Chicken Liver Påté or Chopped Chicken Liver

What a choice!

I spent a couple years trying to recreate an appetizer I loved, but could not find the recipe. After much search, discussion, questions, amazingly, I discovered the recipe depends upon whether you are Jew or Christian.In most cookbooks I found recipes for “Chicken Liver Pate. ” If you are not Jewish that is a wonderful, mostly upper class recipe beloved as an appetizer at many events. If you are Jewish you will pass that by and keep looking for your “Chopped Chicken Liver” recipe. What is sad is that they are one and the same! One small difference might be the Chopped Chicken Liver appetizer is a bit chunkier than the Chicken Liver Pate which is blended to within an inch of its life so it is smooth and almost silky! Confusion reigned until we discovered this secret.(Screams, knashing of teeth, denials are all quite proper here.)Once I discovered that bit of bigotry I was able to make the best Chopped Chicken Livers I have ever tasted. Serving it to friends I said nothing about what it was. They asked me for the recipe for my “Chicken Liver Pate.” And so it goes.Taking advantage of such awfulness we give you ————————–Bettina’s Chopped Chicken Liver Pate for your next gathering!Buy fresh organic chicken livers in the amount you requireSauté organic yellow onions in melted organic butter (that is the New Orleans ingredient without which you can not cook anything) and after a few minutes add the organic chicken livers. You can substitute any other oil for the butter as long as it is organic, but they won’t taste as good.After a couple minutes add organic mushrooms – your favorite kind. We use mushrooms with a mild taste because we want the taste of the chicken livers to prevail. You might prefer the taste of your mushrooms to be equal to the taste of the chicken livers so that would determine your choice of ingredient.Add cream cheese, salt, pepper and a couple tablespoons of organic apple cider vinegar. The amount of vinegar you use depends upon the amount of chicken livers you are cooking. So the cream cheese melts faster, cut it into small pieces and drop them into the pot over medium heat.Shake a bit of tabasco sauce into the pan and stir to mix. Or you can add a bit of organic ginger for the bite you want to capture.The tabasco sauce is one of the few non-organic ingredients we will use. Probably because I was raised on it. My mother used to have a bottle of the stuff in her pocket book wherever she went. It made food you were eating and not liking tolerable and you could eat it with a smile because it was drowned in the tobasco sauce.Ginger is for those who don’t want to violate their “organic food only” oath, but want a bit of hot taste in the dish leaving your friends and guests wondering -“what was that unusual taste in the background”?Saute in the pan until the chicken livers are done and only with a very small amount of pink showing.Put the dish in a food processor until you reach the consistency you like. Depending upon the amount you are cooking you might have to put it into the processor in smaller amounts than your total pot all at once.Serve it in individual dishes – appetizer dishes – with a plate under the dish on which you can put crackers or whatever else you would like to use to scoop up Bettina’s Chopped Chicken Liver Paté. If you have a very sophisticated palate you won’t be able to stop eating this – with or without the crackers – which should also be organic.