Directions:
- In a small saucepan, cover chicken livers with water to cover, and bring to a boil. Reduce heat immediately and simmer about 15 minutes. Add salt and simmer another 5 minutes until tender.
- Cool to room temperature in the stock.
- Place cooked chicken livers, butter, Worcestershire sauce, mustard, nutmeg, cloves, cayenne pepper, and onion juice into the bowl of a food processor fitted with the metal blade. Process, adding enough of the reserved cooking stock to make a smooth paste. Taste and adjust seasonings.
- Scrape into a greased crock and cover with plastic wrap, letting the wrap touch the surface of the pate. Refrigerate at least 24 hours before serving. Chicken liver pate may be stored under refrigeration up to 4 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.73 Kcal (694 kJ) | ||
| Calories from fat | 140.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.63g | 24% | |
|---|---|---|---|
| Cholesterol | 141.33mg | 47% | |
| Sodium | 495.32mg | 21% | |
| Potassium | 43.67mg | 1% | |
| Total Carbs | 2.7g | 1% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 3.94g | 8% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 7.7mg | 43% | |
| Calcium | 12.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 335.65 Kcal (1405 kJ) | ||
| Calories from fat | 284.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.65g | 24% | |
|---|---|---|---|
| Cholesterol | 286.23mg | 47% | |
| Sodium | 1003.16mg | 21% | |
| Potassium | 88.43mg | 1% | |
| Total Carbs | 5.47g | 1% | |
| Sugars | 0.38g | 1% | |
| Dietary Fiber | 0.49g | 1% | |
| Protein | 7.97g | 8% | |
| Vitamin C | 9.4mg | 8% | |
| Vitamin A | 0.4mg | 6% | |
| Iron | 15.5mg | 43% | |
| Calcium | 25.1mg | 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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