Katz's Chopped Liver

Recipe by duonyte
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READY IN: 1hr
YIELD: 4 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • The recipe does not call for it and of course it would not meet kosher requirements, but I always soak my liver in milk for an hour or two. I find that this really improves the taste of liver, especially beef liver.
  • Heat broiler to high, and place beef livers on an aluminum foil-lined baking sheet. Broil, turning once, until cooked through, about 10 minutes. Transfer to a food processor.
  • Place chicken livers on baking sheet and broil until cooked through, 8 to 10 minutes; Transfer to food processor.
  • Heat oil in a medium skillet over medium heat and add the onions. Cook, stirring often, until soft, 10 to 12 minutes. Transfer to food processor.
  • Add the remaining ingredients to the food processor and process until smooth.
  • Transfer to a medium bowl, cover with plastic film and chill.
  • Note: If you have a small food processor, cut the cooked beef liver into smaller pieces, quarter the eggs, mix with the chicken livers and all other ingredients in a large bowl, then process in batches.
  • Note2: I use butter, as I don't usually have schmaltz.
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