Melt the schmaltz in a large frying pan. Saute the onions and garlic in
the schmaltz until the onions are tender. Add the chicken livers and saute
until done. (Livers are done when they are no longer red or pink on the
inside.)
Chop the cooked livers and onions, along with the hard boiled eggs. I
always chop by hand, using a chopper and a wooden bowl. Regardless of how
you chop them, they should be fairly coarsely chopped. Season with a little
salt and a little more melted schmaltz if things are dry.
NOTES:
* Chopped liver Just like Mom used to make -- This is NOT liver pate; it's
chopped liver. And lots of folks who claim to hate liver love this stuff.
* Schmaltz is rendered (melted) chicken fat. If you want to make your own
(which I recommend), get some chicken fat (from the butcher, or from a
chicken you fix; one chicken's fat is plenty). Put the fat in a frying pan
on low heat. Stir the pieces of fat frequently; if there's lots of fat, you
can drain the pan into a container to keep things from splattering too
much. The fat will eventually melt down to a tough, dry blob (the
griveners, which are pure poison, but I love 'em!), at which point you're
done rendering. The liquid fat is the schmaltz.
: Difficulty: easy.
: Time: 30 minutes.
: Precision: no need to measure.
: Alan M. Marcum
: Sun Microsystems, Mountain View, California
: sun!nescorna!marcum
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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