Chicken Liver Pate (Jewish Style) Recipe

Step 1

Saute onion in 1 T fat until soft and translucent, about 4 minutes. Raise heat medium high and add livers, browning them quickly while stirring occasionally. Season with some salt and pepper.

Step 2

While livers are still slightly pink on the inside, remove all contents of pan to food processor. Puree. Add the remaining 2 T fat, crackers, seasonings and eggs. Process until smooth. Should be firm and smooth, not stiff or dry. Add a little more fat if necessary.

Step 3

Taste and adjust seasonings. Seal tightly and refrigerate at least 4 hours before serving.

Things You'll Need

  • 1 Onion; minced
  • 3tb Chicken fat; divided
  • 1lb Chicken livers; cut in 1/2
  • 6 Saltine crackers
  • 3/4ts Lawry seasoning
  • 2tb Hungarian paprika
  • 1pn Sugar
  • Black pepper
  • 1pn Kosher salt
  • 2 Eggs, hard boiled, quartered

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