CHOPPED-LIVER - Chopped liver just like Mom used to make
INGREDIENTS and PROPORTIONS:
1 lb chicken livers
1 onion (large)
2 garlic cloves
3 Tbsp schmaltz (chicken fat; see note below)
3 eggs, hard boiled
(1) Melt the schmaltz in a large frying pan. Saut'^He t
onions and garlic in the schmaltz until the onions
(2) Add the chicken livers, and saut'^He until don
(Livers are done when they are no longer red or
pink on the inside.)
(3) Chop the cooked livers and onions, along with the
hard boiled eggs. I always chop by hand, using a
chopper and a wooden bowl. Regardless of how you
chop them, they should be farily coarsly chopped.
(4) Season with a little salt, and a little more
melted schmaltz if things are dry.
TIME-CONSUMING: 30 minutes
DIFFICULTY RATE: Easy
Schmaltz is rendered (melted) chicken fat. If you want to
make your own (which I recommend), get some chicken fat
(from the butcher, or from a chicken you fix; one chicken's
fat is plenty). Put the fat in a frying pan on low heat.
Stir the pieces of fat frequently; if there's lots of fat,
you can drain the pan into a container to keep things from
splattering too much. The fat will eventually melt down to
This is NOT liver pate; it's chopped liver. And lots of
folks who claim to hate liver love this stuff.
Name: Alan M. Marcum
Sun Microsystems, Mountain View, California
Email address: sun!nescorna!marcum