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Chicken Liver Pâté
Chicken liver pate is a great way to enjoy chicken livers.
Course
Appetizer
Cuisine
American
Keyword
chicken liver pate, Chicken Livers, chopped liver pate, Pate
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Chilling
2
hours
hours
Total Time
2
hours
hours
20
minutes
minutes
Servings
8
Calories
132
kcal
Author
Stephanie Manley
Ingredients
▢
1
pound
fresh chicken livers
▢
2
tablespoons
olive oil
▢
1/2
cup
finely diced onions
▢
2
tablespoons
dry Marsala wine
or dry white wine, brandy, chicken broth, or water
▢
3
hard-boiled eggs
▢
1/2
teaspoon
salt
▢
1/4
teaspoon
ground black pepper
Instructions
Rinse and drain the chicken livers. Discard anything that looks unusually colored (while not bad, sometimes these can add strong flavors).
Heat the oil in a pan over medium heat.
Add the onions and sauté until they are golden brown. Remove the onions from the pan.
Add the chicken livers to the pan and cook for approximately 15 minutes, until done. Add more oil to the pan if needed.
Remove the livers and deglaze the pan with a few tablespoons Marsala wine, chicken broth, or water.
Process the livers and 2 hard-boiled eggs by chopping them finely, running them through a grinder, or pulsing them a few times in a food processor.
Return the livers, eggs, and onions to the pan and stir to combine.
Transfer the mixture to a bowl, cover it, and set it in the refrigerator for at least 2 hours.
Before serving, chop the remaining hard-boiled egg and place it on top of the liver pâté.
Nutrition
Calories:
132
kcal
|
Carbohydrates:
1
g
|
Protein:
12
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
265
mg
|
Sodium:
209
mg
|
Potassium:
168
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
6380
IU
|
Vitamin C:
10.9
mg
|
Calcium:
16
mg
|
Iron:
5.3
mg
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