Jewish-Style Chicken Liver Pate

Jewish-Style Chicken Liver Pate

The Spruce / Diana Chistruga

Prep: 20 mins
Cook: 10 mins
Plus: 60 mins
Total: 90 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
166 Calories
8g Fat
5g Carbs
18g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 166
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 11%
Cholesterol 412mg 137%
Sodium 369mg 16%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Total Sugars 3g
Protein 18g
Vitamin C 19mg 93%
Calcium 31mg 2%
Iron 7mg 39%
Potassium 253mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Jewish style chicken liver pate

    The Spruce / Diana Chistruga

  2. Gently sauté 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.

    onions and garlic in a pan

    The Spruce / Diana Chistruga

  3. Slice 3 of the hard-boiled eggs in half. Refrigerate the remaining egg to be used for garnish.

    sliced eggs on a cutting board

    The Spruce / Diana Chistruga

  4. Scrape the sautéed onion, garlic, and drippings into the bowl of a food processor fitted with the metal blade. Blend until smooth.

    onions and garlic in a food processor

    The Spruce / Diana Chistruga

  5. Add hard-boiled eggs, cooked chicken livers, black pepper, and nutmeg. Process until smooth. Taste and adjust seasoning, keeping in mind that flavor will increase during refrigeration.

    hard-boiled eggs, cooked chicken livers, black pepper, and nutmeg with onions in a food processor

    The Spruce / Diana Chistruga

  6. Scrape chicken liver mixture into plastic wrap-lined decorative mold or bowl.

    pate in a bowl

    The Spruce / Diana Chistruga

  7. Cover with another layer of plastic wrap, pressing wrap to touch the top of the pate. Refrigerate at least 12 hours or overnight.

    pate in a bowl, covered with plastic wrap

    The Spruce / Diana Chistruga

  8. 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.

    pate on a plate

    The Spruce / Diana Chistruga

  9. Let rest at room temperature 30 minutes to 1 hour, then grate remaining hard-boiled eggs over the top before serving.

    Jewish-Style Chicken Liver Pate on a plate

    The Spruce / Diana Chistruga

Tips

  • Serve with warm French bread or challah, melba toast, or saltines.
  • May be refrigerated up to 5 days or frozen up to 1 month.