Chopped Chicken Liver Pate (Appetizer) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is an authentic Jewish (not Kosher) recipe for the best Chopped Chicken Liver pate you have ever had. It is actually a recipe of my maternal grandmother, Anna Buhal'tsev (Bell) Mersky, who came from Smela Gubernyia, which is near Cherkassy and Kiev in the Ukraine. A few minor additions were made thru the years. Ingredients:
1/2 cup peanut oil |
1 onion, diced fine (in food processor) |
2 lbs chicken livers (give or take) |
3 ounces cream sherry |
2 teaspoons garlic powder |
4 hard-boiled eggs |
2 tablespoons butter |
1 small onion (thinly sliced) |
6 tablespoons schmaltz (chicken fat) |
1 tablespoon sugar or 1 tablespoon splenda sugar substitute |
salt |
pepper |
Directions:
1. In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and sautè until golden brown.
2. Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
3. This is called schmaltz with grieven. I also have a separate recipe posted on RecipeZaar for Schmaltz. See that recipe.
4. You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure.
5. When ready to make the patè, in a skillet sautè the onions in the peanut oil over a medium flame until golden brown and add the schmaltz with grieven.
6. Boil the 4 eggs until hard boiled.
7. Add the chicken livers to the pan with the onions, schmaltz with grieven& garlic and cook 2 or 3 minutes until done.
8. Add the cream sherry and cook an additional minute.
9. Remove from pan and allow to cool.
10. In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
11. DO NOT OVERMIX!
12. Add salt, pepper and sugar and adjust as necessary.
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