PieSusan
Washing Up
What am I chopped liver?!! OK, don't answer that!
Ok, here is the way I learned to make chopped liver from my Hungarian mom who learned it from her mom. (The old way. Today, healthier oil, like canola oil is used instead of schmaltz.)
Greene/Jacobs Family Famous Chopped Liver:
a traditional holiday dish
First you have to make the schmaltz:
Saute chicken fat to render it and make schmaltz. This is done by cooking down the fat with sliced onions. The onions should lightly brown but not get dark or black. The chicken fat should be cooked until it becomes gribenes (chicken skin cracklings). Strain out the gribenes but you can keep in the onions if you like. If not using the shmaltz right away, refrigerate it. Always refrigerate the leftovers. Leftovers are wonderful in mashed potatoes or on fresh rye bread sprinkled with a little kosher salt.
When that is done, saute a package of chicken livers with some of the schmaltz and more sliced onions. Saute until the livers are no longer pink inside and the onions are soft or lightly browned. (If you don't have enough schmaltz, you can save it for the chopping and saute the liver in a little canola oil)
Place the chicken livers, onions and enough schmaltz in a wooden bowl and use a mezza luna to chop together. When the liver is close to smooth, grate two hard boiled eggs into it and mix in with the mezza luna and continue to chop. Add salt and pepper to taste. This chopping should never been done in a food processor because you will never have the proper consistency--
Serve on rye bread. Or small rye cocktail bread if serving as an hors d'oevre. During Pesach, serve on matzoh.
Ok, here is the way I learned to make chopped liver from my Hungarian mom who learned it from her mom. (The old way. Today, healthier oil, like canola oil is used instead of schmaltz.)
Greene/Jacobs Family Famous Chopped Liver:
a traditional holiday dish
First you have to make the schmaltz:
Saute chicken fat to render it and make schmaltz. This is done by cooking down the fat with sliced onions. The onions should lightly brown but not get dark or black. The chicken fat should be cooked until it becomes gribenes (chicken skin cracklings). Strain out the gribenes but you can keep in the onions if you like. If not using the shmaltz right away, refrigerate it. Always refrigerate the leftovers. Leftovers are wonderful in mashed potatoes or on fresh rye bread sprinkled with a little kosher salt.
When that is done, saute a package of chicken livers with some of the schmaltz and more sliced onions. Saute until the livers are no longer pink inside and the onions are soft or lightly browned. (If you don't have enough schmaltz, you can save it for the chopping and saute the liver in a little canola oil)
Place the chicken livers, onions and enough schmaltz in a wooden bowl and use a mezza luna to chop together. When the liver is close to smooth, grate two hard boiled eggs into it and mix in with the mezza luna and continue to chop. Add salt and pepper to taste. This chopping should never been done in a food processor because you will never have the proper consistency--
Serve on rye bread. Or small rye cocktail bread if serving as an hors d'oevre. During Pesach, serve on matzoh.
