Prep 20 mins
Cook 40 mins
This recipe comes from Saveur maganize and is the liver spread served at Katz's Delicatessen in NYC's Lower East Side. It is more of a pate or spread than a chopped liver, but what's in a name? Serve with rye bread.
- 1 lb beef liver, cleaned
- 1 lb chicken liver, cleaned
- 1⁄3 cup canola oil
- 1 large yellow onion, thinly sliced
- 6 tablespoons rendered chicken fat
- 2 hard-boiled eggs
- kosher salt, to taste
- ground black pepper, to taste
- The recipe does not call for it and of course it would not meet kosher requirements, but I always soak my liver in milk for an hour or two. I find that this really improves the taste of liver, especially beef liver.
- Heat broiler to high, and place beef livers on an aluminum foil-lined baking sheet. Broil, turning once, until cooked through, about 10 minutes. Transfer to a food processor.
- Place chicken livers on baking sheet and broil until cooked through, 8 to 10 minutes; Transfer to food processor.
- Heat oil in a medium skillet over medium heat and add the onions. Cook, stirring often, until soft, 10 to 12 minutes. Transfer to food processor.
- Add the remaining ingredients to the food processor and process until smooth.
- Transfer to a medium bowl, cover with plastic film and chill.
- Note: If you have a small food processor, cut the cooked beef liver into smaller pieces, quarter the eggs, mix with the chicken livers and all other ingredients in a large bowl, then process in batches.
- Note2: I use butter, as I don't usually have schmaltz.
Made this pretty much as given & also used unsalted butter instead of the chicken fat! Took most of it, along with a variety of crackers & toast rounds, to a finger food potluck & it was a definite hit! Thankfully I'd kept a bit of it at home, 'cause there was none left when the potluck was over! Not something I'll make very often, but I do love liver, so . . . Thanks for sharing the recipe! [Made & reviewed in Newest Zaar recipe tag]