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
One of the traditions in my wife’s family for Passover is chicken liver pate, here is my version of a chopped liver. ????????
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:
How To Make Chicken Liver Pate | Food Channel L Recipes
In this video you will see how to make chicken liver pate! I love this pate. It’s so easy to prepare. If you cook it once you will never buy it from a store. ????
@Food Channel L - a new recipe every Tuesday and Thursday! Recipes for delicious and homemade food!
Ingredients for 2 jars 370 ml:
250 g chicken livers 150 g butter 1 clove of garlic 1 bay leaf 2 small shallots 4 springs of thyme 50 ml brandy 1 pinch of nutmeg Salt and black pepper