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This has got to be one of the most delcious recipes! It is yet another chopped liver recipe which is wonderful. Courtesy of Barefoot Contessa Parties (2001) - Ina Garten. Television Food Network, G.P. copyright 2003.
- 2 lbs chicken livers
- 1 cup rendered fat or 1 cup butter or 1 cup margarine
- 2 cups medium-diced yellow onions
- 1⁄3 cup madeira wine
- 4 extra-large eggs, hard-cooked, peeled & chunked
- 1⁄4 cup minced fresh parsley leaves
- 2 teaspoons fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 1 pinch cayenne pepper
- Drain and pat the livers dry saute them in 2 batches in 2 Tablespoons of rendered fat over med-high heat; turning once, for about 5 minutes, or until just barley pink inside.
- Transfer them to a large bowl.
- DON'T OVERCOOK or livers will be dry.
- In the same pan, saute the onions in 3 Tablespoons of chicken fat over med-high heat for about 10 minutes or until browned.
- Add the Madeira and deglaze the pan, scraping the sides for about 15 seconds.
- Pour into the bowl with livers.
- Add the eggs, parsley, thyme, salt, black pepper, cayenne and remaining chicken fat (or melted margarine ) to the bowl.
- Toss quickly to combine.
- Transfer mixture to the bowl of food processor fitted with a steel blade. Pulse 6-8 times until coarsely chopped; do this in batches.
- Season to taste and chill.
- Serve on cocktail rye, crackers, toast points or matzo.
- Enjoy until next year!
I have found that this makes more like 16-18 servings. I have never known anyone to eat an entire cup in one sitting. It's a great recipe and I have used it for years. I buy schmalz frozen in the kosher section and always use that.