May 2, 2014
Author: Joey Altman
Servings: 3-4 cups of chopped liver (about 16 appetizer portions).
1 1⁄2 pounds fresh chicken livers
1⁄4 cup schmaltz or vegetable oil,
divided 1 large yellow onion,
coarsely chopped 5 hardboiled eggs,
peeled and diced (divided)
Salt and black pepper to taste
1⁄2 cup gribenes (optional)
a small handful of fresh Italian parsley, minced for garnish (optional)
Rye toast or grilled rustic bread.
Season the livers with a liberal amount of salt and fresh ground pepper.
Cook the seasoned chicken livers, half at a time, in a large skillet on medium heat with a few tablespoons of the schmaltz or oil for about 5 minutes, turning them every couple of minutes. The livers should be browned and firm but still pink inside. Transfer them to a large mixing bowl.
Return the pan to the heat with a little more schmaltz and fry the chopped onion in the skillet over medium heat for 5-6 minutes until golden brown then add the fried onion to the mixing bowl, along with 4 of the chopped hard boiled eggs and the gribenes (optional). Season all ingredients generously with salt and pepper.
Place everything into a food processor with a metal blade and pulse for about 30 seconds, stir with a spatula then continue processing until semi-smooth.
Season to taste.
Chill the chopped liver for 2 hours in the refrigerator.
Garnish with remaining diced hardboiled egg and minced parsley. Serve with rye bread or grilled rustic bread.
2 cups chicken skin, rinsed, patted dry with paper towels and cut into small strips. 1⁄2 onion, sliced thin.
Place the skin into a cast iron or non-stick skillet low heat and let it cook for about 15 minutes. Fat will start to pool at the bottom of the skillet. Strain off the fat into a heat-proof bowl. Place the golden brown skin pieces onto a paper towel lined plate. Return skillet to the stove with a spoonful of the rendered chicken fat and cook the onions until they’re golden brown.
Combine the fried onions and skin in a bowl and season with some salt and pepper.