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Chicken Liver Pate

Makes: 16 servings
Serving size: 1 tablespoon pate and 2 crackers Yield: 1 cup
Prep 10 mins Chill 3 hrs to 24 hrs Cook 10 mins
Chicken Liver Pate
  • 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).

Nutrition Facts (Chicken Liver Pate)
  • 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 (g) 238,
  • Cobalamin (Vit. B12) (g) 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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