I tested and formatted Wendy's recipe posted on alt.support.diabetes.
I used duck fat and chicken liver. The result was totally delicious.

-= Exported from BigOven =-

Wendy's Family Chopped Liver

Not a recipe I make everyday, but for holidays or company dinners as a
treat. The chicken fat I make once or twice a year and keep in the
freezer.

Recipe By: Wendy Baker on alt.support.diabetes
Serving Size: 24
Cuisine: Jewish
Main Ingredient: Liver
Categories: Low Sugar, Diabetic, Low Carb, Broil, Simple - Easy,
Sandwiches, Salads, Hors dOeuvres, Brunch, Appetizers

-= Ingredients =-
4 large eggs ; - Hard boiled
1 pound onions ; - peeled, cut in chunks
1/4 cup chicken fat ; - Home rendered (recipe below)
1 pound liver ; chicken, beef, calf, or a combination
1/2 teaspoon Salt ; - to taste.
1 teaspoon Black pepper ; - fresh, coarse ground

-= Instructions =-
A FEW CAVEATS BEFORE WE BEGIN:

You have to be careful to not let everything get to finely chopped so
it turns into a pate consistency, so follow the instructions to chop
each ingredient separately. Hand chopping is best or gently pulse your
food processor.

The proportions are a bit inexact as this is a taste and feel "old
country" recipe with a great tolerance for variation.
Using different livers and combinations of livers will vary both
texture and taste. You have to find what you like.

In kosher cooking liver is ALWAYS salted and broiled to remove much
of the blood. Sauteing the liver would give a different taste and
texture that would not be "traditional", even if you like it that way.
PROCEDU
Chop the eggs in the food processor and remove to a large enough bowl
to hold and hand mix all ingredients.

Chop onions in food processor and put into a heated pan with the
chicken fat (non-stick can be useful here) and fry, stirring
frequently to prevent burning, until well browned, but not burnt
(darker than "golden.") Remove to bowl with eggs.

While onions are cooking, salt liver(s) lightly and broil turning once
and watching to prevent burning. Remove to food processor and chop -
NOT FINELY-, remove to bowl with eggs and onions including all the fat
drippings.

Add salt and pepper and mix very well so eggs kind of disappear. If
you like you can add more chicken fat at this point. Taste and
correct seasonings. chill, serve with crackers, on bread or as a
salad on lettuce surrounded by tomatoes, peppers, radishes, cukes, or
whatever you like. Suitable for either a first course or a light salad
meal.

HOME RENDERED CHICKEN FAT (Schmaltz)

Collect in the freezer, fat and excess skin from chickens as you clean
them. When you have a goodly amount (more than a cup or so) place fat
in a large (1 qt or more) Pyrex measuring cup, cover tightly and
microwave for 5-6 minutes. Look and see if most of the fat has been
rendered from the globules and skin, if not, microwave more. Depending
on how much you start with, this can take up to a half an hour! When
the fat is mostly rendered and the globules and skin are still
yellow, add 1
finely sliced onion, cover and microwave until the globules , skin and
onions are well browned, but not burnt. (careful here as it can start
to burn rapidly). Pour off liquid fat into a jar and add some salt.
This is the chicken fat. The remaining cracklings are delicious just
eaten out of hand, put on a cracker, or on rye bread. (Never white
bread) :-)

Traditionally this was made on the stove top and the pan was
impossible to clean, so I devised the microwave method.

If you find this too big a bother, you can make a substitute using
cooking oil (not olive) and flavoring the liver with chicken bullion
powder or smashed cubes in place of some of the salt called for. Not
as good, but easier on the cook and the heart.

Each (app 1/3 cup) serving contains an estimated:
Cals: 67, FatCals: 35, TotFat: 4g
SatFat: 1g, PolyFat: 1g, MonoFat: 2g
Chol: 133mg, Na: 79mg, K: 88mg
TotCarbs: 2g, Fiber: 0g, Sugars: 1g
NetCarbs: 2g, Protein: 5g


** Recipe, with photo, at www.bigoven.com/recipe163567 **
** Easy recipe software. Try it free at: http://www.bigoven.com **



------
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA