Chicken Pate Recipe
Ingredients
| Chicken livers | 8 Ounce | |
| Onion | 1 Small | |
| Water | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Chicken breast | 1 Pound | |
| Mushrooms | 4 Ounce | |
| Margarine/Butter | 1⁄4 Cup (4 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Ground sage | 1⁄8 Teaspoon | |
| Pepper | 1⁄8 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1431 Calories from Fat 637
% Daily Value*
Total Fat 72 g110.2%
Saturated Fat 16 g79.9%
Trans Fat 3.3 g
Cholesterol 782.5 mg260.8%
Sodium 1035.2 mg43.1%
Total Carbohydrates 18 g6%
Dietary Fiber 4.5 g17.9%
Sugars 7.4 g
Protein 181 g362.6%
Vitamin A 592.5% Vitamin C 153.7%
Calcium 10.3% Iron 129.2%
*Based on a 2000 Calorie diet
Directions
Simmer uncovered until livers are tender, about 15 minutes; drain and cool.
Remove bones and skin from chicken breast; chop chicken.
Place livers, onion, chicken breast and remaining ingredients in food processor workbowl fitted with steel blade.
Cover and process until smooth, about 30 seconds.
â–¡ Blender Directions: Place 1/4 of the cooked livers, onion, chicken breast, mushrooms, margarine and parsley in blender container.
Cover and blend on high speed, stopping blender frequently to scrape sides, about 1 minute.
Repeat three times, adding sage and pepper last time.
Stir all mixtures together.
Chicken Paie Appetizer: Prepare Chicken Pate.
Place mixture in greased 1-quart casserole.
Cook uncovered in 325° oven until firm to touch and skewer inserted in center comes out hot, about 1 hour.
Let stand 15 minutes; invert on serving plate.
Cover and refrigerate until cold, at least 8 hours.
Garnish with snipped parsley; serve with chopped onion and assorted crackers.
Chef
