Chicken Liver Pate
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(0 votes)
Health Score:
6,8 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
503
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 503 kcal | (24 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 21.1 mg | (2,638 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 51.8 μg | (86 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 239 μg | (80 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 131.3 μg | (292 %) | ||
| Vitamin B₁₂ | 16.1 μg | (537 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 157 mg | (4 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 21.4 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 388 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams (approximately 9 ounces) Chicken liver
- 2 cloves garlic cloves
- 100 grams (approximately 3 1/2 ounces) butter
- Sea salt
- peppers
- 1 Tbsp Armagnac
- 1 Tbsp fresh thyme (chopped)
- 100 grams (approximately 3 1/2 ounces) Goose fat
- 2 Tbsps caperberry (drained)
Preparation steps
1.
Gently saute the liver in a little butter until cooked through and let cool in the pan. Peel the garlic and crush to a fine paste in a mortar with a little salt. In a blender, puree the liver, butter and garlic paste until smooth. Season with salt and pepper and add a little Armagnac. Scrape into 2 bowls and smooth the top. Sprinkle with thyme sprigs and capers.
2.
Melt the goose fat in a pot and pour on top of the liver. Refrigerate until the goose fat is solid and serve cold.
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