Today marks the end of Hanukkah and with the thought of Jewish celebrations comes the thought of various typically Jewish foods. I grew up in a Jewish neighborhood in a suburb of New York surrounded by Jewish delis. This was always on their menu.
Chopped chicken livers are also a German specialty and my family has made it for major holidays for as long as I can remember. Many foods are claimed by a number of backgrounds and this is one of them. No matter who lays claim to this delicious delicacy … it’s still a winner.
This recipe is my own…. my Mother taught me to make this originally and I admit that I may have adjusted the recipe through the years… I honestly don’t know.
Traditionally, the livers are fried in chicken fat… in an effort to limit the fat in this dish… I have always used butter or margarine.. I think the end result is just as good… you can substitute chicken fat for the butter or margarine.
I use my mini chopper to finely chop one of the hard boiled eggs and the parsley and the small onion. (I clean the chopper in between these)…. I set these aside… and I reserve about 2-3 tablespoons of the egg, 1 tablespoon of the parsley and 1 tablespoon of the onion for garnish.
It’s easy to make… and a very good appetizer.
Chopped Chicken Liver Pate RecipeAll you need:1 lb. chicken livers
3 tablespoons butter or margarine
¼ cup fresh parsley, coarsely chopped
2 large onions, sliced
1 can chicken broth
1 teaspoon salt
2 tablespoons mayonnaise, optional
2 hard boiled eggs, peeled
1 small onion, finely chopped
¼ cup fresh parsley, finely chopped
All you need to do:In a large heavy skillet, melt the butter or margarine.
Add the sliced onions and cook over medium heat until soft.
Place the chicken livers in a colander and rinse, then pat dry with paper towel.
Add the chicken livers to the skillet, cook until the livers are brown, turning frequently. You do not want hard pieces on the liver... if you find the liver getting hard...turn down the heat a bit.
When the livers are brown in color, add the coarsely chopped parsley, salt and chicken broth.
Cover and simmer until livers are cooked (approximately 20 minutes).
When livers are cooked, remove from heat and cool.
When the livers have cooled enough to handle… put 1 of the hard boiled eggs in a food processor and pulse a few times to finely chop. (Reserve the broth for later).
Using a slotted spoon, draining as much liquid as possible, I add the cooked livers and onions into the processor bowl (the mixture will also have parsley).
Pulse the processor until the mixture is finely chopped into a thick paste with no large lumps.
Remove the mixture and put into a medium bowl.
Add the finely chopped parsley (reserving 1 tablespoon for garnish). Stir to completely incorporate it into the mixture.
Add the finely chopped onion (reserving 1 tablespoon for garnish). Stir to completely incorporate it into the mixture.
Add some of the reserved broth a little at a time…stirring after each addition until the consistency is wet and mud-like.
CAUTION DO NOT ADD MUCH BROTH or it will be too soupy.... start with a tablespoon at a time.
Add the mayonnaise to make a smoother texture. Add more mayo if the pate is still not smooth enough.
Add salt to taste.
Mound the chicken liver pate on a lettuce lined serving dish.
Sprinkle with the onion, egg and parsley reserved for garnish.
Serve with crackers.
