17 Jewish Chicken Liver Pate Recipe Dive Into Deliciousness!
Published on: Apr 2, 2024
Jewish chicken liver pate, also known as chopped liver, is a classic dish that has been enjoyed by Jewish families for generations. This delectable spread is made with chicken livers, onions, and a variety of spices, resulting in a rich and savory flavor that is perfect for any occasion. In this article, we will share with you a traditional jewish chicken liver pate recipe that is sure to become a family favorite.
Main Ingredients: Schmaltz, Onion, Chicken Livers, Salt, Freshly Ground
Chicken liver pâté is a classic French dish that is often associated with luxury and indulgence. Made from a mixture of ground chicken livers, butter, herbs, and spices, this creamy spread is perfect for serving as an appetizer at any gathering. While it may sound intimidating to make, it's actually quite simple and can be customized to your liking. Here are six delicious chicken liver pâté recipes to try out for your next party or special occasion.
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Chicken Liver Pâté
Main Ingredients: Butter, Garlic, Chopped Onion, Chicken Livers, Dry
This recipe adds a touch of sophistication to the traditional chicken liver pâté with the addition of cognac and thyme. The cognac adds a rich and complex flavor while the thyme adds an earthy note to balance out the richness of the dish. Serve it with toasted baguette slices and a glass of red wine for a truly indulgent experience.
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Especially Luscious Chicken Liver Pate
Main Ingredients: Butter, Onion, Garlic, Salt, Chicken Livers, Cognac
For a truly indulgent version of chicken liver pâté, try this recipe that uses heavy cream and truffle oil to create an extra creamy and decadent spread. The truffle oil adds a luxurious and earthy flavor that pairs perfectly with the rich chicken liver. Serve it with crackers or crostini for a delicious party appetizer.
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Easy Chicken Liver Pate
Main Ingredients: Coconut Oil, Bacon, Chicken Livers, Powdered Garlic
If you're short on time but still want to impress your guests with a homemade pâté, this easy recipe is the way to go. It only requires a handful of ingredients and can be made in under 30 minutes. The key to this recipe is using high-quality chicken livers and cooking them just until they are pink in the center for a smooth and creamy texture.
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Chicken Liver Pâté
Main Ingredients: Onion, Butter, Chicken Livers, Cream Cheese, Chicken
This recipe incorporates the flavors of the holiday season with the addition of port wine and dried cranberries. The sweetness of the cranberries and the richness of the port wine add a unique twist to the traditional chicken liver pâté. Serve it with toasted bread or crackers for a festive appetizer.
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Rosemary Balsamic Chicken Liver Pate
Main Ingredients: Chicken Liver, Water, Apple Cider Vinegar, Coconut Oil
This recipe combines the classic flavors of rosemary and balsamic vinegar with the creamy richness of chicken liver pâté. The result is a flavorful and aromatic spread that is perfect for serving at any gathering. The balsamic vinegar adds a tangy note while the rosemary adds a fresh and herbal flavor.
The Key Ingredients
To make the perfect jewish chicken liver pate, you will need 1 pound of chicken livers, 1 onion, 4 hard-boiled eggs, 4 tablespoons of schmaltz (rendered chicken fat), and a variety of spices such as salt, pepper, garlic powder, and paprika. The chicken livers are the star of the dish, providing a rich and meaty flavor, while the eggs and schmaltz add a creamy texture. The combination of spices adds depth and complexity to the pate, making it a true delight for the taste buds.
Preparing the Chicken Livers
The first step in making jewish chicken liver pate is to prepare the chicken livers. Start by rinsing the livers under cold water and removing any visible fat or membranes. Then, pat them dry with a paper towel and season them generously with salt, pepper, and garlic powder. Heat a large skillet over medium-high heat and add 2 tablespoons of schmaltz. Once the schmaltz is hot, add the seasoned chicken livers and cook for 4-5 minutes on each side until they are cooked through.
Sautéing the Onions
While the chicken livers are cooking, chop 1 onion into small pieces and sauté them in a separate pan with the remaining 2 tablespoons of schmaltz. Cook the onions until they are soft and translucent, about 5-7 minutes. Once the onions are cooked, remove them from the heat and set them aside to cool.
Blending and Chilling
Once the chicken livers are cooked, remove them from the heat and let them cool for a few minutes. In the meantime, place the cooked onions and 4 hard-boiled eggs into a food processor and pulse until they are finely chopped. Then, add the cooked chicken livers to the food processor and continue to pulse until everything is well combined and smooth.
Transfer the mixture to a bowl and season with paprika and salt to taste. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together. Serve the jewish chicken liver pate chilled with your favorite crackers or bread.
In conclusion, this jewish chicken liver pate recipe is a delicious and easy way to add a taste of tradition to your next meal. With simple ingredients and a few easy steps, you can create a creamy and flavorful spread that will have your guests coming back for more. So why not give this recipe a try and add a touch of Jewish cuisine to your table? Your taste buds will thank you.
