Jewish Cooking: Recipe for Chicken Livers


         

kosher chopped chicken liver recipe

 
 
 
 

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Chopped Chicken Liver Recipe

By Aviva Goldstein

A favor side dish in our house is chopped liver. It is easy to make and delicious. It makes the average table look special, because it is special. I serve it as an appetizer by putting a scoop of chopped liver on a lettuce or cabbage leaf. It looks regal and makes a simcha look special.

Chopped liver does not keep long. Make certain to keep it in the refrigerator and only take it out when it is being served.

My family enjoys it not only on the Shabbat or on Yom Tov, but during the weekday, leftovers go fast. They spread it on crackers or make a sandwich and before you know it, it is gone. Not only is it tasty, but it is healthy, it has more iron than all other foods. So remember not only are chopped chicken livers a tasty food, you are giving your family the best in healthy eating.

Here is my recipe for chicken liver:

    800 grams of Kashered chicken livers
    2 hard-boiled eggs
    3 large onions finely diced

Fry onions in large frying pan with enough oil to cover the onions. Fry until golden brown in canola or soy oil then let cool.

Grind kashered livers in food grinder, and then add eggs to grinder. Add the fried onions with oil to mixture, and mix thoroughly then add salt to taste and remix.

Special Note:

Kashering of chicken livers is a special process. Since according to Jewish dietary law, all meat must be koshered before cooking. This means that in addition to the slaughtering requirement blood must be removed since eating blood is forbidden. With most meats, salting the meat is sufficient, but liver is different. Since the liver is the organ that is use by the animal for purifying the blood, it has more blood than the rest of the meat. Salting is not sufficient to remove the blood. Instead it must be broiled over a fire in order that the blood can flow out freely.

Liver can be purchased already koshered which is recommended since kosher liver is cooked liver and can be used directly from the package to the recipe. The koshering process is involved and a competent authority should be consulted before attempting to kasher it by yourself.

~~~~~~~

from the November 2007 Edition of the Jewish Magazine

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