Recipe#9645

Title: Chopped Liver 03

From: corene corene@ix.netcom.com 
 Newsgroups: rec.food.recipes 
 Subject: Chopped Chicken Liver (Kosher) 
 Date: 3 Mar 1999 07:12:10 -0700 
 Message-ID: <36D322B4.49CB73B@ix.netcom.com> 

2-4 Tablespoons Schmaltz (rendered chicken fat)
 1 pound chicken livers
 4 medium Onions (about 1 pound) peeled and chopped
 2 hard boiled eggs
 Salt
 Freshly ground black pepper
 Melt one tablespoon of the schmaltz in a heavy skillet over medium
 heat.  Add the chicken livers in batches and cook thoroughly until
 no trace of pink remains.  Alternatively, broil the livers until
 cooked through.  Cool.
 Add 1 tablespoon schmaltz and the onions to the  skillet and cook
 over low heat until soft and beginning to caramelize.  Put the
 livers, onions, and the hard boiled egg through the course blade
 of a meat grinder, or chop the livers and onions in a food processor
 using a few very short pulses--be careful not to make a paste.
 Then finely chop the eggs separately and add by hand.
 Season the mixture with a generous amount of salt and pepper, to
 taste.  Add an additional tablespoon of schmaltz if the spread
 seems too dry. Use as a spread on crackers, or in sandwiches, or
 serve on lettuce as a first course.
 It is the sweetness of the cooked onions and the schmaltz that make
 a good chopped liver.  Also the texture should be slightly coarse,
 not pasty.