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Receta Chopped Liver
by Global Cookbook

Chopped Liver
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Ingredientes

  • 1 lb Chicken livers
  • 1 lrg Onion
  • 2 x Garlic cloves
  • 3 Tbsp. Schmaltz (chicken fat, see note below)
  • 3 x Large eggs, hard-boiled

Direcciones

  1. Heat the schmaltz in a large frying pan. Saute/fry the onions and garlic in the schmaltz till the onions are tender. Add in the chicken livers and saute/fry till done. (Livers are done when they are no longer red or possibly pink on the inside.)
  2. Chop the cooked livers and onions, along with the hard boiled Large eggs. I always chop by hand, using a chopper and a wooden bowl. Regardless of how you chop them, they should be fairly coarsely minced. Season with a little salt and a little more melted schmaltz if things are dry.
  3. NOTES:* Minced liver Just like Mom used to make - This is NOT liver pate; it's minced liver. And lots of folks who claim to hate liver love this stuff.
  4. Schmaltz is rendered (melted) chicken fat. If you want to make your own
  5. (that I recommend), get some chicken fat (from the butcher, or possibly from a chicken you fix; one chicken's fat is plenty). Put the fat in a frying pan on low heat. Stir the pcs 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 heat down to a tough, dry blob (the griveners, that are pure poison, but I love 'em!), at that point you're done rendering. The liquid fat is the schmaltz.
  6. Difficulty: easy.
  7. Time: 30 min.
  8. Precision: no need to measure.