Chopped Liver

If you think you won’t like this because it’s made with liver, try thinking of it as “Jewish-style country paté.” If you still don’t like it, well, that will help keep the price of chicken livers down, and for that I thank you.

Serves

Four - six people (as a starter).

Hardware

• 5 qt. sauteuse pan
• chopping bowl or food processor

Ingredients

4 - 6	oz		schmaltz (rendered chicken fat)
2	med - lg		yellow onions, sliced (a bit thick)
1 ½	lbs		chicken livers
			kosher salt
			black pepper, freshly ground

Procedure

1. Melt some schmaltz then sautee the onione over a medium-to-high flame until they’re fully soft and starting to turn brown; scoop out into the chopping bowl.


2. Melt some more schmaltz and sautee the livers just until they’re no longer pink inside.


3. Chop everything to a medium-coarse paste; the mixture should not be smooth.


4. Add salt and pepper to taste; add schmaltz as needed to achieve the desired consistency and degree of moistness.
5. Cover and refrigerate.

Notes

The onions should be golden and just turning brown; too much darker and they won't taste good.

Do not over-cook the livers; if you do they will dry out!

Best served at room temperature, on matzoh.

Rating

Difficulty: Very easy.

Time: About 1 hour.

Precision: 1.

Source

My own foolin’ around.