Top-ranked recipe named "Wendy's Family Chopped Liver"
Not a recipe I make everyday, but for holidays or company dinners as a treat. The chicken fat I make once or twice a year and keep in the freezer.
A FEW CAVEATS BEFORE WE BEGIN:
You have to be careful to not let everything get to finely choped so it turns into a pate consistancy, so follow the instructions to chop each ingredient separately. Hand chopping is best or gently pulse your food processor.
The proporions are a bit inexact as this is a taste and feel "old country" recipe with a great tolerance for variation.
Using different livers and combinations of livers will vary both texture and taste. You have to find what you like.
In kosher cooking liver is ALWAYS salted and broiled to remove much of the blood. Sauteing the liver would give a different taste and texture that would not be "traditional", even if you like it that way.
Chop the eggs in the food processor and remove to a large enough bowl to hold and hand mix all ingredients.
Chop onions in food processor and put into a heated pan with the chicken fat (non-stick can be useful here) and fry, stirring frequently to prevent burning, until well browned, but not burnt (darker than "golden.") Remove to bowl with eggs.
While onions are cooking, salt liver(s) lightly and broil turning once and watching to prevent burning. Remove to food processor and chop - NOT FINELY-, remove to bowl with eggs and onions including all the fat drippings.
Add salt and pepper adn mix very well so eggs kind of disappear. If you like you can add more chicken fat at this point. Taste and correct seasonings. chill, serve with crackers, on bread or as a salad on lettuce surrounded by tomatoes, peppers, radishes, cukes, or whatever you like. Suitable for either a first course or a light salad meal.
HOME RENDERED CHICKEN FAT (Schmaltz)
Collect in the freezer, fat and excess skin from chickens as you clean them. When you have a goodly amount (more than a cup or so) place fat in a large (1 qt or more) pyrex measuring cup, cover tightly and microwave for 5-6 minutes. Look and see if most of the fat has been rendered from the globules and skin, if not, microwave more. Depending on how much you start with, this can take up to a half an hour! When the fat is mostly rendered and the globules and skin are still yellow, add 1
finely sliced onion, cover and microwave until the globules , skin and onions are well browned, but not burnt. (careful here as it can start to burn rapidly). Pour off liquid fat into a jar and add some salt. This is the chicken fat. The remaining cracklings are delcious just eaten out of hand, put on a cracker, or on rye bread. (Never white bread) :-)
Traditionally this was made on the stove top and the pan was impossible to clean, so I devised the microwave method.
If you find this too big a bother, you can make a substitute using cooking oil (not olive) and flavoring the liver with chicken buillion powder or smashed cubes in place of some of the salt called for. Not as good, but easier on the cook and the heart.
Each (app 1/3 cup) serving contains an estimated:
Cals: 67, FatCals: 35, TotFat: 4g
SatFat: 1g, PolyFat: 1g, MonoFat: 2g
Chol: 133mg, Na: 79mg, K: 88mg
TotCarbs: 2g, Fiber: 0g, Sugars: 1g
NetCarbs: 2g, Protein: 5g
We used rendered duck fat and served it in a sandwich with dark rye bread, extra onion, and beet horseradish. This is better than I've had in any kosher deli. Thanks to Wendy for sharing her family recipe.
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bearbttm 4 years ago
promfh 7 years agoWe used rendered duck fat and served it in a sandwich with dark rye bread, extra onion, and beet horseradish. This is better than I've had in any kosher deli. Thanks to Wendy for sharing her family recipe. [I posted this recipe.]