Chopped liver PDF Print E-mail

Chopped Liver

Source: Old and New Israeli Jewish Cuisine

Use only chicken liver to make this dish. Use schmaltz (chicken fat) . Do not substitute oil or any other fat. If you are concerned about cholesterol, eat chopped liver less often. Chop all the ingredients by hand rather than by machine. Eat it in small portions ? it is very rich ? and make it only for special occasions.

1 pound chicken livers (fresh, not previously frozen)
2 cups finely chopped onions
3 hard-boiled eggs
6 tablespoons schmaltz
Salt and black pepper to taste
A few gribenes (optional)

Preheat broiler to 500 degrees F.

Broil livers on broiler rack 4 inches from the heat source for 3 minutes on each side. Remove from the oven and finely chop livers.

Melt 6 tablespoons schmaltz in skillet and saut? onions over medium/low heat until soft and just beginning to brown. Add chopped liver pieces and saut? 1 minute more. Remove from heat. Pour contents of skillet into a mixing bowl.

In a separate bowl, chop the eggs and add them to the liver mixture. Mix in the salt, pepper, and gribenes (if using). Mix everything together until well blended. Chill at least 3 hours in the refrigerator before serving.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
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  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
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  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
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