For an inexpensive variation on foie gras, try chicken livers in this tasty pate which is also known as "chopped liver". Plan ahead for overnight refrigeration to let flavors blend.
- 4 hard-boiled eggs, reserving 1 for the garnish
- 1 large sweet onion, finely chopped
- 1 medium clove garlic, crushed
- 1/3 cup soft margarine or 5 tablespoons rendered chicken fat (schmaltz)
- 1 teaspoon sea salt or kosher salt
- 1 pound (450 g) cooked kosher chicken livers
- 20 grinds black pepper
- Generous pinch of ground nutmeg
- Gently saute onion and garlic in the fat over low heat until browned, but not burned. Sprinkle onions and garlic with salt as soon as they begin to wilt.
- Slice 3 of the hard-cooked eggs in half. Refrigerate the remaining egg to be used for garnish.
- Scrape the sauteed onion, garlic, and drippings into the bowl of a food processor fitted with the metal blade. Blend until smooth. Add hard-cooked eggs, cooked chicken livers, black pepper, and nutmeg. Process until smooth. Taste and adjust seasoning, keeping in mind that flavor will increase during refrigeration.
- Scrape chicken liver mixture into plastic wrap-lined decorative mold or bowl. Cover with another layer of plastic wrap, pressing wrap to touch the top of the pate. Refrigerate at least 12 hours or overnight.
- When ready to serve, take the pate from the refrigerator and remove plastic wrap covering. Invert onto a decorative dish and remove the bottom layer of plastic wrap. Let rest at room temperature 30 minutes to 1 hour, then grate remaining hard-boiled eggs over the top before serving.
- Serve with warm French bread or challah, melba toast, or saltines.
- May be refrigerated up to 5 days or frozen up to 1 month.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||4 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||1 g|