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

    Total Time:

    Prep Time:

    Cook Time:

    14 hrs 18 mins

    1 hrs 15 mins

    13 hrs 3 mins

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    Ingredients:

    Yield:

    pounds ...

    Units: US | Metric

    Directions:

    1. 1
      Using a large skillet, sweat the livers in 4 oz of the butter.
    2. 2
      After 3 minutes, add the onion, salt, and pepper.
    3. 3
      Cook until the livers are just off-pink.
    4. 4
      Set aside and hold warm.
    5. 5
      Line a 2 l/2quart mold with a single layer of the bacon slices.
    6. 6
      Chill the mold.
    7. 7
      Puree the liver and onion mixture in a food processor.
    8. 8
      Gently warm the remaining butter.
    9. 9
      Add to the livers with the brandy and cream.
    10. 10
      Mix again to assure uniformity Pour into the well-chilled mold.
    11. 11
      Place the mold in a water bath that reaches to I in.
    12. 12
      (2.5 cm) from the top of the mold.
    13. 13
      Bake 45-60 minutes at 3250F (1630C) until the pate sets.
    14. 14
      Shake the pan gently to observe the texture. A metal cake tester should come out clean.
    15. 15
      The time will vary depending on the thickness of the mold.
    16. 16
      Record the time for future reference. Remove from the oven and water bath.
    17. 17
      Cover and chill for a minimum of 12 hours.
    18. 18
      Unmold, plate, and garnish for presentation.

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    Nutritional Facts for Chicken Liver Pate III

    Serving Size: 1 (2656 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 968.3
     
    Calories from Fat 648
    66%
    Total Fat 72.0 g
    110%
    Saturated Fat 39.9 g
    199%
    Cholesterol 1418.6 mg
    472%
    Sodium 747.1 mg
    31%
    Total Carbohydrate 2.8 g
    0%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.5 g
    2%
    Protein 63.1 g
    126%

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