Butter Chicken Liver Pate Recipe


Difficulty LevelEasyHealth IndexAverage
CourseMain Ingredient
Interest Group


 Butter2 Tablespoon
 Chicken livers1⁄2 Pound
 Hard cooked eggs2
 Cream cheese3 Ounce, softened (1 Package)
 Finely chopped parsley1 Tablespoon
 Salt3⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Cognac1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 987 Calories from Fat 679

% Daily Value*

Total Fat 77 g117.9%

Saturated Fat 39.1 g195.5%

Trans Fat 0.1 g

Cholesterol 1424 mg

Sodium 2046 mg85.2%

Total Carbohydrates 6 g1.9%

Dietary Fiber 0.52 g2.1%

Sugars 4.2 g

Protein 58 g117%

Vitamin A 577.6% Vitamin C 100.9%

Calcium 18.7% Iron 127.9%

*Based on a 2000 Calorie diet


Heat butter in medium frypan.
Cook chicken livers, stirring occasionally, over medium heat 10 minutes or until tender; drain.
Chop livers and eggs in food grinder, blender, or food processor, a little at a time.
With wooden spoon, work cheese until light and fluffy.
Mix into liver mixture along with remaining ingredients.
Refrigerate several hours.