Use only chicken liver to make this dish. Use schmaltz (chicken fat) . Do not
substitute oil or any other fat. If you are concerned about cholesterol, eat chopped
liver less often. Chop all the ingredients by hand rather than by machine. Eat it
in small portions — it is very rich — and make it only for special occasions.
- 1 pound chicken livers (fresh, not previously frozen)
- 2 cups finely chopped
- 3 hard-boiled eggs
- 6 tablespoons schmaltz
- Salt and black pepper
- A few gribenes (optional)
- Heat broiler to 500 degrees F.
- Broil livers on broiler rack 4 inches from the heat source for 3 minutes on each
- Remove from the oven and finely chop livers.
- Melt 6 tablespoons schmaltz in skillet and sauté onions over medium/low heat
until soft and just beginning to brown.
- Add chopped liver pieces and sauté 1 minute
- Remove from heat.
- Pour contents of skillet into a mixing bowl.
- In a separate bowl, chop the eggs and add them to the liver mixture.
- Mix in the
salt, pepper, and gribenes (if using).
- Mix everything together until well blended.
- Chill for at least 3 hours in the refrigerator before serving.
Source: Old and New Israeli Jewish Cuisine