Chicken Liver Pâté

Name: Chicken Liver Pâté
Prep time: 20 min
Cook time: 10 min
Total time: 90 min
Yield: 8 servings
Cuisine: Kosher,American
Ingredients: 1 large sweet onion, finely chopped; 1 medium clove garlic, crushed; 1/3 cup margarine, softened, or 5 tablespoons rendered chicken fat; 1 teaspoon sea salt, or kosher salt; 4 large hard-boiled eggs, reserve 1 for the garnish; 1 pound kosher chicken livers, cooked; 20 grinds black pepper; 1 generous pinch ground nutmeg

A classic Jewish chopped chicken liver pâté recipe that can be prepared in advance and frozen.

⭐ 4.2 (99 reviews) Prep: 20 minCook: 10 minTotal: 90 minYields: 8 servings

Category Tags:

Appetizer Brunch

Cuisine Tags:

Kosher American

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Instructions

Sauté onion and garlic in fat over low heat until browned, salting them as they begin to wilt.
Slice three hard-boiled eggs in half; reserve the remaining egg for garnish.
Transfer the sautéed onion, garlic, and drippings to a food processor; blend until smooth.
Add the sliced eggs, cooked chicken livers, black pepper, and nutmeg to the processor; blend until smooth. Taste and adjust seasoning, noting that flavor will intensify during refrigeration.
Scrape the mixture into a plastic wrap-lined mold or bowl. Cover with plastic wrap, pressing it directly onto the pâté surface, and refrigerate for at least 12 hours.
To serve, remove the pâté from the refrigerator, unwrap, and invert onto a dish. Let rest at room temperature for 30-60 minutes, then grate the reserved hard-boiled egg over the top.

Nutritional Info (per serving)

Calories: 166 kcal

Carbohydrate: 6 g

Cholesterol: 412 mg

Fiber: 1 g

Protein: 18 g

Saturated Fat: 2 g

Sodium: 369 mg

Sugar: 3 g

Fat: 8 g

Unsaturated Fat: 0 g