Traditional Chopped Chicken Liver
Serve this traditional Jewish dish any time of year. Schmaltz is frequently called chicken fat and is sold in kosher markets.
Serves: 8Hands-on: 15 minutesTotal: 2 hours 15 minutesDifficulty: Easy
- 1 medium sweet onion, finely chopped
- 3 Tbsp. olive oil or rendered chicken fat (schmaltz), divided
- 1 lb. fresh chicken livers, trimmed
- ¼ tsp. kosher salt
- ⅛ tsp. ground black pepper
- Sauté the onion in 2 tablespoons oil and set aside on paper towels to drain.
- Sauté the chicken livers in the same pan, adding an additional tablespoon of oil if necessary.
- Either hand chop, grind, or process the livers in a food processor, making sure they are not too fine.
- Mix the onions, livers, and salt and pepper together and chill at least 2 hours.