Free Recipe Lighter Chopped Liver
Recipe Type: Free Misc Recipes
Recipe Preparation: broil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Lighter Chopped Liver Recipe
1/2 lb Chicken livers
Kosher salt
2 tb Vegetable oil
2 md Onions; chopped
1 cn (15-ounce) garbanzo beans;
-rinsed
4 tb Chicken broth; up to 5
1 Hard-boiled egg; grated
Salt and freshly ground
-black pepper
8 sl Bread; for serving
Lighter Chopped Liver Preparation
Notes: From Orange County Register Preliminaries: Preheat the broiler with the rack about 3 inches from the heat. 1. Put the livers on a foil-lined broiler pan and sprinkle with kosher salt. Broil 3 minutes or until the top is light brown. Turn the livers over and broil 3 minutes more or until cooked through and color is no longer pink; cut to check. Cool livers slightly. 2. Heat vegetable oil in a large, heavy skillet over medium-low heat. Add onions and saute, stirring often, 15-20 minutes or until brown. 3. Grind garbanzo beans and 4 tablespoons broth in a food processor. Transfer to a bowl. 4. Chop the liver in a food processor. Add onions and chop with on/off pulses until blended in. 5. Return garbanzo beans to processor and pulse to blend, adding 1 tablespoon broth if needed. Transfer to a bowl. 6. Lightly mix in egg. Season well with salt and pepper. (Chopped liver can be kept, covered, 2 days in refrigerator.) Serve cold, with bread. Yield: 8 servings Nutritional information (per serving): 216 calories, 7.6 grams fat, 1.7 grams saturated fat, 205 milligrams cholesterol, 375 milligrams sodium, 32 percent calories from fat Source: The Low-Fat Jewish Cookbook by Faye Levy (Potter, $24.95) Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 28, 1998
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