Chicken Liver Pate

    • Prep Time
    • 15 mins
    • Cook Time
    • 25 mins
    • Yield
    • 1 lb
    • Difficulty Level

Chopped liver is a very popular dish among the Jewish people. It’s usually made by sautéing or boiling liver with schmalz, then grinding the mixture and spreading it on bread, toast and crackers.

Chicken liver pate is a step up from classic chopped liver. This recipe bit different from my grandmother’s recipe, but definitely a keeper.

I prefer the smoother texture of pate. Thats why it’s not called chopped liver, but chicken liver pate.

I decided to add a few complex flavors. The capers add the briny saltiness that every pate needs. Make sure to toast your bread before spreading this deliciousness on. Enjoy!

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11 Ratings

Ingredients

  • 1 lb organic chicken livers
  • 4 tbsp schmaltz or olive oil
  • 2 large shallots, thinly sliced
  • 1 large clove garlic, smashed
  • 3 anchovy filets (or 1 tbsp anchovy paste)
  • 1 tbsp capers, minced
  • 2/3 cup dry white wine
  • 1/2 tsp grated lemon zest
  • pepper, to taste

Instructions

  • 1. Clean the livers and dry well with paper towels.
  • 2. In a large skillet, melt schmaltz or heat olive oil over medium-high heat. Saute shallots, garlic, anchovy, and capers until shallots are lightly browned.
  • 3. Season chicken livers with salt and pepper and add to the pan. Cook over high heat until browned, and then add half of the white wine.
  • 4. Stir with a wooden spoon, breaking up the livers as they start to cook through. When the wine is absorbed, add the remaining wine and repeat the process.
  • 5. When cooked, transfer liver to a food processor. Process until smooth, then add lemon and process again. Taste and add salt or pepper as needed. Serve warm or at room temperature, spread over grilled country bread.

Instructions

  • 1. Clean the livers and dry well with paper towels.
  • 2. In a large skillet, melt schmaltz or heat olive oil over medium-high heat. Saute shallots, garlic, anchovy, and capers until shallots are lightly browned.
  • 3. Season chicken livers with salt and pepper and add to the pan. Cook over high heat until browned, and then add half of the white wine.
  • 4. Stir with a wooden spoon, breaking up the livers as they start to cook through. When the wine is absorbed, add the remaining wine and repeat the process.
  • 5. When cooked, transfer liver to a food processor. Process until smooth, then add lemon and process again. Taste and add salt or pepper as needed. Serve warm or at room temperature, spread over grilled country bread.

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  • 11 people rated this recipe

  • Average Rating

    (2.7 / 5)


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