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This is delicious... thanks Mirj.
This was AMAZING!! Wish we had more occasions to make it. I followed the recipe as written and I can't believe how wonderfully it came out.
Thanks so much for posting!!
Yep! It's true...this is a great chopped liver! I pan fried the livers and then cooked the onions in the same pan to get all the flavor. Don't make any changes...this is great as written! Thanks so much Mirj!
If you use a good fat to fry it in (ghee, coconut oil or bacon fat) this is a fantastic recipe!
Yeah, this is the one. I didn't even have to make it to know. By the way, read Weston Price; it's extremely healthful. Tomorrow I will attempt to get some chicken skins from the market before they throw them away. "A" plus plus plus plus.
This is the best chopped liver I've ever eaten. It was a winner from the first time. The only thing I did differently is that I sauteed the livers in bacon fat and then drained them. Outstanding.
All the ingredients for the best chopped liver however the ultimate chopped liver is my mothers, mine a close 2nd. 1st After frying and don't forget spicing your onions until browned, remove them and then fry your livers in the same oil adding more if required until extremely well done ensuring you spice well (easy on the salt) Kosher Liver can already be salty. Although I use fresh garlic for everything, Only granulated garlic for chopped liver. The other trick is to us a meat grinder rather than a processor and alternate your additions absolutely including all of the pan oil and drippings. The texture absolutely affects the taste!! Never add sugar, ewww!!!! Let it cool for a few hours for the flavours to come together and enjoy. We make about 12lbs at the holidays!!! Nice to see some bullabustas out there!!!!
This dish is phenomenal!!! I never had chicken liver before meeting my jewish husband, and it is one of those foods I can't have just once a year. I love the onions in this recipe, and process it to a pate. Served it in a bread bowl for New Years, and will be bringing it to Easter dinner with my family. This time I will try the broiler method of cooking the livers. I canot wait!!!
This is fantastic! Thank you Mirj!
This was absolutely wonderful and unlike the store bought versions there was no added sugar, all that sweetness comes from the onions. We served this on some nice home made crusty challah and it was delicious. Of course it made enough to serve an army so although I'd love to make it more often I and my DH can't eat it all by ourselves but definitely when you have a houseful, it's great to serve this as a pate with some crackers or bread.