Chicken Liver Pate

Chicken Liver Pate
1,970views
Makes:
16 servings
Serving Size:
1 tablespoon pate and 2 crackers
Yields:
1 cup
Prep:
10 mins
Chill:
3 hrs to 24 hrs
Cook:
10 mins
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Chicken Liver Pate

Ingredients
2
slices bacon
8
ounces chicken livers
1/2
cup chopped onion (1 medium)
4
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

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).

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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