Directions:
- Slice the onion and garlic and fry in 3 tbsp oil until translucent. Add cleaned and coarsely chopped chicken livers (wash the livers thoroughly to get rid of the greenish bile). Fry until the livers are soft. Transfer the liver mixture to a food processor, add salt, pepper, washed fresh parsley and brandy. Blend until it forms a paste. Transfer the pate into a pie dish and refrigerate overnight before serving. Serve with toasted white bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.69 Kcal (556 kJ) | ||
| Calories from fat | 76.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.55g | 13% | |
|---|---|---|---|
| Cholesterol | 195.5mg | 65% | |
| Sodium | 193.76mg | 8% | |
| Potassium | 72.15mg | 2% | |
| Total Carbs | 5.05g | 2% | |
| Sugars | 0.61g | 2% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 6.69g | 13% | |
| Vitamin C | 6.3mg | 11% | |
| Iron | 4.5mg | 25% | |
| Calcium | 9.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 186.83 Kcal (782 kJ) | ||
| Calories from fat | 108.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.03g | 13% | |
|---|---|---|---|
| Cholesterol | 275.27mg | 65% | |
| Sodium | 272.83mg | 8% | |
| Potassium | 101.59mg | 2% | |
| Total Carbs | 7.11g | 2% | |
| Sugars | 0.85g | 2% | |
| Dietary Fiber | 0.44g | 1% | |
| Protein | 9.42g | 13% | |
| Vitamin C | 8.9mg | 11% | |
| Iron | 6.4mg | 25% | |
| Calcium | 13.5mg | 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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