Mirj's Heart-Attack-On-A-Plate Chopped Chicken Liver

Recipe by Mirj2338
READY IN: 1hr 10mins




  • Cook the livers until done in any way you prefer.
  • I grill them under the broiler.
  • Chop the onions medium-coarsely and fry in the oil until browned, but not burnt.
  • You have to babysit the onions, constantly stirring, so they don't burn.
  • This can take some time, pull up and chair with a good book, or do other things but keep an eye (and nose) out for the onions.
  • With the steel knife, grind the livers in a food processor.
  • Add the hard-boiled eggs and give it another whirl until they are incorporated with the liver.
  • Add the onions and any extra oil from the bottom of the pot.
  • Scrape every last bit of onion into the food processor bowl, this is where the major flavor comes from.
  • Add salt and pepper to taste.
  • You can also add any other spices that you like, but this detracts from the traditional flavor of Jewish chopped liver.
  • Whirl everything around in the food processor until it reaches the consistency you want.
  • Some people prefer it coarse, some like it very fine, almost pate-like.
  • Scrape the chopped liver into a serving bowl and chill in the fridge for at least 2 hours.
  • Serve with crackers or challah.
  • Try to avoid the temptation to just shovel it into your mouth with a spoon directly from the bowl.