Fabulous! Marvelous texture & consistency (& of course the flavor is eye rollingly delish) - always gets devoured at our holidays tables by everyone! FTR - he clearly stated not Kosher so do not get the kurfuffle in the reviews. Leave out the butter, sugar & whatever else you do not feel is "authentic" enough for you. Or better yet, make your own nana's recipe altogether.
This may be tasty but it is in no way an authentic Jewish recipe. Kosher laws would not permit the use of a dairy ingredient (butter) in a meat dish. Cream sherry and garlic powder were ingredients unknown in Smela Gubernyia at the beginning of the last century. Even sugar is a questionable additive. Authentic chopped liver consists of liver, onions, schmaltz (chicken fat), possibly eggs, salt and pepper and nothing else.
Great recipe, We will bring in the New Year with this one! I too save chicken fat from leg quarters in the freezer, along with the rendered chicken fat from oven roasted chicken. It comes in handy for lots of flavor added cooking!
One doesn't buy chicken fat in a big city in the North, either. I make my own schmaltz by saving fat and skin that I trim from chicken quarters that I prepare for other meals. I save it in small plastic containers in the freezer until I have two or three cups, then I cook it down and make my own schmaltz. It’s not that much work and well worth the effort. This is the secret to really delicious pate. This recipe is very close to my late mother-in-law’s which sadly, died with her.
Pate yes, "Authentic" Jewish recipe this is NOT. Read Chef #317056's explanation for more. My recipe involves Kosher Chicken Livers, hard boiled eggs, large onion, olive oil, salt and pepper. Others may add papricka and vary the egg/onion/liver ratio, but that is essentially what are the authentic Jewish ingredients
Loved the recipe! Made my own schmaltz with grieven since I couldn't find any in Northern Nevada. Used minced garlic instead of the powder. Tasted as good as the chopped liver I used to get in Jewish delicatesens in Northern NJ. Thanks!
This was excellent but hard to locate schmaltz in a small southern town. Where does one buy chicken fat these days? I would like to make the grieven and keep in freezor.