Chopped Chicken Liver A La Jennie Grossinger

See recipes for potato sambal with chicken liver and gizzard too.

Recipe Summary Chopped Chicken Liver A La Jennie Grossinger

By far the best chopped chicken liver ever! This is from the recipes used at the famous Grossinger's Resort in the Catskills, NY. Please use real rendered chicken fat; it makes a big difference in the flavor. See the recipe for rendered chicken fat in the footnote of this recipe. Serve with crackers or on lettuce or on a bagel with a tomato slice.

Ingredients | Chicken Liver Recipes

2 tablespoons rendered chicken fat

2 onions, diced

1 pound chicken livers, rinsed

2 tablespoons rendered chicken fat

3 hard-cooked egg yolks

1 teaspoon salt

¼ teaspoon freshly ground black pepper

Directions

Heat 2 tablespoons chicken fat in a large skillet over medium-low heat and cook onions, stirring often, until browned, about 20 minutes. Transfer onions to a food processor, leaving fat in the skillet. Cook chicken livers in hot skillet until firm, lighter in color, and no longer red in the centers, about 10 minutes.

Place livers into food processor with onions and add 2 more tablespoons chicken fat, egg yolks, salt, and black pepper. Process until smooth, 1 to 2 minutes.

How to render chicken fat: Remove fat and the fatty skin from chicken. For each cup of fat to be rendered, you need 1/4 cup sliced onions and 1 slice apple. (I usually only use onions). Wash and drain the fat and cut into small pieces. Cook over low heat until the fat is almost melted. Add the onions and apple and cook until the onions brown. Cool and strain. The onions and pieces of skin (gribenes or cracklings) can be used for other things.

Info | Chicken Liver Recipes

prep: 15 mins cook: 30 mins total: 45 mins Servings: 8 Yield: 8 servings

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