Very easy to make, andfor most of us a very welcome treat
Lower calorie Chopped liver (just as delicious !!)
Chopped liver, is a mainstay of a Jewish diet. My American friends. Often say. “What am I, chopped liver? “If they feel they have been ignored or overlooked. I find this phrase quite amazing because chopped liver is something never to be ignored or overlooked!
There are many versions, of Chopped liver, quite a few are oozing. with schmaltz which I personally don't like nether does my stomach! Over the years I tried and practiced until I found a way of making chopped liver, which Is less schmaltzy and calorific to, however it really is just as delicious, (the traditionalists among us can always melt down and add their own schmaltz.)
Ingredients.
1 lb of kosher chicken livers.
2 onions chopped and sliced.
1 dessert spoon of vegetable oil
1 Bay leaf.
Half a litre. of chicken soup or chicken stock that has been cooled and has the fat on top
3 hardboiled eggs shelled and chopped.
Salt and pepper to taste.
Method.
Heat the oil in a heavy bottom pan that has a lid.
Peel and chop your onions, very finely, add the onions to the oil. cook on a medium heat, until the onions are transparent.
Add your chicken stock. bay leaf and bring to a boil then simmer.
Take your liver, cut into cubes. and place into the stock. (If you're using. ready koshered liver it will have been grilled over an open flame)
Simmer for 10 – 15 minutes.
Remove the liver and onions. from the stock. (But set the stock aside, as you might need this to add moisture the liver)
My grandmother always minced her, liver& her egg and onion together. When I cooked for the kosher delicatessen, we often used to chop the liver by hand to get the right consistency although this is harder work, I always found it relaxing and gave great satisfaction.
Nowadays. many people use a food processor to make chop liver, However, this turns it a pate.
So, if you are going to use a food processor, pulse the liver and onions very lightly. It needs to a mixture between smooth and chunky consistency.
After you have chopped your liver, and the onions add two of the chopped eggs setting aside one, aside for the top of the chop liver.
Mix the eggs, the onion, and the liver together, season to taste. At this stage add little of the chicken soup stock If the liver seems dry.
Put the chopped liver. Decorate with the other chopped egg on top. (Some people add parsley as well) If you want some melted schmaltz, this is the time to add it.
Cover with cling film & store in the fridge. Chopped liver should be eaten at room temperature, therefore, take it out to the fridge (unless it's a really hot day.) about 15 minutes before you're going to eat it.
Serve, with, Matzoh or Challah plus homemade Hamish pickled cucumbers, that recipe will come soon!
