Return to Main Recipes Page/Return to Home Page
1 pound chicken livers
Wash and trim chicken livers. Drain and pat dry. Season livers with garlic powder, paprika, and freshly ground black pepper. Broil on a special pan with holes in the bottom and another one under to catch the drippings, turning once, until no longer bloody, but still soft. (Broiling kashers the liver.)
Meanwhile, in a large frying pan, sauté fresh garlic and onions in olive oil or schmaltz until light brown. Add broiled livers, and continue to sauté until livers are fully cooked, and onions are brown. Allow to cool.
Grind the liver, onions and hard-cooked eggs in a meat grinder or process in work bowl of food processor adding additional raw onions to taste (about 1/4 to 1/3 cup).
Chill overnight. Adjust seasonings, adding salt if necessary.
Poster's Notes:
Posted by Barbara Wasser
Nutritional Info Per Serving: N/A
1 cup chopped onions
2 cloves garlic chopped
2 eggs hard boiled and peeled
3 tbsp. chicken schmaltz or olive oil or Vegetarian Schmaltz (click here for
recipe, but should not be used by Ashkenazim for Pesach)
Garlic powder
Paprika
Freshly ground black pepper
Salt
1/4 cup onion minced (raw)
May be served with additional chopped egg and/or fresh grated onion. May be used as an appetizer/salad or spread on crackers or party rye as an hors d'oeuvre OR use as a filling for a wonderful sandwich--garnish with lettuce and tomato and sliced onion.