CHOPPED CHICKEN LIVER PATE (APPETIZER)
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.
Provided by Alan Leonetti
Categories Chicken
Time 1h15m
Yield 1 batch
Number Of Ingredients 12
Steps:
- 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.
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Carlos Rivas
crivas@hotmail.co.ukThis pate is so good, I could eat it every day! It's the perfect appetizer for a party or a special occasion.
Ali Gul Bugti
b-a@hotmail.comI'm not a huge fan of liver, but I really enjoyed this pate. The cognac and the shallots really help to mellow out the liver flavor.
Maria Mokhonwana
mm@hotmail.comThis pate is delicious! The flavors are perfectly balanced and the texture is smooth and creamy. I will definitely be making this again.
April Bennett
bennettapril@hotmail.frI've been making this pate for years and it's always a favorite. It's so versatile, I can serve it as an appetizer, a spread for sandwiches, or even as a filling for deviled eggs.
Joseph Umoroye
umoroye70@yahoo.comThis pate is so easy to make and it's always a crowd-pleaser. I love serving it with crackers and a glass of wine.
Cabdi Yare
cabdi.yare@yahoo.comI made this pate for a party and it was a huge hit. Everyone loved it and asked for the recipe.
Hamid
hamid@yahoo.comThis pate is a great way to use up leftover chicken livers. It's also a very affordable appetizer.
Kevany Ballintine
ballintine.kevany85@hotmail.comI'm not a huge fan of liver, but I really enjoyed this pate. It's very well-made and the flavors are perfectly balanced.
betce
betce@yahoo.comThis is the best chicken liver pate I've ever had. It's so smooth and creamy, and the flavor is amazing.
Samantha Phenix
samanthaphenix@gmail.comThis pate is delicious! I made it for a party and it was a huge hit. Everyone loved it.
GAME Ismail hasian
g-h@gmail.comI love this pate! It's so creamy and flavorful, and the cognac adds a nice touch of sophistication.
Tristen Hamm
tristen-hamm@yahoo.comThis pate is a must-try for any liver lover. It's rich, flavorful, and incredibly easy to make.
Thato Mabusela
t45@hotmail.comThis pate is so good, I could eat it every day! It's the perfect appetizer for a party or a special occasion.
Ike Thapjane
thapjane@hotmail.comI'm not a huge fan of liver, but I really enjoyed this pate. The cognac and the shallots really help to mellow out the liver flavor.
Toseeq Haider
toseeq_h10@gmail.comThis pate is delicious! The flavors are perfectly balanced and the texture is smooth and creamy. I will definitely be making this again.
Serena Hachem
hachem-serena@yahoo.comI've been making this pate for years and it's always a favorite. It's so versatile, I can serve it as an appetizer, a spread for sandwiches, or even as a filling for deviled eggs.
Abdul Ahad Butt
aabdul13@hotmail.frThis pate is so easy to make and it's always a crowd-pleaser. I love serving it with crackers and a glass of wine.
Kennedy Mugarura
kennedy_mugarura22@hotmail.comI made this pate for the first time last night and it turned out great! I used a food processor to blend the livers and butter, which made it really smooth and creamy.
Orun Biswas
o.b@hotmail.comThis chicken liver pate was a hit at my last party! It's so creamy and flavorful, and the cognac adds a nice touch of sophistication.