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Try this delicious pâté, commonly referred to as “chopped liver,” which uses chicken livers as a less expensive alternative to foie gras. Plan ahead for fridge overnight to allow flavors to meld.
1 big sweet onion, cut finely
1 medium-sized garlic clove, smashed.
3 tablespoons of melted margarine or 5 tablespoons of rendered chicken fat
one teaspoon of kosher salt or sea salt
4 big hard-boiled eggs, one of which will be used as a garnish.
1 pound of cooked, kosher chicken livers
20 black peppercorns ground
1 generous pinch of nutmeg, ground
Actions to Take
How to Chop an Onion Properly Onion and garlic should be gently sautéed in the fat over low heat until softly browned but not burnt. As soon as they start to wilt, salt the onions and garlic.
a pan with onions and garlic
3 of the hard-boiled eggs are divided in half. To use as a garnish, put the leftover egg in the refrigerator.
eggs on a chopping board, sliced
Scrape the cooked onion, garlic, and fat into a food processor’s bowl that has a metal blade. Until smooth, blend.
Garlic and onions processed in a food processor
Add cooked chicken livers, hard-boiled eggs, nutmeg, and black pepper. until smooth, process. Keeping in mind that flavor will develop during refrigeration, taste the food and adjust the spice.
In a food processor, combine onions, hard-boiled eggs, cooked chicken livers, black pepper, and nutmeg.
Scrape the chicken liver mixture into a decorative mold or basin lined with plastic wrap.
in a bowl, pate
Put on still another sheet of plastic wrap, pressing it to the pâté’s surface. Overnight or for at least 12 hours, refrigerate.
pate in a dish with plastic wrap on top. Peel the pâté out of the fridge and take off the plastic wrap when you’re ready to serve. Remove the bottom layer of plastic wrap and invert into a decorative plate.
a dish of pate Grate remaining hard-boiled eggs over top before serving after letting stand for 30 to 1 hour at room temperature.
On a dish, Jewish-style chicken liver pate Serve with saltines, melba toast, warm French bread or challah, or both. Can be frozen for up to a month or refrigerated for up to five days.