My Jewish ancestors on my mom’s side CHEER when I make chopped liver. It’s funny, my Jamaican, paternal grandfather worked in a Jewish hotel, so he was partial to chopped liver as well. For my paternal grandmother, no trip to Zabar’s was complete without picking up some chopped liver with the good rye bread, the one with the seeds.
- 2 ounces chicken skins,
- 8 ounces yellow onions, sliced thin
- 1 pound raw chicken livers
- 1/3 cup chicken fat and/or olive oil
- 2 - 3 hard-boiled eggs
- kosher salt
- freshly ground black pepper
- Fresh dill. roughly chopped
- Place the chicken skins in a saucepan with 1/4 cup of water and cook over medium heat, stirring occasionally, until the skins become golden brown and crispy. Remove the skins from the fat with tongs and drain them in a strainer over a container to catch the fat. When cool, chop up the chicken skins into large crumbs aka gribenes.
- Measure the cooled, leftover chicken fat from the drained skins and the fat in the pan and add more melted chicken fat or olive oil to make 1/4 cup of fat. Return that fat to a medium skillet, over medium-low heat and add the onions. Season with salt and freshly ground black pepper. Cook them slowly until they are golden brown.
- Remove and reserve the onions. Add the remaining fat to the pan and cook the chicken livers with sal until they are just cooked through. Cool.
- In the food processor, fitted with the steel knife, put the chicken livers, the onions, and 2 of the hard-boiled eggs process until smooth. Season with salt and freshly ground black pepper to taste.
- Schmear the chopped liver on a plate. To garnish it, chop the third egg (I used an egg slicer and turned the egg a couple of times). Sprinkle with the egg, the chicken skin crumbles and fresh dill. Serve with rye toast points or crackers.
Yield: 1 pint of chopped liver