Chopped Chicken Livers

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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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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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Totally authentic taste

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