Chopped Chicken Liver Pate Recipe
Description:
This Chopped Chicken Liver Pate recipe is a cherished family tradition passed down from my maternal grandmother, Anna Buhal’tsev (Bell) Mersky, who hailed from Smela Gubernyia, near Cherkassy and Kiev in Ukraine. 🇺🇦 Infused with history and flavor, this pate is a delightful blend of tender chicken livers, aromatic spices, and a touch of sweetness, creating a delectable appetizer that will impress any palate.
- Cuisine: Jewish (not Kosher)
- Category: Appetizer
- Keywords: Poultry, Meat, Southwest Asia (Middle East), Asian, < 4 Hours
- Calories: 3516.5 per batch
- Total Fat: 272.9g
- Saturated Fat: 76.5g
- Cholesterol: 4002.1mg
- Sodium: 1113.6mg
- Carbohydrates: 54.4g
- Fiber: 3.6g
- Sugar: 29.2g
- Protein: 182.1g
- Aggregated Rating: 4.5 stars (based on 7 reviews)
Ingredients:
- 1/2 onion, thinly sliced
- 1 lb chicken livers
- 2 tbsp cream sherry
- 3 tsp garlic powder
- 2 hard-boiled eggs
- 4 tbsp butter
- 2 tbsp sugar
- 1 tbsp Splenda sugar substitute
- 6 tbsp schmaltz (chicken fat)
- Salt and pepper to taste
Instructions:
| Step | Description |
|---|---|
| 1 | In a skillet, melt 2 tablespoons of butter over medium heat. Add the thinly sliced onion and sauté until golden brown and caramelized. |
| 2 | Mix in 6 tablespoons of schmaltz (chicken fat) until well combined with the caramelized onions, creating a delicious schmaltz with grieven. |
| 3 | Optional: For homemade schmaltz recipe, refer to the separate recipe posted on RecipeZaar. |
| 4 | Allow the schmaltz with grieven mixture to cool. For optimal flavor, it’s recommended to prepare this in advance and store it in the freezer for a couple of months to cure. |
| 5 | When ready to prepare the pate, heat a skillet with a tablespoon of peanut oil over medium heat. Sauté the onions until golden brown, then add the prepared schmaltz with grieven. |
| 6 | Meanwhile, boil the 4 eggs until hard-boiled, then remove from heat and allow to cool. |
| 7 | Add the chicken livers to the skillet with the onions and schmaltz mixture. Cook for 2-3 minutes until the livers are cooked through. |
| 8 | Pour in the cream sherry and cook for an additional minute to infuse the flavors. Remove from heat and allow the mixture to cool. |
| 9 | In a food processor, pulse the cooked chicken livers and hard-boiled eggs until coarsely chopped. Be careful not to overmix. |
| 10 | Season with salt, pepper, and sugar, adjusting to taste as necessary. |
Serving Suggestions:
- Serve the Chopped Chicken Liver Pate on toasted baguette slices or crackers for an elegant appetizer.
- Garnish with fresh herbs or a drizzle of balsamic reduction for an extra touch of flavor and presentation.
- Pair with a crisp white wine or a fruity red for a delightful flavor combination.
Storage:
- Store any leftover pate in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the pate in individual portions for up to 3 months. Thaw overnight in the refrigerator before serving.
Tips:
- For a smoother texture, pass the pate through a fine mesh sieve after pulsing in the food processor.
- Experiment with different spices and herbs to customize the flavor profile of the pate to your preference.
- To reduce the fat content, you can use a combination of butter and olive oil instead of schmaltz.
Prepare to impress your guests with this flavorful and authentic Chopped Chicken Liver Pate recipe that pays homage to generations of culinary tradition. Enjoy every bite of this timeless appetizer! 🍽️
