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Chopped Chicken Liver
updated: Sep 27, 2011, 5:59 AM
By Scarch
When I was teaching at University of Haifa we had trouble eating our usual varied meals. The supermarket down the street, like most Israeli markets, was kosher. The veggies in March were wonderful but the meat was limited to chicken, turkey, and very expensive beef, unless we wanted to seek out an Arab store and buy lamb or goat. One day there was a sale on chicken livers and an opportunity to make an old favorite--gehakte leber, or chopped chicken liver. Here is my recipe, improved through the years. Follow the photo, left to right: fat, onions, livers, port, thyme.
Don't economize on the chicken fat! It's essential for flavor and texture! And Gelsons has it, for the holiday seaason right now. You should have diced onion equal to the volume of the livers. Check that none of the livers still has the dark green bile duct. Throw it away.
Chop the fat finely and render it until the little bits of fat are light brown, add the livers, thyme, port, salt and pepper to taste. Cook (a wok is best) until the livers are grey all over, but no more than that. Take the livers out of the pan liquid (there will be a lot of liquid). Don't you dare put it in a processor. Chop the livers until fine, then add back to the liquid in the pan and blend. The hard boiled egg is to be minced and added, or spread on top à la mimosa, according to taste. Some readers will claim that their grandmothers would slap me silly for various transgressions, but I have expert supporters too.
And my colleagues at Haifa? I told them I had made gehakte leber and they said "Huh?"
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