Chopped Liver
Classic Jewish chopped liver: chicken livers and onion cooked in schmaltz and chopped by hand or ground with hard-boiled eggs. Never in a blender.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills's chopped liver is the real thing: a large Spanish onion and chicken livers cooked in a little chicken fat, then chopped by hand or put through a grinder with hard-boiled eggs. Her rule is firm: do not use a blender or food processor, which turns it into paste.
She cuts the livers into small pieces as they cook to be sure they are cooked through. Serve it with rye bread, crackers or matzah.
Ingredients
- 1 pound of chicken livers
- 1 large Spanish onion
- Canola oil, for sauteing
- 2 tablespoons chicken fat (schmaltz)
- 10 hard boiled eggs
Instructions
- Cook the onion. Saute the onion in canola oil with 1 tablespoon of the chicken fat until transparent. Remove the onion from the skillet.
- Cook the livers. Fry the chicken livers until fully cooked, cutting them into small pieces as they cook to make sure they are cooked through.
- Chop. Chop the liver, onions and eggs by hand, or grind them in an electric or hand grinder. Do not use a blender or food processor.
Tips
- Chicken livers should reach 165°F with no pink inside.
- Stir in the remaining tablespoon of schmaltz if the mixture seems dry.
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