Indulge in the culinary delight of Jewish chicken liver pâté, a classic dish bursting with savory flavors and velvety texture. This delectable appetizer or spread is meticulously crafted using fresh chicken livers, aromatic onions, and a symphony of herbs and spices. Experience the richness of the chicken livers, delicately balanced by the sweetness of caramelized onions and the warmth of garlic. Whether you prefer a smooth and creamy pâté or a rustic, chunky texture, our collection of recipes offers variations to suit your taste. From the traditional Ashkenazi recipe to modern interpretations with a twist, these recipes provide a culinary journey through Jewish culinary heritage. Embark on this exploration of flavors and discover the perfect chicken liver pâté to tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC JEWISH CHOPPED CHICKEN LIVER RECIPE
With just chicken liver, hard-boiled eggs, onion, and fat, a world-class spread can be yours. This chopped liver recipe helps you get the result you want, whether it's more savory or more sweet.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Sides Snacks
Number Of Ingredients 9
Steps:
- If Using a Grill for the Livers: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Proceed to step 3.
- If Using a Broiler for the Livers: Preheat broiler and move oven rack to highest position. Oil a slotted broiler pan, or a wire rack set in a rimmed baking sheet.
- Using a paring knife, clean livers well of any fat, green spots, or large veins. Season all over with kosher salt. If using a grill, grill livers over high heat, turning frequently, until they are very lightly charred in spots and only the last traces of pink remain in their centers. If using the broiler, arrange livers on the prepared broiler pan or wire rack and broil, turning frequently, until exteriors are well-browned and only the last traces of pink remain in the centers. (If you are unsure about whether the livers are done, cut them open to check.) Remove from oven or grill and set aside.
- Scrape minced liver and egg mixture into a mixing bowl. Scrape in cooked onion, along with all of the cooking fat. Add minced gribenes, if using. Stir until thoroughly combined, seasoning with salt and pepper as you go.
- Add as much extra schmaltz as needed, 1 tablespoon at a time, to reach desired consistency. Exactly how much this is will depend on several variables, including your personal preference, though we recommend that chopped liver be spreadable and moist, not dry and crumbly.
Nutrition Facts : Calories 118 kcal, Carbohydrate 3 g, Cholesterol 200 mg, Fiber 0 g, Protein 10 g, SaturatedFat 1 g, Sodium 136 mg, Sugar 1 g, Fat 7 g, ServingSize Makes about 1 quart, UnsaturatedFat 0 g
JEWISH-STYLE CHICKEN LIVER PâTé
Steps:
- Gather the ingredients.
- Gently sauté onion and garlic in the fat over low heat until browned but not burned. Sprinkle onions and garlic with salt as soon as they begin to wilt.
- Slice 3 of the hard-boiled eggs in half. Refrigerate the remaining egg to be used for garnish.
- Scrape the sautéed onion, garlic, and drippings into the bowl of a food processor fitted with the metal blade. Blend until smooth.
- Add hard-boiled eggs, cooked chicken livers, black pepper, and nutmeg. Process until smooth. Taste and adjust seasoning, keeping in mind that flavor will increase during refrigeration.
- Scrape chicken liver mixture into plastic wrap-lined decorative mold or bowl.
- Cover with another layer of plastic wrap, pressing wrap to touch the top of the pâté . Refrigerate at least 12 hours or overnight.
- When ready to serve, take the pâté from the refrigerator and remove plastic wrap covering. Invert onto a decorative dish and remove the bottom layer of plastic wrap.
- Let rest at room temperature 30 minutes to 1 hour, then grate remaining hard-boiled eggs over the top before serving.
Nutrition Facts : Calories 166 kcal, Carbohydrate 5 g, Cholesterol 412 mg, Fiber 1 g, Protein 18 g, SaturatedFat 2 g, Sodium 369 mg, Sugar 3 g, Fat 8 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
CHICKEN-LIVER PâTé
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
Provided by Sam Sifton
Categories dinner, dips and spreads, appetizer, main course
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
- Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
- Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 225 milligrams, Sugar 2 grams, TransFat 1 gram
JEWISH DELI-STYLE CHOPPED CHICKEN LIVERS
The Jewish version of pate, this rich spread gets a flavor boost from the sweet caramelized onions and the rendered chicken fat. Not a dish for the faint of heart, literally. It's wonderful on little pumpernickel squares with cornichons, but in a Jewish deli you can also find it spread between two slices of rye for lunch. Can be made 1 day ahead and kept in the refrigerator. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Chicken Livers
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the Schmaltz as directed in the recipe. Rinse the livers and pat them dry with paper towels.
- In a large saute pan set over meidum heat, heat 2 tablespoons of the Schmaltz and saute the livers until browned, turning once, about 2 to 2 1/2 minutes per side. They should be just barely pink inside. Don't overcook them or they will be dry. Transfer the livers to a cutting board to cool.
- Using the same pan, heat another 2 tablespoons of the Schmaltz and add the onion. Cook, stirring occasionally, until golden brown, about 10 minutes.
- Transfer the cooked onions and livers to the bowl of a food processor. Add the eggs, salt, pepper, and remaining 2 tablespoons of Schmaltz. Pulse 6 to 8 times, until coarsely chopped. Do not puree. Taste for seasoning and chill at least 2 hours before serving.
- Serve with toast, crackers, or mazto and cornichons.
Tips:
- Choose fresh, high-quality chicken livers. This will ensure that your pâté has the best possible flavor.
- Soak the chicken livers in milk for at least 30 minutes before cooking. This will help to remove any impurities and make the livers more tender.
- Cook the chicken livers over medium heat. This will help to prevent them from becoming tough.
- Do not overcook the chicken livers. They should be cooked through, but still slightly pink in the center.
- Season the chicken livers liberally with salt and pepper. This will help to bring out their flavor.
- Use a food processor to blend the chicken livers until they are smooth and creamy. You can also use a blender, but a food processor will give you a more consistent texture.
- Add butter, cream, and cognac to the chicken liver mixture. This will help to make the pâté rich and flavorful.
- Season the pâté to taste with additional salt, pepper, and herbs. You can also add a touch of nutmeg or mace for a more complex flavor.
- Chill the pâté for at least 2 hours before serving. This will allow the flavors to meld and the pâté to firm up.
Conclusion:
Jewish chicken liver pâté is a delicious and versatile dish that can be served as an appetizer, a main course, or a snack. It is easy to make and can be tailored to your own taste preferences. Whether you like it smooth or chunky, rich or light, there is a Jewish chicken liver pâté recipe out there for you. So next time you are looking for a special dish to serve, give Jewish chicken liver pâté a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love