Chicken Liver Pate

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  • Makes: 16 servings
  • Serving Size: 1 tablespoon pate and 2 crackers
  • Makes: 1 cup
  • Prep: 10 mins
  • Chill: 3 hrs to 24 hrs
  • Cook: 10 mins

Chicken Liver Pate

Directions

  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).
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Nutrition Facts (Chicken Liver Pate)

  • Per serving:
  • 42 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 1 g monounsatured fat),
  • 51 mg chol.,
  • 63 mg sodium,
  • 1 g carb.,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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