Your favorite way of cooking chicken livers
seagrass_gw Cape Cod
3 years ago
last modified: 3 years ago
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Chicken liver lovers
Comments (24)Seagrass, I looked at a bunch of methods I found on the Web and picked the simplest one. Lots of recipes call for adding onions or apples to the fat, but I wanted to try it first without adding another flavor, so mine is just fat and nothing else. All you do is collect the fat trimmings each time you make chicken and save them in the freezer till you have at least a couple of cups' worth. If you remove the skin before you cook chicken, you can add cut-up pieces of that as well. Then just put it all in a heavy skillet over low to medium heat and let it melt slowly, watching so it doesn't burn. Some recipes said to add water to the skillet, but I didn't. As the fat liquefies, you can pour it off into a container. Eventually all that will be left are the pieces of skin, which you can cook till they get brown and curly. Then, if you're suicidal, you can eat those. They're called "gribenes" in Yiddish, and they're as delicious as they are lethal. The melted fat gets poured through a very fine sieve, or even a coffee filter if you're compulsive (I was). I have almost all the schmaltz I made that first and only time still in my freezer. I'm not sure how long it's supposed to keep, but it seems fine, and that was quite a while ago. I guess I could make more if I needed it. It's not something we use a lot of, but it's comforting to know I have some if there's ever a national schmaltz emergency....See MoreWhat is Your Favorite Way to Eat Chicken?
Comments (26)I love fried chicken, and I am surprised that so few restaurants serve it any more. One of our favorite family restaurants when I was a kid was Murphy's Original Restaurant, and they served family style fried chicken and corn fritters. YUM!!! Love KFC too. Also love honey mustard chicken....See MoreEggplant - please share your favorite way to cook it
Comments (38)We have an over abundance of eggplants most summers. My favorite way is to slice about 1/2 inch thin, salt and let sit for about 40 minutes. Rinse off and press to remove any remaining moisture. If using 1 large eggplant, add to a plastic bag with 1/2 flour, shake to coat. Put two eggs in a bowl and whisk, put panko and parmesan cheese in a pie plate. Dip in egg, then press into the panko mixture pressing down to get the coating to stick. Place on an oiled baking sheet and grind salt and black pepper onto the tops, spray with cooking spray and bake at 425 for about 15 minutes, flip to the other side and bake about 5-10 more minutes or until it's golden brown. Put a nice, thick slice of fresh mozzarella on each slice and stick it under the broiler until the cheese is nice and melty. Serve with pasta. We also often just cut into slices and put olive oil, salt and pepper on and grill. Sometimes we stuff with ground beef or ground sausage and tomatoes, garlic, etc. Traditional eggplant parmesan gets made a lot in my house this time of year but I strongly prefer the first recipe I wrote as it allows the eggplant rounds to get and stay crispy. In an eggplant parmesan casserole they can become pretty soggy....See MoreChopped chicken liver--can I freeze it?
Comments (13)While it's true that traditional Ashkenazie cooks don't use mayonnaise as an extender--or for much of anything else except to dress tuna salad and egg salad--it's a very American, especially Midwest, thing to do. People put mayo in guacamole, mac and cheese, and all kinds of other things I would never think of. When Hellman's/Best Foods started selling stable mayo in jars, Americans started using it for a bit of zing in just about anything. There's an Israeli eggplant salad called (translated) "eggplant in mayonnaise". It makes Americans looking for baba ganouj nuts! There's also an Israeli salad called "eggplant in techina", which is basically baba ganouj, but you can't always tell the difference by looking, especially as there is often technia in the mayo salad as well (which is, by the way, delicious, if one isn't expecting baba ganouj!). "Recipe": Jewish Chopped Chicken Liver--render down some chicken fat with onion wedge. Use a yellow/Spanish onion for the traditional yellowish color. You can put the chicken fat in skins and all and the skins will turn to cracklings (but then you need more fat because they take away some). Let cool so the onion juice will separate below. Put cleaned livers in a small pot with a generous amount of schmaltz (the chicken fat) and some chopped onion and cook. Cook until the livers look good and cooked through. Pour out on a cutting board and chop with your biggest knife, when it's rough chopped add S&P. Add a hard boiled egg either during the chopping process, or chop separately and stir it in at the end. Keep chopping. It should hold together like a paste rather than crumbly (add more schmaltz if necessary), but still have texture. It should be craggy, not be smooth like a dip....See Moreseagrass_gw Cape Cod
3 years agoplllog
3 years ago
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