You Call That Chopped Liver? My Best Recipe – Easy, Creamy & Perfect for Holidays!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining richness.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Slice onion using a mandolin with a guard.

Heat chicken fat in a skillet over low heat.

Add sliced onions to the pan and sprinkle with kosher salt to help them soften and brown.

Cook onions on low heat until they are brown and golden.

Check chicken livers for any sinew or grizzly bits and remove them.

Grate a clove of garlic into the pan with the onions, being careful not to burn them.

Add cleaned chicken livers to the pan with the onions and garlic.

Add two sprigs of thyme to the pan with the livers.

Cook the livers until browned on the outside and pink on the inside, about a few minutes.

Remove thyme sprigs from the pan after cooking.

Add Brandy to the pan and let it stand for a couple of minutes to deglaze.

Transfer the entire contents of the pan to a food processor.

Add about a tablespoon of rendered chicken fat, kosher salt, white pepper, and one boiled egg to the food processor.

Pulse the mixture in the food processor until it reaches the desired texture, checking along the way.

If a smoother texture is desired, continue processing until smooth.

Fill a ramekin with the mixture, tamping it down to remove air pockets.

Top with a sprig of thyme and drizzle with additional chicken fat before chilling in the fridge.

Let the pâté come to room temperature before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens