Ingredients with Measurements:
- 1 lb chicken livers, trimmed and rinsed
- 2 large onions, chopped
- 3 hard-boiled eggs, peeled and chopped
- 1/2 cup schmaltz (rendered chicken fat)
- 1/4 cup Chass (a traditional Jewish condiment made from sour cream and herbs)
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
- Large skillet
Step-by-step instructions:
1. In a large skillet, heat the schmaltz over medium heat. Add the onions and cook until they are caramelized and golden brown, about 20 minutes.
2. Add the chicken livers to the skillet and cook until they are browned on the outside and cooked through, about 10 minutes.
3. Transfer the onion and liver mixture to a food processor or blender and pulse until it is finely chopped.
4. Add the chopped hard-boiled eggs and Chass to the food processor and pulse until everything is well combined.
5. Season the mixture with salt and pepper to taste.
6. Transfer the chopped liver to a serving dish and chill in the refrigerator for at least 1 hour before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Serve chilled
Serving size:
- Makes about 2 cups
Nutritional information:
- Calories: 250
- Fat: 18g
- Protein: 16g
- Carbohydrates: 6g
- Fiber: 1g
Substitutions for ingredients:
- You can use vegetable oil instead of schmaltz if you prefer.
- If you don't have Chass, you can substitute with sour cream and chopped fresh herbs such as parsley, dill, and chives.
Variations:
- You can add chopped walnuts or pecans to the mixture for added texture and flavor.
- For a vegetarian version, you can substitute the chicken livers with mushrooms.
Tips and tricks:
- Make sure to trim the chicken livers well before cooking to remove any tough or sinewy parts.
- Don't overcook the livers, as they can become tough and dry.
- Chill the chopped liver for at least an hour before serving to allow the flavors to meld together.
Storage instructions:
- Store leftover chopped liver in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Chopped liver is traditionally served chilled, but if you prefer it warm, you can gently reheat it in a skillet over low heat.
Presentation ideas:
- Serve the chopped liver on a platter with crackers or sliced bread for a classic appetizer.
- You can also use it as a sandwich filling or as a topping for bagels.
Garnishes:
- Garnish the chopped liver with chopped fresh herbs such as parsley or chives.
Pairings:
- Serve the chopped liver with a crisp white wine or a cold beer.
Suggested side dishes:
- Serve the chopped liver with pickles, olives, and sliced vegetables such as cucumbers and carrots.
Troubleshooting advice:
- If the chopped liver is too dry, you can add a little more schmaltz or Chass to the mixture.
Food safety advice:
- Make sure to cook the chicken livers to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
- Chopped liver is a traditional Jewish dish that dates back to the 13th century.
Flavor profiles:
- Chopped liver has a rich, savory flavor with a slightly sweet and tangy undertone from the caramelized onions and Chass.
Serving suggestions:
- Chopped liver is traditionally served as an appetizer or snack, but it can also be used as a sandwich filling or as a topping for bagels.
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Taste: Savory, Rich, Oniony, Meaty, Herbaceous