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Per DCJenn's request. . . (Warning, chopped liver does not appeal to everyone. It can be an aquired taste.)
1 lb chicken livers
2-5 T schmaltz (chicken fat -- you can substitut 3 T vegetable oil if schmaltz grosses you out but it does help the flavor. Schmaltz can be hard to find but I've seen it in the freezer section of our grocery with the kosher foods)
2 med. onions, chopped (about 4 c.)
2 lrg. hard boiled eggs, chopped
salt and ground pepper to taste
Preheat the broiler with the rack about 3" from the heat. Rince the livers, pat dry, and cut off any green spots. Put livers on foil-lined broiler rack and sprinkle with salt. Broil 3 minutes or until lightly brown on top. Then turn the livers over, sprinkle the second side with salt, and broil 3-4 more minutes or until cooked through and no longer pink. Discard juices from the foil and cool livers slightly.
In a heavy skillet over medium heat, saute the onions in the schmatlz or oil over medium-low heat, stirring often, about 15 minutes, until tender and well browned.
Chop livers in a food processor if you like it smooth, otherwise, use a meat grinder or knife if you like it chunky -- if you blend it too much, you'll have paste so be careful. Add onions and chop with brief pulses until blended in. Then chop up the eggs and mix them into the liver/onion mixture. Season with salt and pepper.
Refrigerate and serve cold to be spread on matzo or crackers.
1 lb chicken livers
2-5 T schmaltz (chicken fat -- you can substitut 3 T vegetable oil if schmaltz grosses you out but it does help the flavor. Schmaltz can be hard to find but I've seen it in the freezer section of our grocery with the kosher foods)
2 med. onions, chopped (about 4 c.)
2 lrg. hard boiled eggs, chopped
salt and ground pepper to taste
Preheat the broiler with the rack about 3" from the heat. Rince the livers, pat dry, and cut off any green spots. Put livers on foil-lined broiler rack and sprinkle with salt. Broil 3 minutes or until lightly brown on top. Then turn the livers over, sprinkle the second side with salt, and broil 3-4 more minutes or until cooked through and no longer pink. Discard juices from the foil and cool livers slightly.
In a heavy skillet over medium heat, saute the onions in the schmatlz or oil over medium-low heat, stirring often, about 15 minutes, until tender and well browned.
Chop livers in a food processor if you like it smooth, otherwise, use a meat grinder or knife if you like it chunky -- if you blend it too much, you'll have paste so be careful. Add onions and chop with brief pulses until blended in. Then chop up the eggs and mix them into the liver/onion mixture. Season with salt and pepper.
Refrigerate and serve cold to be spread on matzo or crackers.
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