Ingredients
-
6
-
1
-
1
-
2
-
3/4
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Jewish Deli-Style Chopped Chicken Livers, 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 , Wonderful and so easy to make! OY !, 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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Steps
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1
Done
|
Prepare the Schmaltz as Directed in the Recipe. Rinse the Livers and Pat Them Dry With Paper Towels. |
|
2
Done
|
in 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. |
|
3
Done
|
Using the Same Pan, Heat Another 2 Tablespoons of the Schmaltz and Add the Onion. Cook, Stirring Occasionally, Until Golden Brown, About 10 Minutes. |
|
4
Done
|
Transfer 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. |
|
5
Done
|
Serve With Toast, Crackers, or Mazto and Cornichons. |
