Gwen’s Chopped Chicken Liver: “ Pate’ de fois poulet”
A much requested recipe from Yavneh member Rabbi Susan Cowchock
1 lb chicken livers
¾ cup chicken fat “schmaltz” – I save chicken fat trimmed from parts or skimmed from cooking in a container in the freezer for this purpose.
1 cup coarsely chopped onions
4 hard cooked eggs, peeled
1 tsp salt
1/8 tsp pepper
Wash chicken livers and dry on paper towel.
Cut up chicken fat and put in a skillet with onions. Saute, strirring ,to prevent burning of the onions. Cook until onions are lightly browned and fat is melted. Remove onions and set aside. Pour liquid fat into a cup and set aside (discard any solid bits left). Place the livers in the same skillet with 3 tblsp of the fat and sauté until well done. Add more fat if needed. Cool slightly
Using a food processor, finely grind livers, hard cooked eggs, and onions. Add salt and pepper to taste and ¼ cup more melted schmaltz to the mixture and blend until light and fluffy. You can substitute olive oil if you run out of schmaltz at this step. Chill in a mold or shape into a ball and serve with cocktail rye/pumpernickel slices.
A much requested recipe from Yavneh member Rabbi Susan Cowchock
1 lb chicken livers
¾ cup chicken fat “schmaltz” – I save chicken fat trimmed from parts or skimmed from cooking in a container in the freezer for this purpose.
1 cup coarsely chopped onions
4 hard cooked eggs, peeled
1 tsp salt
1/8 tsp pepper
Wash chicken livers and dry on paper towel.
Cut up chicken fat and put in a skillet with onions. Saute, strirring ,to prevent burning of the onions. Cook until onions are lightly browned and fat is melted. Remove onions and set aside. Pour liquid fat into a cup and set aside (discard any solid bits left). Place the livers in the same skillet with 3 tblsp of the fat and sauté until well done. Add more fat if needed. Cool slightly
Using a food processor, finely grind livers, hard cooked eggs, and onions. Add salt and pepper to taste and ¼ cup more melted schmaltz to the mixture and blend until light and fluffy. You can substitute olive oil if you run out of schmaltz at this step. Chill in a mold or shape into a ball and serve with cocktail rye/pumpernickel slices.