Free Recipe Lower Fat Chopped Liver
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Lower Fat Chopped Liver Recipe
1 lb Liver; chicken, beef or a
-combination-I prefer beef
-liver-less pasty
1 lb Peeled onions
5 Hard boiled eggs_Whites
-only- feed the yolks to the
-dog mixed with the
-drippings from the broiled
-liver
2 MEASURED-NOT EYEBALLED Tbs
-schmaltz-If you don t want
-to use this; use oil and
-some chicken soup powder.
Salt; (optional)
Freshly ground black pepper
-to taste-I use lots!
Lower Fat Chopped Liver Preparation
Devised by Wendy Baker Makes many servings as first course or party spread, or summer shabbat lunch. Method-this is for a foodprocessor-to avoid pastiness follow the directions carefully-It took me many tries to work this out. If you use a hochmesser and wooden bowl you can push the egg whites twice through a strainer to save chopping. 1-chop the onions and start cooking them in a non-stick pan adding the chicken schmaltz after the onions have cooked down somewhat. Let them get at least light brown and stir frequently 2-While the onions are cooking, broil the liver to fairly well done (the insides should not be pink as this adds to the pastyness. 3 chop the eggwhites in the processor and put in a bowl, wiping out the processor bowl. 4 chop the liver BRIEFLY, you want to retain some texture-this is where the beef liver works well. 5 mix all the chopped mixtures together by hand in the bowl and add the (salt) and pepper. Taste and adjust seasonings. Refrigerate before serving. This comes out a bit drier than the traditional with lots of schaltz, but has a delicious flavor. Don”t try to chop all the things at the same time, it just doesn”t work out. Posted to JEWISH-FOOD digest by W. Baker <wbaker@panix.com> on Oct 29, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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