Foie Gras or Pâté a.k.a. Chopped Chicken Liver

Foie Gras or Pâté a.k.a. Chopped Chicken Liver, courtesy Grandmother Esther and my Ninja Pro system
Prep time
Total time
Whereas I shun those who torture geese, ducks, or other poultry for the sake of obtaining a large liver, originally used in this recipe…I have less of a problem with my Russian/Polish ancestors (the border kept changing) version of this: chopped liver. It’s delicious, inexpensive, and easily done.
Recipe type: Appetizer or spread
Cuisine: Ashkenazi Jewish; Continental
Serves: 8 or less
  • 1 Pound fresh chicken livers, rinsed in cold water, then drained.
  • 2 hard boiled, shelled, organic chicken eggs
  • ¼ C rendered, clear, organic chicken fat, or more, to taste (a.k.a. schmaltz).
  • ¾ C onion, finely minced, sautéed to golden brown (brings out the natural sweetness in the onions).
  • Pinch of Kosher salt.
  • Freshly ground black or tillicherry peppercorns.
  1. Combine all in blender until smooth.
  2. Taste.
  3. Adjust seasoning as you wish, a little at a time.
  4. You can always add more seasoning, but you cannot remove it if overdone.