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.
- Serves: 8 persons
- 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
Step 1Gather the ingredients.
Step 2Gently 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 3Slice 3 of the hard-boiled eggs in half. Refrigerate the remaining egg to be used for garnish.
Step 4Scrape the sautéed onion, garlic, and drippings into the bowl of a food processor fitted with the metal blade. Blend until smooth.
Step 5Add 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 6Scrape chicken liver mixture into plastic wrap-lined decorative mold or bowl.
Step 7Cover with another layer of plastic wrap, pressing wrap to touch the top of the pâté . Refrigerate at least 12 hours or overnight.
Step 8When 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 9Let rest at room temperature 30 minutes to 1 hour, then grate remaining hard-boiled eggs over the top before serving.