Chopped Liver

• 1-1/4 pounds of chicken livers (about 3 cups)
• 2 large onions, sliced (doesn’t have to be pretty since they will be ground)
• 4 eggs, hard boiled
• 4-6 Tbs. schmaltz (chicken fat), or olive oil
• salt to taste

Render the chicken fat until the gribenes are golden brown. Remove the gribenes and set them aside. Set aside the rendered chicken fat.

If you have a lot of schmalz, use a tablespoon or two to saute the onions and livers. Cook until the onion is soft and the livers are cooked through.

Grind the livers, onions, gribines and eggs. Add 4 tablespoons of schmalts– and more if you like your chopped liver a little more moist. Season with salt. Refrigerate. Serve an a appetizer with matzo, or as a matzo sandwich.

Schmaltz. It adds a distinctive, rich flavor to the chopped liver.

These tasty bits are the gribenes. My grandfather Max loved them. If you don’t eat them all, grind them in with the rest of the ingredients.

For many more passover recipes from my kitchen, please get the book Essential Passover from Scratch: Recipes and Stories from My Mother’s Kitchen