Chopped Chicken Liver Pate Appetizer

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This is an authentic jewish (not kosher) recipe for the best chopped chicken liver pate you have ever had. It is actually a recipe of my maternal grandmother, anna buhal'tsev (bell) mersky, who came from smela gubernyia, which is near cherkassy and kiev in the ukraine. A few minor additions were made thru the years.

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Steps

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In a skillet , place 2 tablespoons butter and 1 small thinly sliced onion and saut until golden brown.

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Add the 6 tablespoons of schmaltz and mix real well as you crumble the onion slices.

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This is called schmaltz with grieven.

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I also have a separate recipe posted on recipezaar for schmaltz.

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See that recipe.

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You can use this right away.

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However , it is better to make this a couple of months ahead of time and place it in the freezer to cure.

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When ready to make the pat , in a skillet saut the onions in the peanut oil over a medium flame until golden brown and add the schmaltz with grieven.

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Boil the 4 eggs until hard boiled.

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Add the chicken livers to the pan with the onions , schmaltz with grieven& garlic and cook 2 or 3 minutes until done.

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Add the cream sherry and cook an additional minute.

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Remove from pan and allow to cool.

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In a food processor , gently pulse the livers and hard boiled eggs into a rough chop.

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Do not overmix !.

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Add salt , pepper and sugar and adjust as neces.

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Ingredients

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peanut oil, onion, chicken livers, cream sherry, garlic powder, hard-boiled eggs, butter, schmaltz, sugar, salt, pepper