Recipe serves: 6-8

Chicken Pate

Ingredients
 
1 lbs chicken liver
2 each medium onion, chopped
2 Tbsp oil
½ tsp salt
¼ tsp black pepper
 
1 each boiled large egg
1 Tbsp brandy
2 Tbsp unsalted butter (¼ stick, 1 oz)
 
Jelly garnish (optional)
¼ cup sweet kiddush wine
1 Tbsp brandy
1 Tbsp lemon juice
¼ oz unflavored gelatin
½ cup water
⅛ tsp salt
1 tsp black peppercorns
 


Preparation steps:
Prepare the chicken pate
  1. In a non stick pan, saute the chopped onions in oil until golden brown, about 10 minutes.
  2. Add the chicken livers, salt, and black pepper. Continue to saute for about 5 more minutes, stirring frequently.
  3. Transfer the liver and onion mixture to a large bowl. Add the egg, brandy, and butter. Blend with a hand blender until smooth.
  4. Line a 5" x 5" container with plastic wrap.
    Pour in the pate mixture and refrigerate for at least 2 hours.
Prepare the jelly garnish
  1. In a small pot, combine the wine, brandy, and lemon juice. In a separate bowl, dissolve the gelatin in water, then add it to the pot. Bring to a boil, remove from heat, and mix well. Let cool to room temperature.
  2. Remove the chilled pate from the container and invert it onto a serving dish. It should release easily with the plastic wrap.
  3. Pour the jelly mixture into the same 5" x 5" container and refrigerate for 5 minutes until slightly set.
  4. Brush the jelly over the pate 2-3 times. Sprinkle with black peppercorns, then brush with an additional 2-3 layers of jelly.
  5. Return the pate and jelly to the refrigerator until fully set.
Serving: Cut the jelly into small cubes and arrange around the pate.
Serve with crackers or fresh bread, preferably challah.
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Take note:
  • Measurements:
    Gelatin
    ¼ oz = 3½ gram = ½ Knox package


Alternatives:
  • Substitute ¼ cup sweet kiddush wine
    with ¼ cup red wine + 1¾ tsp sugar.