Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken Liver | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cognac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb chicken livers, trimmed & halved
- 2 each med onions, finely chopped
- 1 clove garlic, crushed
- 6 tbsp butter
- 1 tsp salt
- 1/2 tsp thyme, dried
- 1/2 tsp tarragon, dried
- 1/8 tsp freshly ground pepper
- 2 tbsp cognac
- =
Directions
1. in large frying pan, melt 2 tbsp of the butter over moderate low heat. add onions and cook until soft, about 5 min. add garlic and cook for 1 min. longer. transfer to food processor or blender. 2. melt remaining 4 tbsp butter in same pan. add livers and saute' over med-high heat, tossing until browned outside but still rosy inside, 3 to 5 min. sprinkle with salt, thyme, tarragon, pepper and cognac. cook 1 min scraping bottom of pan. scrape liver and pan juices into food processor. puree' until smooth. scrape into serving bowl or crock. let cool to room temp then cover and refrigerate until cool/several hours.