Directions:
- In 10 inch skillet over medium high heat add 1/4 cup butter.
- Add chicken liver, green onions and garlic, cook about 5 minutes, until tender yet still slightly pink inside.
- Stir in white wine and hot sauce. Cover and simmer on medium low heat 5 minutes.
- In a blender at low speed, blend cooked liver mixture until smooth, scraping sides with a spatula.
- In the same skillet over low heat melt remaining 1/2 cup butter. Add this and salt & pepper to liver mixture.
- Refrigerate at least 6 hours. Add mayonaise to liver pate strring well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.52 Kcal (1032 kJ) | ||
| Calories from fat | 209.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.29g | 36% | |
|---|---|---|---|
| Cholesterol | 182.14mg | 61% | |
| Sodium | 400.69mg | 17% | |
| Potassium | 50.9mg | 1% | |
| Total Carbs | 3.19g | 1% | |
| Sugars | 0.35g | 1% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 5.19g | 10% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.4mg | 19% | |
| Calcium | 10.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 349.36 Kcal (1463 kJ) | ||
| Calories from fat | 297.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33g | 36% | |
|---|---|---|---|
| Cholesterol | 258.12mg | 61% | |
| Sodium | 567.84mg | 17% | |
| Potassium | 72.14mg | 1% | |
| Total Carbs | 4.52g | 1% | |
| Sugars | 0.5g | 1% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 7.36g | 10% | |
| Vitamin C | 5.8mg | 7% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 4.9mg | 19% | |
| Calcium | 14.8mg | 1% | |
* 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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