Chopped Liver Recipe - Cooking Index
Chopped Liver Recipe - Cooking Index
| 500 | Chicken livers | |
| 1 | Onion - (large) | |
| 2 | Garlic cloves | |
| 50 | Schmaltz - (chicken fat; see note below) | |
| 3 | Eggs - hard boiled |
1. Melt the schmaltz in a large frying pan. Saute the onions and garlic in the schmaltz until the onions are tender.
2. Add the chicken livers, and saute until done. (Livers are done when they are no longer red or pink on the inside.)
3. Chop the cooked livers and onions, along with the hard boiled eggs. I always chop by hand, using a chopper and a wooden bowl. Regardless of how you chop them, they should be farily coarsly chopped.
4. Season with a little salt, and a little more melted schmaltz if things are dry.
Author's Notes: This is liver pate; it's chopped liver. And lots of folks who claim to hate liver love this stuff.
is rendered (melted) chicken fat. If you want to make your own (which I recommend), get some chicken fat (from the butcher, or from a chicken you fix; one chicken's fat is plenty). Put the fat in a frying pan on low heat. Stir the pieces of fat frequently; if there's lots of fat, you can drain the pan into a container to keep things from splattering too much. The fat will eventually melt down to a tough, dry blob (the which are pure poison, but I love 'em!), at which point you're done rendering. The liquid fat is the schmaltz.
Source:
Alan M. Marcum Sun Microsystems, Mountain View, California
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