Condiments, Dressings & Sauces > Jewish Recipes > Gehakte Leber >
1 LB chicken livers (do not use frozen)
1 large or 2 small onions, chopped
4 hard-cooked eggs, peeled & chopped
1/4 C vegetable oil or schmaltz (rendered chicken fat, see below)
Salt, black pepper & paprika to taste
In a large skillet, sauté onions in vegetable oil or schmaltz until semi-translucent. Add chicken livers and cook for about ten minutes, turning occasionally. Allow mixture to cool before lacing in a food processor or blender with chopped hard-cooked eggs; blend on chop setting as not to cream chicken livers. Add salt, black pepper and paprika; mix gently. Transfer mixture to a covered container and chill before serving. Keep unused portions refrigerated.
Suggestions: Serve on crackers or Challah bread.
Healthier Variations: Omit oil or schmaltz and broil chicken livers rather than frying; add mayonnaise to taste for moister consistency; for vegetarians, substitute chicken livers with chopped mushrooms and fresh parsley.
Rendering Chicken fat (schmaltz): Use three cups of chicken fat and skin. Place fat and skin scraps in a heavy bottomed, non-reactive pot (cast iron, copper and aluminum might give schmaltz an unpleasant taste). Cook over low heat, stirring occasionally, until scraps render fat and begin to brown. Increase heat to medium. Continue to cook, stirring frequently, until chicken scraps are golden brown and somewhat crispy, but not burnt. Remove from heat and allow to cool for a five minutes. Strain mixture through a colander or meshed strainer into a heatproof glass container. Cover and store in refrigerator for up to six months.
Food Fare Culinary Collection: Jewish Cuisine
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