How To make Chicken Liver Pate (Jewish Style)
1 Onion; minced
3 tb Chicken fat; divided
1 lb Chicken livers; cut in 1/2
6 Saltine crackers
3/4 ts Lawry seasoning
2 tb Hungarian paprika
1 pn Sugar
Black pepper 1 pn Kosher salt
2 Eggs, hard boiled, quartered
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. 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. Taste and adjust seasonings. Seal tightly and refrigerate at least 4 hours before serving.
How To make Chicken Liver Pate (Jewish Style)'s Videos
Traditional French Chicken Liver Pate. How to make chicken liver pate at home!
How to make chicken liver pate'. This step-by-step video demonstration shows you exactly how to make traditional chicken liver pate' with brandy or cognac. This liver pate is great with melba toast or crackers, and is perfect for boeff en croute. The full chicken liver pate recipe is available on our website in printable format -
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This is the original and traditional French country recipe for chicken liver pate'. Our step-by-step video demonstration will show you how to make this creamy chicken liver pate'.
Ingredients
500g Chicken livers
80ml Brandy
90g Unsalted butter
1 Onion, finely chopped
1 Garlic clove, finely chopped
1 Tsp Fresh chopped thyme
60ml Cream
Instructions
Preparation:
Trim away the sinew, fat and discolored parts of the livers, and cut each half liver into 2
Place the livers into a mixing bowl and mix in the brandy. Allow the livers to marinate in the refrigerator for 2-5 hours
Chop the onion, garlic and thyme.
Measure out the butter in 2 lots of 45g
Measure out the cream
To cook the livers
Heat your pan over medium low heat. Add the onions and garlic. Simmer these for 5 minutes until soft and translucent
Drain the livers retaining the brandy
Add the livers and the thyme to the pan and simmer for a further 5 minutes
Pour in the reserved brandy and continue simmering for another 2 minutes
Remove the pan from the heat and allow to cool for 5 minutes
Transfer the livers to a heatproof bowl or pot and blend them until smooth using your stick blender (You can do this in a processor)
Add the butter and blend again until the butter is incorporated and the mixture is smooth
Pour in the cream and stir it by hand until totally incorporated
Pour the pate into ceramic dishes, cover with cling-wrap and allow it to set in your refrigerator for 2-3 hours
If you plan to keep the pate for longer than a couple of days, melt some clarified butter and pour it over the pate' to seal it.
How to Make Carnivore Liver Pate (easy!)
Carnivore liver pate is super simple and a delicious way to get iron, B vitamins, vitamins A & D and so much more. Carnivore liver pate can be made with just liver, salt, and a fat (tallow), or you can add seasonings and anchovies and top it with melted butter or ghee. I usually add anchovies and cover with ghee to prevent oxidation.
Get the printable Recipe:
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Best ever jewish liver pate
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My Recipe for Chopped Liver: Favorite Traditional Jewish Dishes
Marlyn Butchins, quilting artist who grew up in Bulawayo, Rhodesia (now Zimbabwe), shares her favorite traditional Jewish dishes and includes her recipe for chopped liver.
To see the full interview and learn more about the Yiddish Book Center’s Wexler Oral History Project, visit:
Feed Me Bubbe Episode 24 Chicken Chopped Liver
Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
Mark Bittman puts a new spin on an old-world recipe.
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Creamy Chicken Liver Pâté - Mark Bittman | The New York Times