Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Chopped chicken livers are used to make one of the most traditional and popular Jewish first courses, and every Jewish family has its own variations. It can be very basic, and kosher food preparation insists that the livers be completely cooked so that no trace of pink from blood can be seen. This means that moistening agents are needed to avoid the mixture being too dry. Proper chopped liver is made using schmaltz- chicken fat, though you could substitute goose fat or olive o