Description
This is an authentic jewish (not kosher) recipe for the best chopped chicken liver pate you have ever had. It is actually a recipe of my maternal grandmother, anna buhal'tsev (bell) mersky, who came from smela gubernyia, which is near cherkassy and kiev in the ukraine. A few minor additions were made thru the years.
Ingredients
- Peanut Oil
- Onion
- Chicken Livers
- Cream Sherry
- Garlic Powder
- Hard-boiled Eggs
- Butter
- Schmaltz
- Sugar
- Salt
- Pepper
Instructions
- In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and saut until golden brown
- Add the 6 tablespoons of schmaltz and mix real well as you crumble the onion slices
- This is called schmaltz with grieven
- I also have a separate recipe posted on recipezaar for schmaltz
- See that recipe
- You can use this right away
- However, it is better to make this a couple of months ahead of time and place it in the freezer to cure
- When ready to make the pat, in a skillet saut the onions in the peanut oil over a medium flame until golden brown and add the schmaltz with grieven
- Boil the 4 eggs until hard boiled
- Add the chicken livers to the pan with the onions, schmaltz with grieven& garlic and cook 2 or 3 minutes until done
- Add the cream sherry and cook an additional minute
- Remove from pan and allow to cool
- In a food processor, gently pulse the livers and hard boiled eggs into a rough chop
- Do not overmix!
- Add salt, pepper and sugar and adjust as necessary