Grandma Eleanor’s Chopped Liver

 

Appetizer

Grandma Eleanor’s Chopped Liver

Eleanor Marrich was Zak H. Stern’s maternal grandmother. She used to make the chopped liver in a hand-grinder. You can use a food processor. Rendered chicken fat, or schmaltz, is made by taking the fat off the chicken and heating it until liquefied. It’s available in some supermarket frozen food sections. The hard little bits that don’t melt are called gribenes — “To die for,” says Stern’s mother, Leslie.

1/4 cup rendered chicken fat (schmaltz), plus a few more tablespoons as needed

3 large onions, chopped

1 pound chicken livers

4 large eggs, hard-cooked and chopped

2 to 3 tablespoons chicken broth or hot water

Salt to taste

In a large skillet, heat 3 tablespoons of chicken fat over medium-high heat until it liquefies and starts to shimmer. Add the onions and stir to coat. Reduce heat to medium and cook, stirring occasionally, for 15 to 20 minutes, or until onions are golden-brown and translucent and have produced a lot of liquid. Remove from heat and allow to cool.

In a saucepan, heat 1 tablespoon of chicken fat over medium-high heat Add the chicken livers. Cook 5 to 8 minutes, stirring occasionally, just until they are cooked through and not pink inside. Do not overcook. Remove to a small bowl to cool.

In a food processor, pulse chicken livers just a few times, so they’re coarsely ground. Spoon them into a mixing bowl.

Briefly process the onions, reserving any accumulated onion broth. Mixture should be wet and coarse. Stir onions into chopped chicken liver. Mix in the chopped egg.

Stir in chicken broth or hot water a tablespoon at a time, moistening to desired consistency. You may also add another tablespoon or two of chicken fat. Season with salt to taste. Makes 2 cups, about 8 servings.

Per serving: 180 calories (60 percent from fat), 11.8 g fat (3.6 g saturated, 4.6 g monounsaturated), 294 mg cholesterol, 13 g protein, 4.5 g carbohydrates, 0.7 g fiber, 82 mg sodium.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category