Directions:
- Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
- Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.83 Kcal (1716 kJ) | ||
| Calories from fat | 265.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.45g | 45% | |
|---|---|---|---|
| Cholesterol | 484.12mg | 161% | |
| Sodium | 470.13mg | 20% | |
| Potassium | 150.65mg | 3% | |
| Total Carbs | 10.2g | 3% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 15.72g | 31% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 10.3mg | 57% | |
| Calcium | 31.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 228.28 Kcal (956 kJ) | ||
| Calories from fat | 147.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.4g | 45% | |
|---|---|---|---|
| Cholesterol | 269.66mg | 161% | |
| Sodium | 261.87mg | 20% | |
| Potassium | 83.92mg | 3% | |
| Total Carbs | 5.68g | 3% | |
| Sugars | 0.4g | 3% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 8.76g | 31% | |
| Vitamin C | 7.2mg | 22% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 5.7mg | 57% | |
| Calcium | 17.6mg | 3% | |
* 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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