Curried Chicken Pate Recipe
Summary
Ingredients
| Chicken livers | 1 Pound | |
| Rendered chicken fat | 6 Tablespoon | |
| Ground pepper | To Taste | |
| Salt | To Taste | |
| Dried basil | 1 Pinch | |
| Dried thyme | 1 Pinch | |
| Dried marjoram | 1 Pinch | |
| Dried cardamom | 1 Pinch | |
| Dry vermouth | 4 Ounce | |
| Dry sherry | 1 Teaspoon | |
| Sweet sherry | 2 Tablespoon | |
| Sour cream | 3 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1471 Calories from Fat 1039
% Daily Value*
Total Fat 114 g174.7%
Saturated Fat 37.7 g188.5%
Trans Fat 0.3 g
Cholesterol 1651.9 mg550.6%
Sodium 983.2 mg41%
Total Carbohydrates 10 g3.4%
Dietary Fiber 1.2 g4.9%
Sugars 2.9 g
Protein 78 g156.4%
Vitamin A 1012.9% Vitamin C 138.4%
Calcium 14.3% Iron 240.8%
*Based on a 2000 Calorie diet
Directions
1) Cut the livers into small pieces.
2) In a skillet, add fat and heat.
3) Drop in the livers and fry for 15 minutes, mashing constantly with fork.
4) Lower the heat.
5) Mix in the seasonings and spices.
6) Take off from the heat and add in the vermouth and sherries.
7) Mash to a fine paste.
8) Stir in the sour cream.
9) Place in a crock and place a lid over.
10) Refrigerate for at least 3 days.
SERVING
11) Serve on crackers or small toast rounds.
Chef
