
Chicken Liver Pâté with Fried Onions
3h 50m
This chicken liver pâté with fried onions brings the best from both worlds. It combines the perfect fluffy texture from the pâté with the crunchiness from the fried onions.
This recipe is the perfect appetizer for whenever you have your family and friends coming over for dinner!
Trim, peel, and small dice 7 medium onions
Add 1½ tbsp of vegetable oil to a large pan over low heat
Add the onions and spread them into an even layer
Cook for 2h, stirring occasionally, until the onions turn deep brown. Transfer to a bowl. The caramelized onions are ready
Lay out 500 g of chicken liver on a cutting board, and cut out all the connective tissue. Place the clean livers in a container
Season with black pepper to taste and add ½ cup of port wine
Add 2 dried bay leaves and salt to taste
Finely grate 1 tsp of nutmeg
Let the livers marinate for 5m until flavored. They can stay in the marinade for up to 20m if needed
Fill a pot with water and bring to a boil
Reduce the heat to medium and add 2 eggs. Boil for 7m until hard boiled
Transfer the eggs to an ice bath
Peel the eggs
Warm ½ cup of vegetable oil in a large frying pan over medium-high heat
Fry the liver in small batches, while covered, until they turn deep brown. Use a skimmer to transfer to a bowl
Season with more salt and black pepper to taste, if needed
Finely grate more nutmeg add more port wine to taste
Add the caramelized onions on top. The sautéed chicken liver with caramelized onions is ready
Add the Sautéed Chicken Liver with Caramelized Onions to a blender
Add the eggs and salt to taste
Blend on high speed until emulsified and smooth
Transfer to a serving dish. The chicken liver pâté is ready
Cut 1 onion in half. Slice each half with your knife angled toward the middle of the onion
Transfer it to a bowl and add 1 tbsp of all-purpose flour. Mix to coat the onion
Cover the bottom of a pan with vegetable oil. Warm over medium-high heat and fry the onions in small batches until golden brown
Transfer to a plate lined with paper towels to remove the excess oil. Season with salt to taste. Repeat the frying process with the remaining onions. The fried onions are ready
Add a handful of the Fried Onions on top of the pâté. The chicken liver pâté with fried onions is ready
Enjoy this pâté on top of some matzah. It's great to share with family and friends!
Yield 10 portions
Caramelized Onions
Medium Onion
7Vegetable Oil
1½ tbsp
Sautéed Chicken Liver with Caramelized Onions
Chicken Liver
500 gPort Wine
½ cupPort Wine
to tasteDried Bay Leaf
2Whole Nutmeg
1 pieceVegetable Oil
½ cupGround Black Pepper
to tasteSalt
to taste
Chicken Liver Pâté
Egg
2Dried Bay Leaf
1Extra Virgin Olive Oil
to tasteSalt
to tasteIce Cube
as needed
Fried Onions
Peeled Onion
1All-Purpose Flour
1 tbspVegetable Oil
as needed
Equipment
Skimmer
Fine Grater
Blender