Chicken Liver Pate (Serving size = 10g, from the Edmunds Cook Book, NZ)

  • Number of Servings: 67
Ingredients
500g Chicken Livers50g butter1 small onion, finely chopped2 cloves garlic, crushedsprig thyme100g butter softened2 Tablespoons Brandysaltpepperclarified butter1 bay leaf
Directions
Trim fat and membrane from livers. Set aside. Heat first measure of butter in a frying pan. Add onion and garlic and cook until onion is clear. Remove from pan and set aside. Add chicken livers to pan and quickly cook for 5 minutes or until livers are browned but still a little pink in the centre. Put onion mixture and livers into the bowl of a food processor or blender. Process until finely chopped. Add thyme, second measure of butter, brandy, and salt and pepper to taste. Process to combine. Spoon mixture into serving dish, smoothing over the top surface. Melt clarified butter. Pour this over set pate. Set bay leaf on top. Allow to cool. Cover and chill overnight.
Makes about 2 cups.

I separate into 4 1/2 cup ramikins.
I don't bother with the clarified butter.

Should freeze well.
Serving size is 10g, where final weight is 665g

Number of Servings: 67

Recipe submitted by SparkPeople user BRONTE7723.

Servings Per Recipe: 67
Nutritional Info Amount Per Serving
  • Calories: 26.7
  • Total Fat: 2.2 g
  • Cholesterol: 30.6 mg
  • Sodium: 18.2 mg
  • Total Carbs: 0.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 1.3 g

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