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Sep 4, 2018 · Traditional recipe for chopped chicken livers with schmaltz and gribenes. Deli-style Jewish holiday recipe for Passover, Rosh Hashanah, or just because.
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- Appetizer
- What Is Chopped Liver?
- How to Cook The Liver
- How to Cook The Onions
- The Schmaltz Showdown: Choosing A Fat For Chopped Liver
- Mincing Methods
Chopped liver is an incredibly simple thing. It involves few ingredients: chicken livers, hard-boiled eggs, onion, and some kind of fat. ("Some kind of fat" is actually being a bit too flexible—it really needs to be rendered chicken fat, called schmaltzin Yiddish; more on that below.) Seasonings are salt and pepper, period. The result is an addicti...
First up is determining how to cook the livers themselves. This is more complicated than it may seem to the uninitiated, since there are kosher laws that govern how the liver needs to be prepared. Of course, those of us who don't keep kosher don't necessarily need to follow those laws, but a good chopped liver recipe should keep them in mind, given...
Once upon a time, the onions in chopped liver were raw, but that's hardly, if ever, how they're prepared now. Today, the debate rages over just how much to cook them: Do you sauté them until they're tender but without much color, or do you go for a more deeply caramelized, sweet result? Traditionalists will argue that super-sweet caramelized onions...
Originally, chopped liver that was made with fatty goose liver would have been mixed with goose fat, but with the adoption of chicken livers came rendered chicken fat. Schmaltz is the term used for that. Technically, it's a generic term for rendered animal fat of any type, but when you're talking about Ashkenazi Jewish food, schmaltz is generally u...
The last test was mincing the livers and hard-boiled eggs. In the olden days, this was done by hand or with a food grinder. Today, most folks opt for the convenience of a food processor. I tried all three methods and, for once, found myself leaning toward the shortcut: The food processor did a great job. As long as you don't run the processor too l...
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- Kosher
- Appetizers And Hors D'oeuvres, Sides, Snacks
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Sep 19, 2024 · Grandma's Chopped Liver. Chopped liver, the Jewish version of chicken liver pâté, may not be as refined, but it's wonderfully flavorful and easy to make in your food processor. Prep Time 10 mins. Cook Time 10 mins. Rest time 2 hrs.
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- Appetizer
Jun 28, 2024 · Learn how to make and use rendered chicken fat, also called schmaltz, which is great for cooking traditional chopped liver and root vegetables.
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- Ingredient
Sep 15, 2017 · 20min Prep Time. 8 Servings. Ingredients. 2 eggs. 1 large Spanish onion, thinly sliced. ½ cup schmaltz, divided. 2 pounds kashered chicken livers, dark edges trimmed off and chopped. ¼ cup brandy. Several sprigs fresh thyme, optional. 1½ teaspoons kosher salt. ½ teaspoon freshly cracked black pepper.
- Appetizers
- 8
- Ashkenazi, Jewish Food
Chicken schmaltz is an integral part of Ashkenazi Jewish cooking. It forms the basis of many traditional recipes (such as chopped liver and matzo balls), and tastes equally delicious when used to cook root vegetables or even popcorn. Read on to find out how to make your own!
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How do you cook chicken liver Schmaltz?
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In short, schmaltz is rendered chicken fat that you get from slowly cooking chicken fat and skin. It’s super flavorful, and just oh so very Jew-y! It makes the perfect latkes, chopped liver or matzo ball. Scroll down to the bottom for some uses for schmaltz and tune back in for the next few weeks for more tasty schmaltz creations! Anyhoo ...
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