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Chopped Chicken Livers Recipe

Chopped Chicken Livers

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (5)

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Average Rating:

Total Reviews: 5

Showing 1-5 of 5

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  • on August 25, 2010

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    Great and easy to make. Did not use Chicken Fat.. Just Olive Oil. O.K. so not just like grandmother made, but good enough for me.

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  • on December 27, 2007

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    I would have given this 5 stars, but i don't agree with not using the processor - I processed half, and chopped half - tasted just like my Jewish neighbor's - perect - another thing she taught me was to flambe' with brandy at the end of the liver cooking - worth the smoke alarms going off!

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  • on July 17, 2006

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    Totally authentic taste

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  • on July 02, 2006

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    This is the best recipe I've ever come across. It's a pain in the tukas (my Yiddish spelling - not so good. Worth every grease spattering - cholesterol filled moment. Don't even think about tossing the gribinitz (again with the spelling, the little brown bits left from rendering the chicken skin and fat - it's the BEST sprinkled on top. Serve with some nice pumpernickle toast or matzo, some little dill pickles followed by a nice brisket with kugel or latkes, maybe a little cucumber salat to cut the richness and you're in the old country.

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  • on December 08, 2004

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    this is a simple recipe that tastes like home. the schmaltz makes it!

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