I served this with the Chicken Liver Pate that won first prize in an appetizer contest in 2009.
Combine all ingredients in a food processor and process. You can roll it or put it into a container at this point. It should be chilled in the refrigerator overnight. If you are going to slice it, do not bring it to room temperature, but if you are going to serve it from a container, then leave it out for a while before serving.
The longer the mixture sits, the more flavorful it becomes. Use only sweet butter, as using salted butter would make the product too salty.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 10 | ||
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Calories: 120 | ||
Calories from Fat: 111 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 32.5mg | 10 % | |
Sodium 157.5mg | 5 % | |
Potassium 31.4mg | 1 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 120
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Chicken Liver Pate From Nadia
I recommend pairing it with this recipe
"These two go together perfectly." —
arbpen
What would you serve with this? Link in another recipe.