mg22.2%
Total Carbohydrates 9 g3%
Dietary Fiber 3.2 g12.9%
Sugars 3.4 g
Protein 30 g59%
Vitamin A 322.1% Vitamin C 57.8%
Calcium 8.8% Iron 76.1%
*Based on a 2000 Calorie diet
In a large skillet, melt butter.
Add drained chicken livers and onion.
Saute 3 to 5 minutes, or until livers are browned outside but still pink inside.
Remove from heat; set aside to cool to room temperature.
Place chicken livers and pan drippings in a food processor fitted with steel blade or in container of an electric blender.
Process or blend until smooth.
In a medium bowl, combine eggs, cream, chopped pecans, salt, marjoram, rosemary, pepper and liver mixture, mix well.
Pour into a 9-inch terrine or 9x5x3-inch baking pan.
Cover with lid or aluminum foil.
Bake in a preheated 350-degree oven 1 1/2 hours, or until firm.
Remove from oven, let cool on a wire rack 15 minutes.
Refrigerate until well chilled.
Garnish with pecan halves just before serving.
Serve directly from terrine or unmold onto serving plate.
Serve chilled or at room temperature.