Both of my grandmothers used to make liver pâté, especially for new year’s. It is very simple to make and requires just a few ingredients. If you prefer beef or calf liver, you can use those instead. This is a great appetizer!
- 1 lb Chicken livers
- 2 medium Onions, chopped
- 4 hard-boiled Eggs, quartered
- 1 Garlic clove, crushed
- Olive oil, two turns around the pan
- 1 TB spoon Butter
- Salt and Pepper (to taste)
In a skillet, preheat olive oil and butter, add onions, cook until almost golden in color, add garlic – making sure not to burn it. Saute onions and garlic together until the onions are golden brown,.
Place eggs in a small sauce pot, cover with cold water, bring to boil, simmer on medium heat for 10 minutes. Drain, let cool slightly, and peel, cut into quarters.
Place chicken livers in a pot and cover with cold water. Bring to boil, lower the heat to medium and simmer for 7 minutes.
Place cooked chicken livers, eggs, sauteed onions, salt, and pepper in a food processor and process until smooth. Check for seasoning and add more salt/pepper if desired.
Place the pâté in a bowl, cover with plastic wrap and refrigerate. Can be spread on toasted bread, pita bread, or crackers.