Chicken Liver Pate (Jewish Style)
149
149
Ingredients
| 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 |
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.
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?
