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
Recipe details
- 3.5 cups
- Prep time: 30 Minutes Cook time: 60 Minutes Total time: 1 hr 30 min
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