-from Ruth Zimmer
This is not pâté, it's chopped liver,
just as my Bubbe taught me to make. It should be courser than pâté, and a little lumpy. Under NO circumstances
should you add beef or any other kind of liver or filler; this will spoil the flavor.
Using rendered chicken fat (shmaltz) gives it the
best flavor, though vegetable oil will do. You can find shmaltz at many supermarkets in the refrigerated section
or at Jewish delis.
Image credit: Mushki Brichta, Wikimedia Commons
- 2 tablespoons vegetable oil or rendered chicken
- 1 large white onion, chopped
- 6 hard-cooked eggs
- 1 bunch green onions, chopped
- 2 tablespoons paprika
- salt and pepper to taste
- 1 tablespoon unsalted butter (optional)
- 2 pounds fresh chicken livers
- 1 small white onion, finely chopped
- 1 tablespoon chopped fresh parsley, divided
Rinse livers under cold water to remove blood;
drain and pat dry.
In a large skillet, heat oil and butter (or shmaltz)
over medium high heat. Saute the diced onion until soft. Add chicken livers and saute over high heat, stirring
frequently, until they begin to brown and insides are pink throughout, 15 to 20 minutes. When livers are cooked
through (no longer pink inside and the juices run clear) but still soft, remove livers and onions from heat and
place in a large mixing bowl.
Cool livers just until you can handle them without burning yourself. Mash them with a potato masher (yes, that's
how my Bubbe did it), removing the membranes as you go. (The livers will be quite juicy; be sure to leave the juice
In a separate bowl grate the eggs as for egg salad
(or mash with a fork) and add to the liver (the eggs should not be too finely mashed -- leave them a little chunky). Add the grated or finely chopped raw onion and chopped green onions and mix all
together. The liver mixture should still be warm, and will slightly cook the onions.
Season mixture with salt and pepper to taste and
add at least 1 tablespoon paprika. Add 1 tablespoon chopped parsley. Mix well with a large spoon, press plastic
wrap onto the surface and refrigerate for at least 1 to 2 hours. Serve with crackers or challah.