Jewish Chopped Chicken Livers
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 3⁄4 lb chicken liver (375 g)
- 1⁄2 onion, finely chopped
- chicken fat (Schmaltz)
- 2 hard-boiled eggs
- 1 stalk celery, finely chopped
- 1⁄4 green pepper, small, finely chopped
- sea salt
- fresh ground black pepper
directions
- Fry chicken livers in some of the chicken fat until firm but still pink inside, and remove to a bowl.
- Sauté the chopped onion in chicken fat (add more if necessary) until transparent.
- Chop hard-boiled eggs coarsely.
- Whizz livers, onion and egg in a processor until mashed.
- Scrape out with spatula, and combine in a bowl with the chopped celery and green pepper.
- Add additional chicken fat to make a smooth mixture.
- Add salt and pepper to taste. Preferably use good sea salt flakes.
- Put into a small, pretty bowl and top with finely chopped parsley if you like.
- Serve as an appetizer with rounds of baguette or crispbreads.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).