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.
- 1⁄2 cup peanut oil
- 1 onion, diced fine (in food processor)
- 2 lbs chicken livers (give or take)
- 3 ounces cream sherry
- 2 teaspoons garlic powder
- 4 hard-boiled eggs
- 2 tablespoons butter
- 1 small onion (thinly sliced)
- 6 tablespoons schmaltz (chicken fat)
- 1 tablespoon sugar or 1 tablespoon Splenda sugar substitute
Directions See How It's Made
- In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and sautè until golden brown.
- Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
- This is called schmaltz with grieven. I also have a separate recipe posted on RecipeZaar for Schmaltz. See that recipe.
- 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.
- 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.
- Boil the 4 eggs until hard boiled.
- Add the chicken livers to the pan with the onions, schmaltz with grieven& garlic and cook 2 or 3 minutes until done.
- Add the cream sherry and cook an additional minute.
- Remove from pan and allow to cool.
- In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
- DO NOT OVERMIX!
- Add salt, pepper and sugar and adjust as necessary.