Recipes · French · Appetizers
Chicken Pate
One serving has 300 kcal and 21 g protein, and at least a fifth of a woman's daily need of cobalamin (597%), vitamin A (301%), riboflavin (140%), pantothenic acid (106%), folate (102%) and zinc (71%). Ready in 30 minutes.
- Preparation: 15 min
- Cooking: 15 min
- Makes: 1 serving (198 g)
- Difficulty: Easy
- Diets: High protein, Low carb, Flexitarian, Paleo, Halal, Kosher
- Contains: celery, dairy, mustard, poultry
Ingredients
- 60 g Chicken, liver, all classes, raw
- 60 g Chicken, heart, all classes, raw
- 25 g Onions, raw
- 15 g Butter, NFS
- 30 g Soup, stock, chicken, home-prepared
- 2 g Mustard, prepared, yellow
- 2 g Lemon juice, raw
- 1 g Salt, table
- 1 g Spices, pepper, black
- 2 g Parsley, fresh
Method
- Prepare the Ingredients Wash and clean the chicken liver and hearts thoroughly, trimming off any excess fat, veins, or connective tissues. Chop the onion finely and mince the garlic.
- Saute the Aromatics In a skillet, melt 1 tablespoon butter or heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes, until the onion becomes soft and translucent.
- Cook the Chicken Livers Add the cleaned chicken liver and hearts (120g) to the skillet. Cook for about 5 minutes, stirring occasionally, until the livers are browned and no longer pink in the center. Avoid overcooking to keep the liver tender.
- Blend the Mixture Transfer the cooked livers, onions, and garlic into a food processor or blender. Add 1/2 teaspoon Dijon mustard and 1/2 teaspoon lemon juice for a zesty twist. Pour in 2 tablespoons chicken broth to help blend the mixture smoothly.
- Serve and Garnish Transfer the pate to a small ramekin or serving dish. Let it cool to room temperature, then refrigerate for at least 30 minutes to allow the flavors to develop. Garnish with freshly chopped parsley or chives before serving.
- Chef's Tips Texture Tip: Start blending with less broth and gradually add more until you reach the right consistency. Cleaning Liver: Make sure the chicken liver and hearts are cleaned thoroughly to avoid bitterness. Pairing Suggestion: Serve the pate with toasted bread, crackers, or vegetable sticks for a delicious appetizer.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 300 kcal | 14% |
| Carbohydrates | 5.1 g | |
| Water | 148 mL | |
| Fiber | 0.83 g | 3% |
| Protein | 20.8 g | 43% |
| Tryptophan | 0.23 g | |
| Threonine | 0.87 g | |
| Isoleucine | 1 g | |
| Leucine | 1.7 g | |
| Lysine | 1.6 g | |
| Methionine | 0.49 g | |
| Cystine | 0.29 g | |
| Phenylalanine | 0.92 g | |
| Tyrosine | 0.74 g | |
| Valine | 1.1 g | |
| Histidine | 0.55 g | |
| Fat | 21.3 g | |
| Monounsaturated | 4.9 g | |
| Polyunsaturated | 2.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.9 g | |
| Saturated | 9.5 g | |
| Trans-Fats | 0.04 g | |
| Cholesterol | 325 mg | |
| Calcium | 29.1 mg | 3% |
| Copper | 0.55 mg | 61% |
| Iron | 9.4 mg | 52% |
| Magnesium | 27.9 mg | 9% |
| Manganese | 0.35 mg | 19% |
| Phosphorus | 309 mg | 44% |
| Potassium | 351 mg | 7% |
| Selenium | 36.7 µg | 67% |
| Sodium | 620 mg | |
| Zinc | 5.7 mg | 71% |
| Thiamin (vitamin B1) | 0.3 mg | 27% |
| Riboflavin (vitamin B2) | 1.5 mg | 140% |
| Niacin (vitamin B3) | 9.3 mg | 67% |
| Pantothenic acid (vitamin B5) | 5.3 mg | 106% |
| Pyridoxine (vitamin B6) | 0.78 mg | 60% |
| Folate (vitamin B9) | 407 µg | 102% |
| Cobalamin (vitamin B12) | 14.3 µg | 597% |
| Choline | 125 mg | 29% |
| Vitamin A | 2,106 µg | 301% |
| Vitamin C | 18.2 mg | 24% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.47 mg | 3% |
| Vitamin K | 35.7 µg | 40% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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