A true classic – Passover friendly!
"Use real chicken fat (schmaltz) to make this chopped liver the best ever. Served with matzos." Be aware that in the kitchens of old, these ingredients were hand chopped in a wooden bowl, but we have adapted to processor. And, OY, we know that this recipe is a "heart-stopping" masterpiece. So if you must, omit the schmaltz and use olive oil.
2 Tablespoons rendered chicken fat
2 onions, diced
1 lb. chicken livers, rinsed
3 hard-cooked egg yolks
¼ teaspoon freshly ground pepper
Heat 2 Tablespoons chicken fat in a large pan over medium heat. Cook onions, stirring often until browned
Transfer onions to food processor, letting fat remain in pan.
Broil livers until no longer red in center.
Put livers in same skillet and sauté - just for a minute or two.
Place livers into food processor with onions and add 2 more Tablespoons chicken fat, egg yolks, salt, and black pepper. Process until smooth, 1 to 2 minutes.
Serves about 6-8 as a "shmear"
Recipe, Kosher, poultry, copycatAdd a comment