Chopped Liver
Yield
4 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken livers
|
|
| 1 | large |
onions
|
|
| 2 | each |
garlic cloves
|
|
| 3 | tablespoons |
schmaltz (chicken fat)
|
|
| 3 | large |
eggs
hard-boiled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken livers
|
|
| 1 | large |
onions
|
|
| 2 | each |
garlic cloves
|
|
| 45 | ml |
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.
