The next time someone asks you, “Well, what am I – Chopped Liver?” tell them yes, and make sure they know it’s a compliment.
I’ve been meaning to make this for some time, but just got around to it this weekend, in the midst of the last of the Fall canning (9 pints of applesauce, 8 half pints of apple butter, 10 half pints of watermelon pickles, and 12 pints of roast turkey), which I am extremely glad is finally OVER. Oh, I may do some squash at some point if it looks like they’re not going to hold up for the winter, but until that point I don’t care if I see either the pressure or water bath canner until next summer.
Stick a fork in me, I’m done.
Anyhoo, I have beaucoup chicken livers in the freezer as well as some lovely schmaltz I rendered from the last batch of chickens we received from our poultry farmer – to say nothing of more eggs than we really know what to do with right now – so chopped liver it was. I have to tell you, I don’t know why it took me so long to make this stuff, because Holy Mother of Pearl – it. Is. GOOD.
It looks a bit like Alpo, yes, but. It. Is. GOOD.
It’s also pretty darn easy. You give the chicken livers a quick sauté, cook the onions until they’re almost caramelized, toss it all in the food processor and give it a couple of pulses, and mix it all up with some chopped hard-boiled eggs. Then you eat it.
And eat it.
And eat it.
And make dinner of it, because it. Is. GOOD.
Traditionally, chopped liver is served as a spread for matzo and other crackers or breads. Of course, we don’t eat either crackers or breads, and I was just going to eat mine with a fork until Beloved got the brilliant idea to thinly slice some Fuji apples. And I have to tell you, it was just delicious that way – who needs bread? Pears would also be a great option.
The recipe says 12 servings, and that is as an appetizer – if you want to eat it as a meal, the way we did, it will probably serve 5 or six. If you don’t have any rendered chicken fat, ghee would be a delicious substitute.
- 1 1/2 pounds chicken livers, cleaned and cut in half
- Kosher salt and freshly ground black pepper
- 3 cups onion, diced
- 6 tablespoons chicken fat, divided
- 3 large hard-boiled eggs, chopped
- Season chicken livers with salt and pepper. Heat 3 tablespoons of the chicken fat in a heavy, 12″ skillet over medium-high heat; add the chicken livers and sauté until they are browned, but still slightly pink in the center, about 5 minutes. Remove with a slotted spoon and set aside; discard the pan juices.
- Add the remaining 3 tablespoons of chicken fat to the skillet and reduce the heat to low. Add the onions, season with salt and pepper, and cook, stirring frequently, until the onions are soft and golden brown, about 20 to 30 minutes. Remove with a slotted spoon and add to the reserved chicken livers.
- Place the livers and onions in the bowl of a food processor and gently pulse until the mixture is finely chopped; transfer to a bowl large enough to hold the mixture.
- Add the chopped eggs to the chopped liver mixture and stir gently to combine; taste and season with additional salt and pepper as needed.
- Serve at room temperature or chilled with apple or pear slices.
- Nutrition (per serving): 160 calories, 10.5g total fat, 247.7mg cholesterol, 57.4mg sodium, 204.6mg potassium, 4.3g carbohydrates, <1g fiber, 1.8g sugar, 11.6g protein