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Prep 10 mins
Cook 15 mins
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.
- 907.18 g chicken livers
- 236.59 ml rendered fat or 236.59 ml butter or 236.59 ml margarine
- 473.18 ml medium-diced yellow onions
- 78.07 ml madeira wine
- 4 extra-large eggs, hard-cooked, peeled & chunked
- 59.14 ml minced fresh parsley leaves
- 9.85 ml fresh thyme leaves
- 9.85 ml kosher salt
- 4.92 ml fresh ground pepper
- 0.25 ml 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.