1/3 Photos of Mirj's Heart-Attack-On-A-Plate Chopped Chicken Liver
1 hr 10 mins
This is my locally famous chopped liver. It's definitely not healthy, but it is really good. I have been promised kingdoms and children have been named after me because of my chopped liver. ;-)
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Units: US | Metric
- 1Cook the livers until done in any way you prefer.
- 2I grill them under the broiler.
- 3Chop the onions medium-coarsely and fry in the oil until browned, but not burnt.
- 4You have to babysit the onions, constantly stirring, so they don't burn.
- 5This can take some time, pull up and chair with a good book, or do other things but keep an eye (and nose) out for the onions.
- 6With the steel knife, grind the livers in a food processor.
- 7Add the hard-boiled eggs and give it another whirl until they are incorporated with the liver.
- 8Add the onions and any extra oil from the bottom of the pot.
- 9Scrape every last bit of onion into the food processor bowl, this is where the major flavor comes from.
- 10Add salt and pepper to taste.
- 11You can also add any other spices that you like, but this detracts from the traditional flavor of Jewish chopped liver.
- 12Whirl everything around in the food processor until it reaches the consistency you want.
- 13Some people prefer it coarse, some like it very fine, almost pate-like.
- 14Scrape the chopped liver into a serving bowl and chill in the fridge for at least 2 hours.
- 15Serve with crackers or challah.
- 16Try to avoid the temptation to just shovel it into your mouth with a spoon directly from the bowl.
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Nutritional Facts for Mirj's Heart-Attack-On-A-Plate Chopped Chicken Liver
Serving Size: 1 (144 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 188.9
- Calories from Fat 110
- Total Fat 12.2 g
- Saturated Fat 2.6 g
- Cholesterol 288.8 mg
- Sodium 73.5 mg
- Total Carbohydrate 5.9 g
- Dietary Fiber 0.9 g
- Sugars 2.6 g
- Protein 13.3 g