Chicken Liver Pate (Jewish Style)
Submitted by swe
Classic Jewish-style chopped liver made with schmaltz, sautéed onions, hard-boiled eggs, and saltine crackers, seasoned with paprika and a pinch of sugar. Smooth, rich, and ready for the appetizer table.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
4 hrsEvery Jewish deli worth its salt has a version of chopped liver, and this recipe captures that soul-warming, schmaltzy richness you can’t get anywhere else.
Onions soften in chicken fat until translucent, then the livers get a quick, high-heat sear so they stay slightly pink inside. That’s the key to a pate that’s smooth and creamy rather than dry and grainy.
Hard-boiled eggs, saltine crackers, a generous dose of paprika, seasoned salt, and a surprise pinch of sugar all get pureed together into a spread that’s firm, smooth, and impossibly savory.
Chill it for at least four hours (overnight is even better), then serve on matzo, rye bread, or crackers.
Kitchen Tips
- Keep the livers slightly pink when you pull them from the pan; they’ll firm up as they chill and overcooked livers make a dry, chalky pate
- Schmaltz is non-negotiable here for authentic flavor; rendered chicken fat is what makes Jewish chopped liver taste like Jewish chopped liver
- The saltine crackers act as a binder and lighten the texture; don’t skip them
- If the pate feels too stiff after processing, add another half tablespoon of schmaltz and blend again
Ingredients
Directions
Sauté onion in 1 tablespoon fat until soft and translucent, about 4 minutes.
Raise heat medium high and add livers, browning them quickly while stirring occasionally.
Season with some salt and pepper.
While livers are still slightly pink on the inside, remove all contents of pan to food processor.
Puree. Add the remaining 2 tablespoon fat, crackers, seasonings and eggs.
Process until smooth. Should be firm and smooth, not stiff or dry.
Add a little more fat if necessary.
Taste and adjust seasonings.
Seal tightly and refrigerate at least 4 hours before serving.
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