Chopped Chicken Liver
Chopped liver is a spread popular in Jewish cuisine. It is often made by sautéeing liver and onions in schmaltz (i.e., rendered animal fat); adding hard-boiled eggs, salt and pepper to the sautéed liver and onions, and grinding that mixture. However other methods and materials exist and so the exact process and ingredients may vary from chef to chef.
It's wonderful on little pumpernickel squares with cornichons, but in a Jewish deli you can also find it spread between two slices of rye for lunch.
Chopped Chicken Livers
1 pound chicken livers
1 medium onion
1/4 cup butter
1/2 tsp. salt
1/4 tsp. pepper
Saute the liver and onions in butter. Cook until tender - 6 - 8 minutes. Cut into quarters. Cool.
Place the liver and onions and 3 Tbsp. of drippings into the blender, add the salt and pepper and blend to desired consistency. Add more drippings for a smoother consistency. For a true chopped liver, do not overblend.
For variation, add 1 hard cooked egg and/or 6 crisp strips of crumbled bacon. Note: Adding the hard cooked egg is a Jewish tradition, served at Hanukkah.
Serve with rye bread and bagel crisps.
Chopped Liver
Copyright 2001, Barefoot Contessa Parties!
2 pounds chicken livers
1 cup rendered chicken fat
2 cups medium-diced yellow onion (2 onions)
1/3 cup Madeira wine
4 extra-large eggs, hard-cooked, peeled, and chunked
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne pepper
Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.
