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Chicken Liver with Schmaltz


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"An appetizer with Jewish Eastern Europe background!"

Serves | Prep Time | Cook Time

Why I Love This Recipe

Recipe provided by Dr. Charles Golden! EMAGS thanks you!


Ingredients You'll Need

1 pound chicken livers
1 small onion
4 hard boiled eggs
1-2 cloves garlic
Salt and pepper
Chopped parsley


Directions

Clean the chicken livers by soaking in salted water (the water should taste like the sea -- before you put the livers in!)


Dice the onion into small pieces, and crush the garlic.


Heat the chicken fat in a frying pan.


Sauté the onion in the fat, then add the garlic.


Rinse the chicken livers and dry them with paper towels. Snip off any membrane things.


Add the chicken livers to the onion mixture and sauté until cooked through.


In a large bowl put about a quarter of cooked chicken liver and onion mixture and begin chopping with a hand chopper. Add the hard boiled eggs one at a time.


Keep chopping and adding everything from the frying pan (including schmaltz) until all ingredients are combined and mashed together. As an alternative, pulse everything in a food processor for a creamer, less rustic look (not as traditional).


Add salt and pepper to taste.


Refrigerate.


After it has cooled for several hours or overnight, check seasoning. More salt is usually needed.


lace in a serving bowl, decorate with chopped parsley.


This can be served with crackers, challah, veggies, toast, or whatever pleases you.


*Schmaltz: Render chicken skin and fat in a frying pan. When the pieces are crispy, remove them and drain on paper towels. The fat left behind is the schmaltz. The crispy pieces are called gribenes, aka Jewish bacon. Sprinkle them with salt and serve with the chopped liver, or let everyone enjoy them hot out of the pan. Schmaltz can also be purchased at kosher markets or online – but what’s the fun in that?


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