Chopped Chicken Liver Pate (Appetizer)

READY IN: 1hr 15mins
Recipe by Alan Leonetti

This is an authentic Jewish (not Kosher) recipe for the best Chopped Chicken Liver pate you have ever had. It is actually a recipe of my maternal grandmother, Anna Buhal'tsev (Bell) Mersky, who came from Smela Gubernyia, which is near Cherkassy and Kiev in the Ukraine. A few minor additions were made thru the years.

Top Review by Buster's friend

Fabulous! Marvelous texture & consistency (& of course the flavor is eye rollingly delish) - always gets devoured at our holidays tables by everyone! FTR - he clearly stated not Kosher so do not get the kurfuffle in the reviews. Leave out the butter, sugar & whatever else you do not feel is "authentic" enough for you. Or better yet, make your own nana's recipe altogether.

Ingredients Nutrition

Directions

  1. In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and sautè until golden brown.
  2. Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
  3. This is called schmaltz with grieven. I also have a separate recipe posted on RecipeZaar for Schmaltz. See that recipe.
  4. You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure.
  5. When ready to make the patè, in a skillet sautè the onions in the peanut oil over a medium flame until golden brown and add the schmaltz with grieven.
  6. Boil the 4 eggs until hard boiled.
  7. Add the chicken livers to the pan with the onions, schmaltz with grieven& garlic and cook 2 or 3 minutes until done.
  8. Add the cream sherry and cook an additional minute.
  9. Remove from pan and allow to cool.
  10. In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
  11. DO NOT OVERMIX!
  12. Add salt, pepper and sugar and adjust as necessary.

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