katz deli chopped liver

Name: Katz Deli Chopped Liver
Prep time: 20 min
Cook time: 30 min
Yield: 8
Cuisine: Jewish
Ingredients: 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

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

This famous liver spread, enriched with schmaltz (rendered chicken fat), is a staple at Katz' Delicatessan, on New York City's Lower East Side. It's best served plain, as it is at Katz's, on rye bread. Posted for Culinary Quest 2016

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yield 8 - 12

prep time 20 Min

cook time 30 Min

method Stove Top

Ingredients For katz deli chopped liver

1 lb

beef livers, cleaned
1 lb

chicken livers, cleaner
6 Tbsp

rendered chicken fat (schmaltz), recipe follows
1/3 c

vegetable oil
1 lg

yellow onion, thinly sliced
6 Tbsp

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 oz

chicken fat and/or skin, cut into small pieces
1

sprig fresh thyme or 1/4 teaspoon dried thyme
1 clove

garlic, minced
2 Tbsp

cold water

How To Make katz deli chopped liver

1
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.

2
Place chicken livers on baking sheet and broil until cooked through, 8-10 minutes; add to food processor.
3
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.
4
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
5
Note: Trim chicken fat and skin from whole birds before roasting and store in the freezer until there is enough to render
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