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Chopped Liver

 

12

Yield

4

servings

Prep

30

min

Cook

15

min

Ready

45

min

Trans-fat Free, Low Carb
 

Ingredients

1 pound chicken livers
1 large onions
2 each garlic cloves
3 tablespoons schmaltz (chicken fat)
3 large eggs
hard-boiled

Directions

Melt the schmaltz in a large frying pan.

Sauté the onions and garlic in the schmaltz until the onions are tender.

Add the chicken livers and sauté until done.

(Livers are done when they are no longer red or pink on the inside).

Coarsly chop the cooked livers and onions, along with the hard boiled eggs.

Season with a little salt and a little more melted schmaltz if things are dry.

  • Schmaltz 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 griveners, which are pure poison, but I love 'em!), at which point you're done rendering.

The liquid fat is the schmaltz.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 35151% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 806mg 269%
Sodium 159mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 69g
Vitamin A 330% Vitamin C 12%
Calcium 5% Iron 86%
* based on a 2,000 calorie diet How is this calculated?

 

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