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Writer's picturebrkt-ברקט

Chopped Liver With Schmaltz

Maybe nothing is more iconic in the Jewish Ashkenazi world than chopped liver on a cracker or rye bread. Though there are those who consider it the peasant cousin to the more refined (processed) Pâté de Foie Gras or Tuscan Fegatini or Ajo Mataero, I stand my ground - rustic is wonderful - different, but wonderful.


Nu - you should try it.


BT's Family Recipe for Chopped Liver With Schmaltz


Ingredients:

1 pound (450 grams) fresh chicken livers

5 medium onions

2 tablespoons schmaltz (chicken fat)

1 teaspoon vegetable oil

2 small hard boiled eggs

1 tablespoon whiskey (optional)

1 teaspoon kosher salt

ground black pepper


Directions:

Gently remove tendons between lobes of livers

Place livers in a sieve and let drain ten minutes

Dice onions

Add schmaltz to cast iron frying pan

Turn flame up to medium

Add onions

Fry until they begin to brown at the edges - 7-8 minutes

When onions are brown, remove from heat

Add half of the salt and 2 grounds black pepper

Reserve onions in a bowl

In same pan used to fry onions, add vegetable oil

Bring flame up to medium low

Add livers

Let livers brown on one side - 1 minute

Flip and let fry 1 more minute

Remove pan from heat and add whiskey, if using

Put livers, onions and remainder of salt into food processor

Process contents until just mixed

Grate eggs with a very fine blade

Mix eggs by hand into liver

Taste for salt and pepper

Liver will keep in fridge for 3-4 days


Enjoy! !בתיאבון


Note: Livers cook very quickly. If they are too well done, the chopped liver will be "gritty". Similarly, frozen chicken livers may also produce a gritty texture. Best to buy fresh livers and prepare the dish the day before, or on the day it will be served.






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