2 hrs 20 mins
The Jewish version of pate, this rich spread gets a flavor boost from the sweet caramelized onions and the rendered chicken fat. Not a dish for the faint of heart, literally. It's wonderful on little pumpernickel squares with cornichons, but in a Jewish deli you can also find it spread between two slices of rye for lunch. Can be made 1 day ahead and kept in the refrigerator. From the Take-Out Menu Cookbook.
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- 6 tablespoons schmaltz (see related recipe)
- 1 lb chicken liver, trimmed of any visible fat and membrane
- 1 medium onion, coarsely chopped (about 1 cup)
- 2 large eggs, hard-cooked and chopped
- 3/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- toasted rye bread
- matzos, and
- cornichon, for serving
- 1Prepare the Schmaltz as directed in the recipe. Rinse the livers and pat them dry with paper towels.
- 2In a large saute pan set over meidum heat, heat 2 tablespoons of the Schmaltz and saute the livers until browned, turning once, about 2 to 2 1/2 minutes per side. They should be just barely pink inside. Don't overcook them or they will be dry. Transfer the livers to a cutting board to cool.
- 3Using the same pan, heat another 2 tablespoons of the Schmaltz and add the onion. Cook, stirring occasionally, until golden brown, about 10 minutes.
- 4Transfer the cooked onions and livers to the bowl of a food processor. Add the eggs, salt, pepper, and remaining 2 tablespoons of Schmaltz. Pulse 6 to 8 times, until coarsely chopped. Do not puree. Taste for seasoning and chill at least 2 hours before serving.
- 5Serve with toast, crackers, or mazto and cornichons.
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Nutritional Facts for Jewish Deli-Style Chopped Chicken Livers
Serving Size: 1 (177 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 353.3
- Calories from Fat 244
- Total Fat 27.1 g
- Saturated Fat 8.2 g
- Cholesterol 514.5 mg
- Sodium 552.6 mg
- Total Carbohydrate 3.0 g
- Dietary Fiber 0.4 g
- Sugars 1.3 g
- Protein 22.6 g