Chopped Chicken Liver

Recipe by Manami
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READY IN: 25mins
SERVES: 12-14
YIELD: 4-6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drain and pat the livers dry saute them in 2 batches in 2 Tablespoons of rendered fat over med-high heat; turning once, for about 5 minutes, or until just barley pink inside.
  • Transfer them to a large bowl.
  • DON'T OVERCOOK or livers will be dry.
  • In the same pan, saute the onions in 3 Tablespoons of chicken fat over med-high heat for about 10 minutes or until browned.
  • Add the Madeira and deglaze the pan, scraping the sides for about 15 seconds.
  • Pour into the bowl with livers.
  • Add the eggs, parsley, thyme, salt, black pepper, cayenne and remaining chicken fat (or melted margarine ) to the bowl.
  • Toss quickly to combine.
  • Transfer mixture to the bowl of food processor fitted with a steel blade. Pulse 6-8 times until coarsely chopped; do this in batches.
  • Season to taste and chill.
  • Serve on cocktail rye, crackers, toast points or matzo.
  • Enjoy until next year!
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