Directions:
- In a large skillet, melt 1/2 cup butter. Add the chicken livers, onion, Worcestershire sauce and parsley. Saute over medium heat for 6-8 minutes or until chicken is no longer pink. Remove from the heat; cool for 10 minutes.
- Transfer to a blender; process until smooth. Melt the remaining butter; cool to lukewarm. Add to blender and process until blended.
- Pour into a 2-1/2-cup mold that has been lined with plastic wrap. Cover and chill for 8 hours or overnight.
- Before serving, unmold pate onto a chilled plate. Press olives on top of pate; garnish with parsley if desired. Serve with crackers. Yield: 8-10 servings (2-1/4 cups).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.29 Kcal (1320 kJ) | ||
| Calories from fat | 248.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.64g | 43% | |
|---|---|---|---|
| Cholesterol | 326.36mg | 109% | |
| Sodium | 393.27mg | 16% | |
| Potassium | 116.31mg | 2% | |
| Total Carbs | 6.37g | 2% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 10.38g | 21% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 6.5mg | 36% | |
| Calcium | 23.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 296.26 Kcal (1240 kJ) | ||
| Calories from fat | 233.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.97g | 43% | |
|---|---|---|---|
| Cholesterol | 306.66mg | 109% | |
| Sodium | 369.52mg | 16% | |
| Potassium | 109.28mg | 2% | |
| Total Carbs | 5.99g | 2% | |
| Sugars | 0.46g | 2% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 9.75g | 21% | |
| Vitamin C | 8mg | 14% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 6.1mg | 36% | |
| Calcium | 22.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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