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Chicken Pate Recipe
|Chicken livers||8 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Chicken breast||1 Pound|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
|Ground sage||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 1236 Calories from Fat 543
% Daily Value*
Total Fat 61 g93.7%
Saturated Fat 12.9 g64.7%
Trans Fat 0.3 g
Cholesterol 1045.6 mg
Sodium 988.5 mg41.2%
Total Carbohydrates 18 g6%
Dietary Fiber 4.5 g17.9%
Sugars 7.4 g
Protein 149 g298.1%
Vitamin A 594.5% Vitamin C 162.8%
Calcium 15.3% Iron 147.3%
*Based on a 2000 Calorie diet
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 325Â° 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.