Jewish-Style Chicken Liver Pâté

Jewish-Style Chicken Liver Pâté

Chopped liver or chicken liver pâté is a Jewish favorite that almost everyone loves. This version may be made in advance and frozen.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Gently sauté onion and garlic in the fat over low heat until browned but not burned. Sprinkle onions and garlic with salt as soon as they begin to wilt.
  3. Step 3

    Slice 3 of the hard-boiled eggs in half. Refrigerate the remaining egg to be used for garnish.
  4. Step 4

    Scrape the sautéed onion, garlic, and drippings into the bowl of a food processor fitted with the metal blade. Blend until smooth.
  5. Step 5

    Add hard-boiled eggs, cooked chicken livers, black pepper, and nutmeg. Process until smooth. Taste and adjust seasoning, keeping in mind that flavor will increase during refrigeration.
  6. Step 6

    Scrape chicken liver mixture into plastic wrap-lined decorative mold or bowl.
  7. Step 7

    Cover with another layer of plastic wrap, pressing wrap to touch the top of the pâté . Refrigerate at least 12 hours or overnight.
  8. Step 8

    When ready to serve, take the pâté from the refrigerator and remove plastic wrap covering. Invert onto a decorative dish and remove the bottom layer of plastic wrap.
  9. Step 9

    Let rest at room temperature 30 minutes to 1 hour, then grate remaining hard-boiled eggs over the top before serving.