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
Ingredients
- 1large sweet onion (finely chopped)
- 1medium clove garlic (crushed)
- ⅓cup margarine (softened, or 5 tablespoons rendered chicken fat )
- 1teaspoon sea salt (or Kosher salt )
- 4hard-boiled eggs (reserve 1 for the garnish)
- 1pound Kosher chicken livers (cooked)
- 20grinds black pepper
- Generous pinch of ground nutmeg
Instructions
Step 1
Gather the ingredients.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.Step 3
Slice 3 of the hard-boiled eggs in half. Refrigerate the remaining egg to be used for garnish.Step 4
Scrape the sautéed onion, garlic, and drippings into the bowl of a food processor fitted with the metal blade. Blend until smooth.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.Step 6
Scrape chicken liver mixture into plastic wrap-lined decorative mold or bowl.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.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.Step 9
Let rest at room temperature 30 minutes to 1 hour, then grate remaining hard-boiled eggs over the top before serving.