Search

Skip to main content

Nutrition info

AmountPer 2 tbsp serving
  • Calories157
  • Protein9 g
  • Fat11 g
  • Saturated fat6 g
  • Carbohydrates5 g
  • Fibrenull g
  • Sugars1 g
  • Cholesterol223 mg
  • Sodium154 mg
% Daily ValuePer 2 tbsp serving
  • Potassium5
  • Calcium1
  • Iron29
  • Vitamin A234
  • Vitamin C20
  • Vitamin B613
  • Vitamin B12392
  • Folate109
  • Magnesium
  • Zinc17
Food prep tip

Easiest Ever Modern Party Pâté

  • Top Rated
  • Appetizers
  • Gluten Free
  • Liver
Prepping15min
Cooking20min
Restingmin
  • Servings10
Nutrition informationThis recipe contains 9 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Clean chicken livers by separating into lobes, then trim off fat and connective tissue. Cut large livers in half.

2

Melt butter in a large frying pan over medium-low heat. Add shallots and sprinkle with pepper, if using, and salt. Stir often to soften shallots, about 10 minutes. Increase heat to medium. Add livers and pour sherry overtop. Stir frequently until livers turn pale brown, about 5 minutes. They should still be pink inside.

3

Turn entire mixture into a blender and puree until smooth. Turn into a serving dish. It can be served right away or covered and refrigerated up to 2 days.