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Pate and Pistachio-Stuffed Roast Chicken
- 1 teaspoon salt
- 1 pinch ground white pepper
- 1/2 teaspoon sweet paprika
- 1 (2.5 pound) whole chicken
- 1 1/2 cups sliced fresh mushrooms
- 8 ounces duck liver pate
- 1/3 cup chopped pistachio nuts
- 1/2 teaspoon dried thyme leaves
- 1 egg
- 3 tablespoons dry bread crumbs
- 3 tablespoons melted butter
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 40.6g|
|Saturated Fat 13.7g|
|Total Carbohydrate 7.1g|
|Dietary Fiber 1.2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|