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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (120g) Recipe makes 12 servings The following items or measurements are not included below: crispy fried chicken skin and fat |
||
| Calories 175 | ||
| Calories from Fat 89 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.9g | 15% | |
| Saturated Fat 3.1g | 15% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.1g | ||
| Cholesterol 370mg | 123% | |
| Sodium 82mg | 3% | |
| Potassium 262mg | 7% | |
| Total Carbohydrate 1.8g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.5g | ||
| Protein 18.3g | 36% | |
Chopped Liver
By: DrGaellon
Nov 30, 2008
My grandmother always used both chicken and beef liver, and it had to be broiled to make it kosher. Use Schmaltz and Gribenes (Rendered Chicken Fat) for the schmaltz and gribenes. She only made this for Passover.
SERVES 12
Ingredients
- 2 lbs chicken livers
- 1/2 lb beef liver
- 1 onion, quartered
- 3 hard-boiled eggs
- 1/2 cup crispy fried chicken skin and fat (gribenes)
- 1/4 cup rendered chicken fat (schmaltz)
Directions
1
Broil the livers until done, about 3-5 minutes on each side.2
Pass livers, onion, eggs and gribenes through a meat grinder with a coarse plate. Stir in chicken fat.3
Serve sprinkled with kosher salt. Serve with fresh challah, or matzo, or crackers.
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Browse similar recipes by category
- Course > Appetizers > Spreads
- Main Ingredient > Meat > Poultry > Chicken > Livers
- Main Ingredient > Meat > Beef > Organ meats > Liver
- Cuisine > European > Jewish (Ashkenazi)
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Small Appliance
- Occasion > Holiday/Event > Religious > Passover
- Occasion > Holiday/Event > Religious > Rosh Hashana
- Dietary > Kosher
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