Chicken liver pate

Chicken liver pate

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With a generous splash of brandy or port, this chicken liver pate is a winner.

The ingredient of Chicken liver pate

  1. 3 eggs
  2. 375g butter
  3. 4 brown onions, quartered
  4. 500g chicken livers
  5. 2 garlic cloves, crushed
  6. 1 cup chopped mixed fresh herbs (like parsley, thyme and rosemary)
  7. 2 tablespoons brandy or port
  8. Ground black pepper, to taste
  9. Toast rounds or crackers, to serve

The instruction how to make Chicken liver pate

  1. Place eggs in a small saucepan and cover with cold water. Bring water to the boil over high heat. Reduce the heat to medium immediately and gently boil, stirring the water occasionally, for 7 minutes. Remove eggs from saucepan with a slotted spoon and cool. Peel and quarter.
  2. Meanwhile melt butter in a large frying pan and cook onions for 5 minutes or until tender. Add chicken livers and garlic and cook for 10 minutes or until livers are cooked through and firm. Remove from heat and cool slightly.
  3. Place chicken liver mixture into the bowl of a food processor. Add the herbs, eggs, port and pepper to taste and process until smooth. Spoon mixture into a 5-cup capacity serving dish, cover and place in fridge for 2 hours or until cold and firm. Store with the surface covered with plastic wrap in the fridge for up to 3 days. Serve with the toast rounds or fresh crusty bread.

Nutritions of Chicken liver pate

fatContent: 328.386 calories
saturatedFatContent: 29 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 2 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent:
cholesterolContent: 13 grams protein
sodiumContent:

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