Saturday, March 19, 2011
Chicken Liver Pâté
Much like Kimberly's schmaltz, Chicken Liver Pâté is an excellent classic Jewish dish. Even more so, you'll need the schmaltz for this recipe so it's a good thing we have it prepared! I have used, for a more personal touch, duck instead of chicken in this recipe.
250g chicken livers
1-2c chicken stock, preferably homemade
3 hardboiled eggs
1 red onion, chopped
3 tablespoons duck fat or schmaltz
Fresh flaked sea salt and fresh ground pepper
1. Slowly simmer the livers in enough chicken stock to just barely cover them - about 10 minutes. Drain. Reserve 2 tablespoons stock.
2. Using food processor, puree eggs and livers with stock as needed until smooth
3. Heat fat in pan until melted completely.
4. Gently caramelize onions over low heat for about 15 minutes or until just barely dark around the edges and golden in the middle.
5. Pour onions, fat and all into the livers and blend once more until a nice deep delicious paste.
6. Season to taste. I found it's best with a bit of salt and just a touch of pepper.
Eat like there's no tomorrow. Fantastic source of Vitamin A and protein!