RFCJ RECIPE ARCHIVE
Posted by : Wendy Baker Chopped Liver, Low-Fat #2: Gehakte Laber - meat
I do a lower fat version that tastes quite good. 1 lb liver, either chicken or beef liver 1 lb onions. finely chopped 2 tbsps (measured) shmaltz or oil 4-5 hardboiled egg whites. salt and fresly ground pepper to taste. If using oil, use some chicken soup powder in place of the salt. What is important in making this version is that 1, the liver must be broiled quite well done 2 each ingredient, liver, onions, egg whites, must be chopped separatly and combined at the end. I use a food processor carefully for this. The separate chopping prevents the ingredients from getting mushy . Chop the egg whites and place in a bowl Chop the onions and saute in a non-stick pan with the schmaltz or oil until lightly browned. Watch like a hawk and keep turning to prevent burning. Put into bowl with the egg whites. Salt and broil the liver until no pink remains, which also prevents mush Chop and add to the bowl. Mix everything together and pepper generously to taste. Add salt or soup powder to taste, or omit entirely. Refrigerate until cold through. Serve and enjoy. Note on liver-I prefer the body from beef liver, but you can use your favorite.
