I've made this recipe 2x now and I'm in love with it. I'm not keen on the whole offal thing but I'm anemic and I agreed to try chicken liver. I'm glad that I found this recipe because I can't stop shoveling it in my mouth. I don't know if it's heart healthy but it sure is filled with iron and protein. Thanks Mirj!
Can I freeze this spread? Please advise me as I want to make it tomorrow for a party. Thanks! How long does chicken fat keep. I made it a few weeks ago, maybe longer, and have it in my fridge. Can I still use this?
This recipe sounds just the way I make it except I saute the livers with the onions. Therefore, I'm giving it five plus stars, because I make it the way my mother does, and it's delicious.
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!!!!