Chopped Liver
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
680 g
Beef450 g
Chicken Liver4 tbsps
Vegetable Oil3 tbsps
Rendered Chicken Fat (schmaltz)4 cups
Onion (coarsely chopped)2 tsps
Coarse SaltDirections:
1
Heat broiler
2
Rinse livers thoroughly, and cut away membranes and any extra fat
3
Cut beef liver into 1-inch pieces; chicken livers can remain whole
4
Place livers in a large baking pan and drizzle with 2 tablespoons oil
5
Broil 8 to 10 minutes (keep an eye on it to make sure it doesn't burn)
6
Turn and broil until fully cooked and lightly browned on both sides, about 5 minutes more
7
Transfer to shallow bowl
8
Cover with plastic wrap and chill in refrigerator, about 30 minutes
9
In a large skillet, heat 2 tablespoons oil and 2 tablespoons schmaltz, over medium heat
10
Add onions and cook, stirring occasionally, until deep golden brown, 20 to 30 minutes
11
Transfer to a shallow bowl
12
Cover with plastic wrap and chill in refrigerator, about 30 minutes
13
In a food processor combine half the liver, half the onions, 2 hard-boiled eggs, 1 1/2 teaspoons schmaltz, 1 teaspoon salt, and 1/8 teaspoon pepper
14
Process until smooth
15
Repeat
16
Chill before serving