by kirra » Thu Apr 16, 2009 12:24 am
Chopped Chicken Liver
Andrew Zimmern
Ingredients:
2 lbs. fresh chicken livers
1 large yellow onion, minced
1/4 c. rendered chicken fat (schmaltz)
1 t. minced parsley
2 hard-boiled eggs
1 box matzo
Preparation:
Drain and pat dry livers. Saute onions in 1 T. schmaltz over medium heat until lightly caramelized (just past beige). Reserve.
Fry livers to medium (pink) in 1 T. schmaltz in the same pan over medium high heat. Reserve livers.
Grind liver and onions through a food mill by hand or pulse in a food processor.
Add parsley, grate eggs, and fold in. Add remaining schmaltz or more to taste; season with salt and pepper. Chill chopped livers. Serve with matzo.
[b][size=150]Chopped Chicken Liver[/size][/b]
Andrew Zimmern
[b]Ingredients:[/b]
2 lbs. fresh chicken livers
1 large yellow onion, minced
1/4 c. rendered chicken fat (schmaltz)
1 t. minced parsley
2 hard-boiled eggs
1 box matzo
[b]Preparation:[/b]
Drain and pat dry livers. Saute onions in 1 T. schmaltz over medium heat until lightly caramelized (just past beige). Reserve.
Fry livers to medium (pink) in 1 T. schmaltz in the same pan over medium high heat. Reserve livers.
Grind liver and onions through a food mill by hand or pulse in a food processor.
Add parsley, grate eggs, and fold in. Add remaining schmaltz or more to taste; season with salt and pepper. Chill chopped livers. Serve with matzo.