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Comments: |
Use only chicken liver and chicken fat for this dish; do not substitute oil or any other fat.
For best results, chop all the ingredients by hand.
Gribenes : crunchy fat, crisp crackling fat of poultry, or meat.
If you are concerned about cholesterol, eat chopped liver less often.
Gribenes : the Jewish name for the crisp craklings remaining after the fat of poultry, or meat, has been rendered.
As it is very rich, eat it in small portions and make it only for special occasions.
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- 1 pound [454 g] fresh chicken livers [not thawed]
- 6 tablespoons [90 g] poultry fat
- 2 cups [500 mL] finely chopped onions
- 3 hard-boiled eggs
- Salt and ground black pepper, to taste
- A few gribenes [optional]
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- Preheat oven-broiler to 500°F [260°C].
- Broil chicken livers on broiler rack, 4 inches 10 cm] from the heat source, for 3 minutes on each side.
- Remove from the oven and finely chop livers.
- Melt 'schmaltz' in skillet and saute chopped onions over medium/low heat until soft and just beginning to brown.
- Add finely chopped livers and saute for 1 minute more.
- Remove from heat.
- Pour contents of skillet into a mixing bowl.
- Into a separate bowl, chop hard-boiled eggs then add them to the liver mixture.
- Mix in the salt, ground black pepper and, if desired, gribenes.
- Mix together all ingredients until well blended.
- Refrigerate for at least 3 hours, before serving.
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