|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||3%|
|*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.|
- 1 large sweet onion (finely chopped)
- 1 medium clove garlic (crushed)
- 1/3 cup margarine (softened, or 5 tablespoons rendered chicken fat)
- 1 teaspoon sea salt (or Kosher salt)
- 4 hard-boiled eggs (reserve 1 for the garnish)
- 1 pound Kosher chicken livers (cooked)
- 20 grinds black pepper
- Generous pinch of ground nutmeg
Gather the ingredients.
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.
Slice 3 of the hard-boiled eggs in half. Refrigerate the remaining egg to be used for garnish.
Scrape the sautéed onion, garlic, and drippings into the bowl of a food processor fitted with the metal blade. Blend until smooth.
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.
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.