Schmaltzy Chopped Liver October 7, 2013

Filed Under: Cassoulet seasoning,Recipe - Sue Fuirst @ 5:39 pm

Schmaltzy Chopped Liver

1 medium onion, sliced

2 generous tablespoons schmaltz aka chicken fat

1 lb chicken liver

2 tablespoons calvados (apple brandy), optional

2 hardboiled eggs

¼ tsp Cassoulet Seasoning

Kosher salt and ground white pepper

Heat schmaltz over medium heat in a sauté or fry pan.  Add onions and cook, stirring frequently, 15-20 minutes, until onions begin to caramelize.  Add chicken liver to pan. Season with the Cassoulet Seasoning and salt and pepper. Cook until liver begins to brown on the outside, but still tender, about 15 minutes.  Raise heat and add brandy.  Cook 2 minutes until liquid evaporates, stirring occasionally.  Remove from heat and let cool slightly.

Using a meat grinder, feed contents of pan into mouth of grinder.  Alternate liver, egg, liver, egg.  Gently mix and check seasoning.  Moisten with schmatlz and add more salt and pepper, if needed. Serve.

Alternately, a food processor or knife and chopping bowl may be used.

Food Processor:  Coarsely chop liver and hardboiled eggs.  Place them in the bowl of the food processor and pulse until desired consistency.  Do not over pulse.  Chopped liver shouldn’t be completely smooth; you want texture.

Chopping Bowl:  place all in wooden bowl and chop, chop, chop.