Chicken Liver Pate (Jewish Style)

4 hours Prep: 20 minutes Cook: 20 minutes

68 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	each	onion	minced
3	tablespoons	chicken fat	divided
1 lb Chicken livers;		chicken livers	cut in half
6	each	crackers, saltine
3/4	teaspoon	lawry seasoning
2	tablespoons	hungarian paprika
1	pinch	sugar
1	x	black pepper
1	pinch	kosher salt
2	large	eggs	hard boiled, quartered

Directions

Saute onion in 1 T 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 T 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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Nutrition Facts

Serving Size 32g

Amount per Serving

Calories 68 79% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 57mg	19%
Sodium 19mg	1%
Total Carbohydrate 2.0g	1%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 2.0g	4%

Vitamin A	17%		Vitamin C	3%
Calcium	1%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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