Chicken Liver Pate (Jewish Style)
Yield
8 servingsPrep
20 minCook
20 minReady
4 hrsTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
minced |
|
| 3 | tablespoons |
schmaltz (chicken fat)
divided |
|
| 1 lb Chicken livers; |
chicken livers
cut in half |
*
|
|
| 6 | each |
crackers, saltine
|
*
|
| ¾ | teaspoon |
seasoned salt
Lawry's |
*
|
| 2 | tablespoons |
paprika
|
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | pinch |
kosher salt
|
*
|
| 2 | large |
eggs
hard boiled, quartered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
minced |
|
| 45 | ml |
schmaltz (chicken fat)
divided |
|
|
chicken livers
cut in half |
*
|
||
| 6 | each |
crackers, saltine
|
*
|
| 3.8 | ml |
seasoned salt
Lawry's |
*
|
| 3E+1 | ml |
paprika
|
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | pinch |
kosher salt
|
*
|
| 2 | large |
eggs
hard boiled, quartered |
|
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.
