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What am I, chopped liver?


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#1 Plump_and_Juicy

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Posted 26 October 2006 - 08:48 AM

Come be a part of the chosen people for a night! This is your chance to learn how to make authentic chopped liver - schmaltz and all. I'm teaching my last cooking class of the season at the Garden Home Recreation Center on November 9 from 6-8pm. On the menu is my Gramma Jenny's chopped chicken liver on crackers, braised leeks in lemon juice and olive oil, and Jacques Pepin's almond macaroons.

Call 503 629-6341 to register. The fee is $23, in-district.

#2 PDXWine

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Posted 27 October 2006 - 11:28 AM

Years ago it was possible to buy schmaltz in a jar from Manischewitz. Now it's not (as I discovered a couple of years ago when I decided to take chopped liver to a Passover-time party) and, to my knowledge, the only way to have schmaltz is to render your own - or do you have another solution? Curiously, it's possible to buy plastic tubs of duck fat.

Oh yeah, just try to get any local market to save chicken fat for you. HAH!

#3 Plump_and_Juicy

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Posted 27 October 2006 - 02:21 PM

Years ago it was possible to buy schmaltz in a jar from Manischewitz. Now it's not (as I discovered a couple of years ago when I decided to take chopped liver to a Passover-time party) and, to my knowledge, the only way to have schmaltz is to render your own - or do you have another solution? Curiously, it's possible to buy plastic tubs of duck fat.

Oh yeah, just try to get any local market to save chicken fat for you. HAH!


I do render my own. When I cook a chicken, I remove the fat chunks and some of the skin and render them in a tall saucepan (to reduce splatters). Then I take the grieben (crispy skin bits) out and drain and salt them, and pour the cooled fat into a jar. It goes into my freezer until I need it - usually for chopped liver or perhaps a potato kugel. The grieben is the cook's treat (and the cook's husband's).

I know extramsg had problems finding chicken fat for his and Ken's chopped liver and decided to use butter instead.

#4 Guest_Mary Bannigan_*

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Posted 04 November 2006 - 04:10 PM


Years ago it was possible to buy schmaltz in a jar from Manischewitz. Now it's not (as I discovered a couple of years ago when I decided to take chopped liver to a Passover-time party) and, to my knowledge, the only way to have schmaltz is to render your own - or do you have another solution? Curiously, it's possible to buy plastic tubs of duck fat.

Oh yeah, just try to get any local market to save chicken fat for you. HAH!


I do render my own. When I cook a chicken, I remove the fat chunks and some of the skin and render them in a tall saucepan (to reduce splatters). Then I take the grieben (crispy skin bits) out and drain and salt them, and pour the cooled fat into a jar. It goes into my freezer until I need it - usually for chopped liver or perhaps a potato kugel. The grieben is the cook's treat (and the cook's husband's).

I know extramsg had problems finding chicken fat for his and Ken's chopped liver and decided to use butter instead.



#5 Guest_Mary Bannigan_*

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Posted 04 November 2006 - 04:14 PM

[font=Comic Sans Ms]
Can someone please tell me where I can get good chicken schmaltz by mail? I live in Augusta Georgia, and I'm from NYC. No one down here has ever heard of it. How can I make good chicken liver without it???
I have rendered it before, but now I have so much stock I have no more room in the freezer!!
Help. Someone have pity and tell me who will send it by mail???

#6 Bavarois

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Posted 04 November 2006 - 04:40 PM

Can someone please tell me where I can get good chicken schmaltz by mail? I live in Augusta Georgia, and I'm from NYC. No one down here has ever heard of it. How can I make good chicken liver without it???
I have rendered it before, but now I have so much stock I have no more room in the freezer!!
Help. Someone have pity and tell me who will send it by mail???

A Google search turned up this, among others:
AaronsGourmet

#7 chefken

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Posted 04 November 2006 - 09:58 PM


Years ago it was possible to buy schmaltz in a jar from Manischewitz. Now it's not (as I discovered a couple of years ago when I decided to take chopped liver to a Passover-time party) and, to my knowledge, the only way to have schmaltz is to render your own - or do you have another solution? Curiously, it's possible to buy plastic tubs of duck fat.

Oh yeah, just try to get any local market to save chicken fat for you. HAH!


I do render my own. When I cook a chicken, I remove the fat chunks and some of the skin and render them in a tall saucepan (to reduce splatters). Then I take the grieben (crispy skin bits) out and drain and salt them, and pour the cooled fat into a jar. It goes into my freezer until I need it - usually for chopped liver or perhaps a potato kugel. The grieben is the cook's treat (and the cook's husband's).

I know extramsg had problems finding chicken fat for his and Ken's chopped liver and decided to use butter instead.


Actually, the use of the butter in the chopped liver was just the way I make it, and had nothing to do with availability of chicken fat. Just an aesthetic choice.
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#8 Plump_and_Juicy

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Posted 04 November 2006 - 10:00 PM

I didn't realize that Ken. What is it about butter that you prefer in chopped liver?