Jewish Deli-Style Chopped Chicken Livers

Recipe by TxGriffLover
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READY IN: 2hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    tablespoons schmaltz (see related recipe)
  • 1
    lb chicken liver, trimmed of any visible fat and membrane
  • 1
    medium onion, coarsely chopped (about 1 cup)
  • 2
    large eggs, hard-cooked and chopped
  • 34
    teaspoon salt
  • toasted rye bread
  • cracker
  • matzos, and
  • cornichon, for serving
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DIRECTIONS

  • Prepare the Schmaltz as directed in the recipe. Rinse the livers and pat them dry with paper towels.
  • In a large saute pan set over meidum heat, heat 2 tablespoons of the Schmaltz and saute the livers until browned, turning once, about 2 to 2 1/2 minutes per side. They should be just barely pink inside. Don't overcook them or they will be dry. Transfer the livers to a cutting board to cool.
  • Using the same pan, heat another 2 tablespoons of the Schmaltz and add the onion. Cook, stirring occasionally, until golden brown, about 10 minutes.
  • Transfer the cooked onions and livers to the bowl of a food processor. Add the eggs, salt, pepper, and remaining 2 tablespoons of Schmaltz. Pulse 6 to 8 times, until coarsely chopped. Do not puree. Taste for seasoning and chill at least 2 hours before serving.
  • Serve with toast, crackers, or mazto and cornichons.
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