Gehakte-leber (Chicken liver pate)
3 servings
30 minutes
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
1
Wash the chicken liver, clean it from ducts and films, place it in boiling water just to cover it, and cook over medium heat for 10-15 minutes.
- Chicken liver: 600 g
2
Save the broth.
3
Peel the onion and carrot, then chop them finely.
- Onion: 2 heads
- Carrot: 1 piece
4
Heat chicken fat in a pan.
- Chicken fat (schmaltz): 4 tablespoons
5
Fry the onion and carrot until soft for 5-7 minutes.
- Onion: 2 heads
- Carrot: 1 piece
6
Mix the boiled liver, softened butter, and sautéed vegetables, then pass through a meat grinder twice or blend in a blender until a uniform fluffy mass.
- Chicken liver: 600 g
- Butter: 100 g
- Onion: 2 heads
- Carrot: 1 piece
7
Boil the eggs.
- Chicken egg: 2 pieces
8
Clean and chop finely.
- Chicken egg: 2 pieces
9
Add fat from the pan and a little warm broth to the pâté, season with salt and pepper to taste, add eggs, and mix well.
- Chicken fat (schmaltz): 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 2 pieces
10
Place the ready pâté in a mold and chill before serving.