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Chicken Liver Pate (Jewish Style)















Trans-fat Free, Low Carb, Very low in sodium, Low Sodium


1 each onions
3 tablespoons schmaltz (chicken fat)
1 lb Chicken livers; chicken livers
cut in half
6 each crackers, saltine
¾ teaspoon seasoned salt
2 tablespoons paprika
1 pinch sugar
1 x black pepper
1 pinch kosher salt
2 large eggs
hard boiled, quartered


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.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 32g (1.1 oz)
Amount per Serving
Calories 6879% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 19mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 17% Vitamin C 3%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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