Chopped Liver

This is definitely not a recipe/food for everyone, but I’d been vaguely wanting chopped liver for about a decade, and I’m glad to have finally gotten around to it! We always used to have it before the meal on Thanksgiving, but with Hannuka coming up that’s a decent excuse to make it too!

My mom and I looked at a few cookbooks and took/ignored what we wanted from multiple recipes (5 eggs? Really?? I could see maybe 2, but 5 is a whooole lotta egg!) and the result tasted exactly like I remembered/wanted. In the future I would probably try using the food processor more sparingly, to leave a tiny bit of texture, but if you’re into super smooth, that’s easy enough to achieve too!

Ingredients:

  • 2 pounds chicken livers
  • 1 jumbo sweet onion
  • approximately 1/2 cup schmaltz (rendered chicken fat)
  • 1 large egg, hard boiled

You can apparently buy schmaltz jars in some stores. We made it – bought a big thing of chicken fat, heated it in the top of a double boiler until it melted, and strained through cheesecloth. That’s it!

Clean the chicken livers (cut out the connective tissue looking bits).

Liiiitle bit of liver for some happy kittens!

Heat 2 tablespoons of the schmaltz in a large pan over medium-high heat, then add the onions. Cook, stirring occasionally, until browned and lightly softened, 4-5 minutes. Remove the onions from the heat, and set aside.

Add another 3 tablespoons of schmaltz to the pan and return it to the heat, lowering to medium. Add as many livers as can fit in a single layer to your pan, and cook until cooked through, then place in the bowl with the onions and continue with the remaining livers, adding more schmaltz as needed if the pan looks dry.

Once all the livers are cooked, add the egg and a pinch of salt.

This is half, we put it in the food processor in 2 batches, but it turned out not to be so much that it would overload it, I don’t think.

Process for just a few seconds. Scrape down the sides of the food processor to catch stray onions, then taste and add any additional salt as desired.

Process for another few seconds until well combined, and the texture you prefer. Transfer to a container and refrigerate until cool, then serve with bread or crackers.

We put half straight into the freezer as we weren’t going to eat THAT MUCH LIVER any time soon. We haven’t defrosted it yet, but it’s supposed to be good if you move it to the refrigerator the day before you want to eat it.

Chopped Liver

 

  • 2 pounds chicken livers
  • 1 jumbo sweet onion
  • approximately 1/2 cup schmaltz (rendered chicken fat)
  • 1 large egg, hard boiled

Clean the chicken livers.

Heat 2 tablespoons of the schmaltz in a large pan over medium-high heat, then add the onions. Cook, stirring occasionally, until browned and lightly softened, 4-5 minutes. Remove the onions from the heat, and set aside.

Add another 3 tablespoons of schmaltz to the pan and return it to the heat, lowering to medium. Add as many livers as can fit in a single layer to your pan, and cook until cooked through, then place in the bowl with the onions and continue with the remaining livers, adding more schmaltz as needed if the pan looks dry.

Once all the livers are cooked, add the egg and a pinch of salt, and process for just a few seconds. Scrape down the sides of the food processor to catch stray onions, then taste and add any additional salt as desired. Process for another few seconds until well combined, and the texture you prefer. Transfer to a container and refrigerate until cool, then serve with bread or crackers.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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