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    You are in: Home / Recipes / Chicken Liver Pate Recipe
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    Chicken Liver Pate

    Average Rating:

    1 Total Reviews

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    • on May 28, 2009

      This was very good, and suprisingly easy to make. The only substitution I made was to use tawney rather than ruby port, which may account for my only issue with this- it was a bit sweet. Not enough to stop me from eating it, just enough to notice "hmm, this is a little sweeter than I'd really prefer". I ct the recipe to 3/4 (because the package of livers I bought was 3/4 lb). Zaar then told me to use 1 1/2 eggs plus 1 1/2 egg yolks, which was kind of silly, so I used I whole egg and two yolks. I cooked it in 2 foil pans (6 x 3 1/4 x 2). Very nice creamy texture, pretty pink color, and very yummy on a good piece of french bread. If you like pate, you need to try this recipe. Made for ZWT5 by one of the Cooks with Dirty Faces.

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    Nutritional Facts for Chicken Liver Pate

    Serving Size: 1 (151 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 350.2
     
    Calories from Fat 244
    69%
    Total Fat 27.1 g
    41%
    Saturated Fat 16.1 g
    80%
    Cholesterol 264.8 mg
    88%
    Sodium 56.7 mg
    2%
    Total Carbohydrate 5.5 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 2.2 g
    8%
    Protein 8.9 g
    17%

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