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July 2017

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Chopped Liver

I bought a package of 4 chicken thighs with skin so I could make the authentic Jewish Chopped Liver recipe Kristina Koerner-Jessop sent me.

The skins are rendering up their fat onto me as I type. I should get the 1/4 cup I need for the recipe. The meat and bones of the thighs went into a pot with some gizzards to make Chicken Paprikash.

I will edit this post as things progress.

[Edit] The Chopped Liver is sweeter than my version, probably because of all the onions. I had a problem with a couple of the egg yolks not getting mixed in properly. That could be solved by chopping the eggs before adding the livers.

Always look through your livers before adding them. This batch had a Gallbladder. The gallbladder is attached to the livers. Usually they cut it out but sometimes one gets through. It's a green sack that stains everything it is in contact with, and makes things bitter. I had to look through all the livers and cut out any green spots. The green is not rot, it is just bile, which is bitter.

I'm not sure if this recipe is any better than mine. I would need to make the two at the same time and do a taste test. My recipe is easier because it uses fewer onions, and simmers the onions and livers so there is no worry about burning them. My recipe also uses fewer eggs and no added schmaltz.

Authentic Jewish Chopped Liver
Ingredients
6 large eggs, hard boiled and cooled
1/4 cup rendered chicken fat (schmaltz)
6 yellow onions, finely chopped
16-20 oz chicken livers, well rinsed and patted dry
Kosher salt and freshly ground pepper
2 tablespoons finely chopped parsley
Matzo, for serving

My Chicken Liver Pate
Ingredients
2-3 hard boiled Eggs
16-20 oz raw Chicken Livers
1 medium Onion, coarsely chopped
1 cup Water
Salt & Pepper to taste

My Chicken Paprikash turned out pretty good too. Although I didn't have as much Paprika as I would have liked and I added 3 bell peppers because I have too many bell peppers. But it is hard to go wrong with chicken soup. (Technically this should be braised chicken and gizzards in a paprika and sour cream sauce, but I pulled all the bones out, made the Knopfli in the soup, and it is more like a thick creamy stew with dumplings.)

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