Eternally Good Chopped Liver |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 5 |
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Recipe from the book Which Big Giver Stole the Chopped Liver by Sharon Kahn. Ingredients:
1 1/2 lbs chicken livers |
1/2 cup chicken fat, rendered |
1 extra large onion, chopped |
3 hard-boiled eggs |
salt & freshly ground black pepper, to taste |
Directions:
1. Broil the livers until they are cooked through, not rare. Set aside on a plate.
2. In a skillet or large frying pan, melt the chicken fat then add the chopped onions. Stir the onions to coat in the chicken fat. Cover and turn down heat to medium-low.
3. After 10 minutes, sprinkle a pinch of salt over the onions and stir. Return cover over pan and then every 3 minutes, uncover and stir the onions again. After 5 stirs of the skillet, the onions should be nice and brown.
4. In a food processor or blender, add the livers, onions, eggs and several twists of the black pepper (1 tsp) then pulse several times to mix. No need to grind to a paste - consistency is preferred.
5. Chill in the shape to be served and serve with crackers.
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