Henriette's Chopped Chicken LiverDescriptionAnyone planning on cooking for a‘break the fast’ meal to mark the conclusion to Yom Kippur will love this easy, do-ahead recipe. Anyone who is not observing will also love them—you don’t have to be Jewish to love great food, but it helps.
Ingredients
InstructionsDrain and pat dry the livers.
Sauté onion in 1 T. schmaltz over medium heat until lightly caramelized (just past beige). Reserve. Fry livers to medium (pink) in 1T schmaltz in the same pan over medium high heat. Reserve livers. Grind liver and onions through a food mill by hand or pulse in a food processor. Add parsley, grate eggs, and fold into mixture. Add remaining schmaltz (or more to taste). Season with salt and pepper. Chill chopped livers. Serve with the matzoh. |
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