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- 2 slices bacon
- 8 ounces chicken livers
- 1/2 cup chopped onion (1 medium)
- 4 cloves garlic, minced
- 2 tablespoons dry white wine or milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg or 1/8 teaspoon ground allspice
- Snipped fresh parsley or chives (optional)
- Assorted crackers
1. In a large skillet cook bacon until crisp. Remove from skillet, reserving 2 tablespoons drippings. Drain and crumble bacon; set aside.
2. Add chicken livers, onion, and garlic to reserved drippings in skillet. Cook and stir over medium heat about 5 minutes or until livers are no longer pink; cool slightly.
3. In a food processor or blender combine crumbled bacon, chicken liver mixture, wine, salt, pepper, and nutmeg. Cover and process or blend until combined (mixture will be soft). Line a 1-cup mold or bowl with plastic wrap; spoon in liver mixture. (Or spoon liver mixture directly into a crock or ramekin or several small ramekins.) Cover and chill for 3 to 24 hours.
4. To serve, uncover and invert mold or bowl onto a platter; remove plastic wrap. (Or place ramekin or crock on a serving plate.) If desired, sprinkle with parsley or chives. Serve with crackers.
5. Makes 1 cup pate (sixteen 1-tablespoon servings).
- Servings Per Recipe 16,
- cal. (kcal) 42,
- Fat, total (g) 3,
- chol. (mg) 51,
- sat. fat (g) 1,
- carb. (g) 1,
- Monosaturated fat (g) 1,
- pro. (g) 3,
- vit. A (RE) 7201,
- vit. A (IU) 61029,
- vit. C (mg) 2,
- Niacin (mg) 0,
- Folate (µg) 238,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 63,
- Potassium (mg) 50,
- iron (mg) 1,
- Medium-Fat Meat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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