Chicken Liver Pate (jewish Style) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: Onion, minced
3 tbsp: Chicken fat, divided
1 lbs: Chicken livers, cut in 1/2
6: Saltine crackers,
3/4 tsp: Lawry seasoning,
2 tbsp: Hungarian paprika,
1 pinch: Sugar,
Black pepper,
1 pinch: Kosher salt,
2: Eggs, hard boiled, quartered
Directions:
Saute onion in 1 T fat until soft and translucent, about 4 minutes.
Raise heat medium high and add livers, browning them quickly while
stirring occasionally. Season with some salt and pepper.
While livers are still slightly pink on the inside, remove all
contents of pan to food processor. Puree. Add the remaining 2 T fat,
crackers, seasonings and eggs. Process until smooth. Should be firm
and smooth, not stiff or dry. Add a little more fat if necessary.
Taste and adjust seasonings. Seal tightly and refrigerate at least 4
hours before serving.
Source from luhu.jp
Raise heat medium high and add livers, browning them quickly while
stirring occasionally. Season with some salt and pepper.
While livers are still slightly pink on the inside, remove all
contents of pan to food processor. Puree. Add the remaining 2 T fat,
crackers, seasonings and eggs. Process until smooth. Should be firm
and smooth, not stiff or dry. Add a little more fat if necessary.
Taste and adjust seasonings. Seal tightly and refrigerate at least 4
hours before serving.
Source from luhu.jp
Tags
Appetizers