Prep 10 mins
Cook 1 hr
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. ;-)
- Cook the livers until done in any way you prefer.
- I grill them under the broiler.
- Chop the onions medium-coarsely and fry in the oil until browned, but not burnt.
- You have to babysit the onions, constantly stirring, so they don't burn.
- This 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.
- With the steel knife, grind the livers in a food processor.
- Add the hard-boiled eggs and give it another whirl until they are incorporated with the liver.
- Add the onions and any extra oil from the bottom of the pot.
- Scrape every last bit of onion into the food processor bowl, this is where the major flavor comes from.
- Add salt and pepper to taste.
- You can also add any other spices that you like, but this detracts from the traditional flavor of Jewish chopped liver.
- Whirl everything around in the food processor until it reaches the consistency you want.
- Some people prefer it coarse, some like it very fine, almost pate-like.
- Scrape the chopped liver into a serving bowl and chill in the fridge for at least 2 hours.
- Serve with crackers or challah.
- Try to avoid the temptation to just shovel it into your mouth with a spoon directly from the bowl.
I can understand why your chopped liver is so famous. I would give this recipe 6 stars if I could. My husband is eating it out of the dish with a spoon. Thank you for sharing this recipe. I have to get back to the kitchen before he eats it all !
Have people who shy away from chopped liver spent too much time with that gummy gray stuff which is, admittedly, very unappetizing? This chopped liver is different by light years! It has dimension, texture, and identifiable flavors, and looks as good as it tastes. Our only changes to this great recipe are using one onion per pound of chicken liver (we usually make two pounds) and do everything with rendered chicken fat. We also add about 1/4 cup of Madiera to get the consistency just right. Don't process it too much - you want to see the browned bits of onion and taste the occasional chunk of liver. What a delicious treat! Thanks, Mirj .... I need to make some again very soon!
I would give this 10 stars if I could. I love it :) Thanks for another great recipe. I made Challah from scratch and the 2 went together perfectly!