Recipe Menu
Picture of Cook the Book: Chicken Liver Pate Recipe
french brunch

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 617 kcal 31 %
  • Fat 34 g 53 %
  • Saturated 18 g 90 %
  • Carbs 5 g 2 %
  • Fiber 1 g 4 %
  • Protein 39 g 78 %
  • Cholesterol 844 mg 281 %
  • Sodium 752 mg 31 %
  • Calcium 55 mg 6 %
  • Magnesium 53 mg 13 %
  • Potassium 590 mg 13 %
  • Iron 21 mg 117 %
  • Zinc 6 mg 57 %
  • Phosphorus 691 mg 99 %
  • Vitamin A 7683 µg 854 %
  • Vitamin C 42 mg 46 %
  • Thiamin (B1) 1 mg 59 %
  • Riboflavin (B2) 4 mg 312 %
  • Niacin (B3) 22 mg 139 %
  • Vitamin B6 2 mg 155 %
  • Folate equivalent (total) 1342 µg 335 %
  • Vitamin B12 38 µg 1571 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 2 mg 16 %
  • Vitamin K 26 µg 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cook the Book: Chicken Liver Pate Recipe

Ingredients

  • 1/2 pound chicken livers, cleaned
  • 1/4 cup brandy
  • 1 tablespoon minced shallots
  • 2 tablespoons unsalted butter, at room temperature
  • 1/2 teaspoon chopped fresh sage, or 1/4 teaspoon dried sage
  • Kosher salt and freshly ground black pepper

Login or Join to leave a comment

Login Join

Discussion (0)