Chicken Liver Pate

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Chicken Liver Pate
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
155
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie155 kcal(7 %)
Protein10.77 g(11 %)
Fat10.05 g(9 %)
Carbohydrates2.03 g(1 %)
Sugar added0 g(0 %)
Roughage0.28 g(1 %)
Vitamin A2,069.6 mg(258,700 %)
Vitamin D0 μg(0 %)
Vitamin E0.47 mg(4 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂1.12 mg(102 %)
Niacin8.01 mg(67 %)
Vitamin B₆0.57 mg(41 %)
Folate372.35 μg(124 %)
Pantothenic acid3.94 mg(66 %)
Biotin0.01 μg(0 %)
Vitamin B₁₂10.36 μg(345 %)
Vitamin C12.17 mg(13 %)
Potassium197.18 mg(5 %)
Calcium15.18 mg(2 %)
Magnesium15.71 mg(5 %)
Iron5.74 mg(38 %)
Zinc1.72 mg(22 %)
Saturated fatty acids1.92 g
Cholesterol215.62 mg

Ingredients

for
4
Ingredients
250 grams
Chicken liver (ready to cook)
1 stalk
1
1
1 teaspoon
freshly chopped Oregano
1 teaspoon
freshly chopped Rosemary
2 tablespoons
75 milliliters

Preparation steps

1.

Rinse liver, pat dry, trim and cut into small cubes. Rinse celery, trim and cut into very small cubes. Peel shallot and garlic, chop finely and sauté celery and herbs a saucepan with 2 tablespoons oil. Add liver to the saucepan and fry 4-5 minutes, occasionally turning. Deglaze the pan with red wine and simmer for about 6 minutes over medium heat. Remove from heat, let cool until lukewarm, puree using an immersion blender and season with salt and pepper.

2.

Serve in bowls.