Chicken Liver Pate
My grandmother was the best cook and introduced me to foods I’d probably never try, like this chicken liver pate!
Personally, I could do without liver per se, but there’s something about the way my grandmother made this recipe that makes it delicious. It definitely won me over! But there was a secret ingredient that was missing - until I talked to my sister and rediscovered it!
Since I’m the only one that eats this in our household, I make far less than the amount in the recipe. Although, it does freeze well.
Cook the liver in the fat. Schmaltz is best if you can find it (or save the fat from chicken soup).
Then let it cool in a bowl.
While that’s cooling, cook the second batch (for a full recipe), then the onions. Also hard boil the eggs.
Now for the secret ingredient; a cooked chicken breast! Chop up all ingredients in a food processor (or you can chop it by hand).
Serve it on bread, toast or crackers and garnish if you like.
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Chicken Liver Pate
- 1 1/2 pounds chicken livers
- 1/4 cup schmaltz or oil divided
- 2 large onions chopped
- 5 hard boiled eggs peeled and quartered
- 1 chicken breast, boiled (or cooked in chicken soup)
- Salt and pepper to taste
- Hard boil the eggs (usually about 8 minutes) and let cool. Peel, then cut into quarters.
- Also boil the chicken breast (or if you're making soup, you can cook it in the broth).
- Prepare the livers by cutting off any tough pieces or tendons. I use kitchen sheers for this step.
- Add 2 tbsp schmaltz or oil into a large cast iron or nonstick skillet and melt over medium heat. Put half of the chicken livers into the skillet and fry them for 3 minutes on each side (about 6 minutes total). Season the livers with salt and pepper as they are cooking.
- Livers should still be slightly pink on the inside after browning. Don’t overcook or they will dry out.
- Transfer into a medium mixing bowl. Do the same with the remaining livers and transfer to bowl.
- Now add the onion to the empty skillet (no need to add more oil) and reduce heat to medium low.
- Let cook on medium low heat for 10 minutes until softened.
- If desired, you can caramelize the onions and cook until dark - about another 30 minutes.
- Add the cooked onions to the mixing bowl along with 4 of the hard boiled eggs (you can use the 5th egg as garnish or add it in) and chicken breast. Season all ingredients again with salt and pepper.
- You can chop by hand with a knife, but I allow everything to cool before tossing it into a food processor to chop.
- Add 1 - 2 tablespoons of chicken broth (optional) if desired.