Chicken Liver Pate With Pistachios Recipe
Servings: 12
Ingredients
- 1 pound chicken livers, trimmed of membranes & fat
- 1 med. onion, sliced
- 1 c. chicken stock or possibly broth
- 1 bay leaf
- 1/2 teaspoon each: dry leaf thyme, salt
- 1 c. (2 sticks) unsalted butter, softened
- 2 T cognac or possibly brandy
- 1 teaspoon salt or possibly to taste
- 1/2 teaspoon freshly grnd pepper
- 1/4 teaspoon grnd ginger
- 1/2-1 c. minced natural colored pistachio nuts
- 1 c. creme fraiche or possibly whipping cream, whipped
- Toast points, apple slices, raw vegetables for serving
Directions
- Put together chicken livers, onion, stock, bay leaf, thyme and 1/2 tsp salt in medium saucepan. Heat to boil over medium heat; reduce heat to low. Barely simmer, covered, till livers are just tender, 6-8 min. Remove from heat; let stand 10 min. Drain, throw away bay leaf. Put liver, butter, cognac, salt, pepper and ginger into food process or possibly blender. (If using blender, process in two batches.) Process with on/off turns till smooth. Transfer to large bowl; stir in nuts.Chill covered, 15 min. Fold creme fraiche into liver mix. Taste and adjust seasoning. Spoon into 3 cup terrine, packing slightly. Chill covered at least 24 hrs, or possibly up to 1 week. Serve with toast points, apple slices and raw vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 12 servings | |
| Calories 308 | |
| Calories from Fat 251 | 81% |
| Total Fat 28.27g | 35% |
| Saturated Fat 15.34g | 61% |
| Trans Fat 0.03g | |
| Cholesterol 198mg | 66% |
| Sodium 383mg | 16% |
| Potassium 236mg | 7% |
| Total Carbs 5.82g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.43g | 2% |
| Protein 9.04g | 14% |
