Chopped Liver Pate
Rich, creamy, and deeply flavorful, this classic Chopped Liver Pâté is a timeless appetizer that brings old-world charm to any table. Made with tender chicken livers, golden caramelized onions, and the luxurious option of chicken schmaltz, this spread boasts an irresistible savory depth. Blended with hard-boiled eggs for a smooth, velvety texture, it strikes the perfect balance between rustic and refined. Ready in under an hour, this pâté can be customized for a chunkier or silkier finish, catering to all preferences. Serve it chilled with crackers or crusty bread, and garnish with fresh parsley for an elegant touch. Whether it's your first taste of this traditional delicacy or a nostalgic favorite, this recipe is as comforting as it is impressive. Perfect for holiday gatherings, special occasions, or simply a flavorful snack.
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 2 Large yellow onions
- 3 tablespoons Unsalted butter
- 1 tablespoon Vegetable oil
- 2 Hard-boiled eggs
- 1 teaspoon Kosher salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Optional: Chicken schmaltz (rendered fat)
- 2 sprigs Optional: Fresh parsley for garnish
- 1 package Optional: Crackers or bread for serving
Instructions
Thoroughly clean the chicken livers by trimming off any visible fat, connective tissue, and green spots. Rinse under cold water and pat dry with a paper towel.
Peel and dice the yellow onions into small pieces.
Heat a large skillet over medium heat. Add the butter and vegetable oil, allowing the butter to melt completely.
Add the diced onions to the skillet and sauté for 10-12 minutes, stirring frequently, until they are soft, golden, and slightly caramelized. Remove half of the onions and set aside for later use.
Increase the heat to medium-high and add the chicken livers to the skillet with the remaining onions. Cook the livers for about 5-7 minutes on each side, until they are browned on the outside and just cooked through inside. They should remain slightly pink in the center to ensure tenderness.
Remove the skillet from the heat and allow the mixture to cool for 10 minutes.
Peel the hard-boiled eggs and roughly chop them.
Transfer the cooked chicken livers, onions, hard-boiled eggs, and optional chicken schmaltz to a food processor. Add the kosher salt and freshly ground black pepper. Blend until smooth, stopping to scrape down the sides as needed. If a chunkier texture is desired, pulse the food processor instead of blending continuously.
Taste the pate and adjust seasoning if necessary, adding more salt or pepper to suit your preferences.
Transfer the pate to a serving dish and cover with plastic wrap. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Garnish with fresh parsley sprigs, if desired, and serve with crackers, bread, or vegetables of your choice.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.6 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 51 mg | 4% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 282 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
