Pate De Poulet Recipe


MethodMain Ingredient


 Chicken livers1⁄2 Pound
 Chicken stock1⁄3 Cup (5.33 tbs)
 Butter1 1⁄2 Teaspoon
 Minced onions1⁄2 Cup (8 tbs)
 Shallots2 , minced
 Hard-cooked eggs2 , quartered
 Boston lettuce head1 (For Garnish)
 Minced fresh parsley1 Teaspoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 980 Calories from Fat 274

% Daily Value*

Total Fat 31 g47%

Saturated Fat 11.4 g57.2%

Trans Fat 0.1 g

Cholesterol 1284.4 mg

Sodium 434.6 mg18.1%

Total Carbohydrates 96 g32.1%

Dietary Fiber 2 g7.8%

Sugars 4.1 g

Protein 58 g116.8%

Vitamin A 647.9% Vitamin C 95.7%

Calcium 16.2% Iron 138%

*Based on a 2000 Calorie diet


Place the chicken livers in a small saucepan with the stock.
Bring to a boil, then reduce heat and simmer just until the insides of the livers are pink, about 8 minutes.
While the livers cook, melt the butter in a small skillet.
Add the onions and shallots and cook just until the onions are translucent.
Drain the livers and place them in a blender or food processor with the cooked onions and shallots and the eggs.
Process on medium speed until blended, adding some of the stock if needed to make a smooth mixture.
Line a serving plate or bowl with lettuce leaves.
Mound the pate on top.
Garnish with parsley, if desired.