I am a Shiksa.  For some, this could be considered a derogatory term for a woman who is not of the Jewish Faith.  The term has always been used as a term of endearment from my husband, I am not insulted.  Now if he called me a Meshuggeneh (crazy) Shiksa that is another story!  I have always been a fan of foods that were prepared as Passover and Hanukkah Holiday dishes.  The toughest part about cooking these dishes for my family is that often onions and gluten are the main ingredients.  One of the dishes I miss the most is Chopped Chicken Liver.  I made several attempts before I got something that I would even consider serving my guests.

I am told I finally got it right.  More importantly, I can eat it safely and not feel deprived.

Ingredients:

  • 1 lb. Chicken Liver
  • ¼ Cup Schmaltz (Rendered Chicken Fat or ¼ Cup Extra Virgin Olive Oil if you don’t have Schmaltz) Divided in Half
  • ½ Cup Minced Celery and Carrots: 2 Stalks and 2 Baby Carrots
  • 1 Tbsp Unsalted Butter
  • Kosher Salt and Freshly Ground Pepper to Taste
  • ½ tsp Thyme
  • 1 Tbsp Finely Chopped Fresh or Dried Parsley
  • 2 Hard-boiled Eggs Peeled and Diced
Liver Pate'

Directions:

Step 1: Rinse and trim membranes from chicken livers.

Step 2:  Melt the butter and ⅛ Cup Schmaltz in a large skillet over medium heat.  Add the minced celery and carrots and sauté’ for 3-5 minutes until soft.

Step 3:  Add the chicken livers, salt, pepper, thyme and continue sautéing until the chicken livers are brown and slightly pink inside approximately 6-8 minutes.  Remove from heat and let cool slightly.

Step 4: Transfer the chicken liver mixture to a food processor or blender.  Pulse until finely chopped.  Add the parsley and the remaining ⅛ Cup of Schmaltz and pulse to fully combine.

Step 5:  Transfer the chicken liver to a bowl and stir in the finely chopped egg.  If you don’t want chunks of eggs in your chicken liver you can add it to the food processor during Step 3.

Step 6:  Cover and chill at least 1 hour before serving.

 

Serve on Matzo or “absolutely gluten free original flatbread” crackers that are certified gluten free and Kosher.

*This recipe calls for Schmaltz a Yiddish word for rendered chicken fat.  This is a challenge to find in stores.  Some butchers and specialty grocery stores will have it around the Holidays.  Each time I roast a chicken or turkey I will refrigerate the drippings and the fat will form a congealed layer that is easy to scoop off.  I put it in a container and freeze for use during the Holidays.