24 hrs 15 mins
Chef Rangel's Note:
Maybe one of the only recipes I've seen that calls for chicken livers.
My Private Note
Units: US | Metric
- 1In 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.
- 2Cool to room temperature in the stock.
- 3Place 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.
- 4Scrape 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.
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Nutritional Facts for Mock Pate De Foie Gras
Serving Size: 1 (45 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 137.1
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 7.7 g
- Cholesterol 128.6 mg
- Sodium 486.4 mg
- Total Carbohydrate 0.4 g
- Dietary Fiber 0.0 g
- Sugars 0.2 g
- Protein 4.9 g
The following items or measurements are not included: