| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 16 servings as appetizer |
Ingredients
- 6 cups of chopped onions
- 1 cup schmaltz (rendered chicken fat)
- 2 pounds chicken livers
- 1 sprig of fresh thyme
- 2 fresh bay leaves
- 2 1/2 teaspoons of quatre-epices (equal parts white peppercorns, ginger, cloves and cinnamon, ground together in a coffee or spice blender)
- 9 large hard-boiled eggs, peeled and coarsely chopped
- 6 to 7 scallions sliced into thin rings
- 6 teaspoons kosher salt
- 2 to 3 large pinches of pepper
- Pickled shallots
- Minced chives
- Rendered chicken skin pieces
- Sieved egg (a peeled hard-boiled egg pressed through the coarse holes of a box grate or zester)
Instructions
- Fry the onions in schmaltz, add the chicken livers, thyme and bay leaves and cook for 10 minutes, then let the mixture cool. Add the quatre-epices and eggs to the livers. Place the mixture in a food processor and process to a coarse consistency. Stir in the scallions and season with the salt and pepper.
- Decant the chopped liver into a serving bowl and garnish with shallots, minced chives, rendered chicken skin pieces and grated hard-boiled egg.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 267 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 316 mg |
| Sodium | 398 mg |
Reviews
A splash of brandy/cognac does wonders for chopped liver.
Specifics aside…
Anyone who has been in New York or Miami…eaten chicken pate…this recipe is great. Us ethnic croud aside…taste buds are reliable. Try this recipe and decide for yourself.
Flavor, texture and even a subtle aroma…recipe is a keeper.
Annie, Fremont, CA
Anyone who has been in New York or Miami…eaten chicken pate…this recipe is great. Us ethnic croud aside…taste buds are reliable. Try this recipe and decide for yourself.
Flavor, texture and even a subtle aroma…recipe is a keeper.
Annie, Fremont, CA
OMG…. This was amazing! Made it to the exact specifications…only added 1/4 cup white wine before the food processing and crumbled bacon to the garnish. Also made the crispy chicken rendered pieces…..soooo yummy! And more delicate then calf’s liver, was great served on rosemary garlic toasts. Will be making this a holiday recipe for my family for sure!!!!