RFCJ RECIPE ARCHIVE
Posted by : Mimi Hiller Chopped Liver, Low-Fat #1 - meat
My aunt created this recipe years ago. Yes, I balked at anything claiming to be lowfat that could possibly taste as good (or in this case, better) than the full-fat version. For those who like chopped liver but avoid it because of all the schmaltz, take heart...this has NO schmaltz. Basically, all you have to worry about is the liver itself. [Clearly, those who follow kashrut will first broil the liver. Since this will make it drier, some compensation will have to be made.] LOWFAT CHOPPED LIVER 2 T. Canola oil 2 large onions, sliced 1 lb. chicken livers, rinsed, drained and patted dry 1/4 to 1/2 cup water 2 slices challah, torn into small pieces 1 hard-boiled egg salt pepper* Heat a large frying pan over medium high heat and add oil. Add onions and saute until soft and starting to brown. Push onions to the side. Add livers to the pan and saute till fully cooked. Stir frequently to avoid overcooking. Remove livers and onions to food processor; process till almost smooth. Add water to pan over low heat and stir, scraping up browned bits. Add challah to pan and stir, allowing bread to soak up liquid. Continue cooking bread till all liquid is absorbed. Add moist bread, hard-boiled egg, and salt and pepper (to taste) to the liver-onion mixture. Process till the right consistency. Serve warm or cold. *I tend to go light on the salt and heavy on the pepper.
