Chicken Liver Pate

in the manner of a generous splash of brandy or port, this chicken liver pate is a winner.

The ingredient of Chicken Liver Pate

• 3 eggs
• 375g butter
• 4 brown onions quartered
• 500g chicken livers
• 2 garlic cloves crushed
• 1 cup chopped polluted buoyant herbs like parsley thyme and rosemary
• 2 tbsp brandy or port
• arena black pepper to taste
• toast rounds or crackers to assistance

The Instruction of chicken liver pate

• place eggs in a small saucepan and cover in the manner of chilly frosty water bring water to the boil more than high heat reduce the heat to medium rapidly and gently boil stirring the water occasionally for 7 minutes separate eggs from saucepan subsequently a slotted spoon and cool peel and quarter
• 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
• place chicken liver join up into the bowl of a food processor increase be credited with the herbs eggs port and pepper to taste and process until smooth spoon mix into a 5 cup capability facility serving dish cover and place in fridge for 2 hours or until cold and firm stock hoard taking into consideration the surface covered past plastic wrap in the fridge for happening to 3 days benefits behind the toast rounds or spacious crusty bread

Nutritions of Chicken Liver Pate

calories: 328 386 calories
calories: 29 grams fat
calories: 18 grams saturated fat
calories: 2 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 13 grams protein
calories: n a
calories: 252 74 milligrams sodium
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calories: nutritioninformation