Chopped Chicken Livers

Total Time:
35 min
15 min
20 min

4 to 6 servings

  • 1 pound chicken livers, (preferably fresh)
  • 6 tablespoon rendered chicken fat (schmaltz), recipe follows
  • 1 cup coarsely chopped onion
  • 2 teaspoon kosher salt plus more
  • Freshly ground pepper
  • 2 hard-cooked large eggs, finely chopped
  • Serving suggestion: Toasted rye or pumpernickel bread and cornichons
  • 8 ounces chicken fat and/or skin, cut into small pieces
  • 1 sprig fresh thyme or 1/4 teaspoon dried thyme
  • 1 clove garlic, minced
  • 2 tablespoons cold water
  • Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.

  • In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.

  • Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.

  • Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.

  • In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.

  • Cook's Note: Trim chicken fat and skin from whole birds before roasting and store in the freezer until there is enough to render.

  • Yields: about 1/2 cup

  • Copyright 2001 Television Food Network, GP. All rights reserved

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4.8 5
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Totally authentic taste item not reviewed by moderator and published
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. item not reviewed by moderator and published
this is a simple recipe that tastes like home. the schmaltz makes it! item not reviewed by moderator and published
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