KATZ DELI CHOPPED LIVER

Katz Deli Chopped Liver image

Provided by Annacia * @Annacia

Number Of Ingredients 15

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1 pound(s) beef livers, cleaned
1 pound(s) chicken livers, cleaner
6 tablespoon(s) rendered chicken fat (schmaltz), recipe follows
1/3 cup(s) vegetable oil
1 large yellow onion, thinly sliced
6 tablespoon(s) rendered chicken fat (smaltz)
2 - hard-cooked large eggs, finely chopped
- kosher salt and freshly ground black pepper, to taste
FOR SERVING:
- toasted or untoasred rye bread
SMALTZ
8 ounce(s) chicken fat and/or skin, cut into small pieces
1 - sprig fresh thyme or 1/4 teaspoon dried thyme
1 clove(s) garlic, minced
2 tablespoon(s) cold water

Steps:

Heat broiler to high, and place beef livers on an aluminum foil-lined baking sheet. Broil, turning once, until cooked through, about 10 minutes; transfer to a food processor.
Place chicken livers on baking sheet and broil until cooked through, 8-10 minutes; add to food processor.
Heat oil in a 10″ skillet over medium heat and add onion; cook, stirring often, until soft, 10-12 minutes. Transfer to food processor, along with fat, eggs, salt, and pepper; process until smooth. Transfer to a medium bowl, cover with plastic wrap, and chill.
SMALTZ: In a small saucepan combine the chicken fat and/or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week. Makes about 1/2 cup
Note: Trim chicken fat and skin from whole birds before roasting and store in the freezer until there is enough to render