Chicken Liver - gehakte leber
by Burkaboy Is that my buréka?
photo used by permissions
Can either be made the old fashioned way by
chopping everything by hand or the more
modern method, with a food processor. I
prefer the latter however the texture is
more like a pate de foie instead of the
classic "gehakteh" [chopped] one.
10 - 12 servings
- 1 lb
- 1 -2
large onions, cut in half rings & fried or
or vegetable oil
- 1 large
egg, hardboiled, or more, up to 3
- 1/4 c
Manischewitz wine [or similar sweet red]
- 1 tsp
- 1/2 - 1
tsp onion powder & garlic powder, each
- 1/2 tsp
- salt and
pepper to taste
onion for garnishing/serving (use from above
Direction and Method:
Peel and cut onion in half. cut each half
into thin half rings. heat schmaltz or oil
and fry onion until golden brown but not
crispy. set aside covered.
oven to about 475 F and place the chicken
livers on a tin foil, separating each
beforehand. if there is excess fat on them,
remove it before grilling. —
livers for 20 minutes until they look
browned and the liquid released is clear. to
test if they are cooked, cut one in half. it
should be slightly pink inside.
livers from the oven and let them cool.
discard the liquid.
Place the onions in the processor and pulse
a few times to break them up. add the livers
and pulse a few more times.
the eggs, the wine and seasonings and pulse
more until you get the texture you like.
and adjust seasonings.
place the liver, onion or griven and egg on
a board and with a cleaver chopped it to the
desired fineness. place this in bowl and add
the remaining ingredients. adjust to taste.
one of the
most typical appetizers served at Jewish
holiday meals or functions is the famous
chopped liver. for those who are adventurous
enough to make it themselves, this dish can
be whipped up in no time and with little
effort — most people, however, seem to buy
it from the deli these days.
the best chopped liver is made from schmaltz
and griven [rendered chicken fat, onions &
cracklings (skin)]. the taste of the once
ubiquitous schmaltz is unique but is no
longer a common household pantry item as it
was in the days of our parents and
grandparents. regardless, i like to have a
small supply frozen for the times i want to
make something like chopped liver. as for
griven, an old world delicacy, well ... it's
something that has to be eaten to truly
appreciate. it's no wonder why it brings
back memories for older generations — it
really is that good :)
Passover purposes, chopped liver is usually
served on pieces of matza instead of challah
as is done the rest of the year. topped with
fried onions, it can be garnished with
hardboiled egg and/or cucumber slices.