Chopped Chicken Liver Appetizer
Submitted by Tenia
Traditional Jewish chopped chicken liver made with schmaltz, sauteed onions, and hard-boiled eggs. Silky, savory, and spread on cocktail rye, this is the real deal appetizer.
YIELD
3 servingsPREP
20 minCOOK
20 minREADY
4 hrsThis is bubbe’s chopped liver, the kind that shows up at every holiday table and disappears before the main course even hits.
Chicken livers get sauteed in rendered schmaltz with golden onions, then ground together with hard-boiled eggs into a rich, spreadable paste. The schmaltz is what makes it authentic. No shortcuts with butter or oil will give you that same deep, savory richness.
Mold it, shape it into a ball, or just scoop it into a bowl. Serve it cold on cocktail rye and watch it vanish.
Chef Tips
- Cook the livers all the way through. Unlike steak, chicken liver needs to be well done for both safety and the right texture.
- Render the chicken fat slowly over low heat with the onions. Rushing it burns the onions before the fat melts.
- A food processor gives you the smoothest texture. A grinder or chopping bowl leaves it more rustic, which some folks prefer.
- Chill for at least a few hours before serving so the flavors come together and the mixture firms up enough to spread.
Ingredients
Directions
Wash chicken livers and pat dry with towel.
Set aside.
Cut up chicken fat and put in a skillet with onions.
Saute, stirring occasionally, to prevent burning the onions.
Cook until the onions are lightly browned and fat is melted.
Remove onions and set aside.
Pour liquid chicken fat into a cup and set aside.
Place livers in the same skillet with 3 tablespoons of the liquid chicken fat and sauté until well done.
Add additional chicken fat, if necessary.
Cool slightly.
Using a food grinder with a fine blade, a food blender at high speed, a food processor with a metal blade, or a chopping bowl, finely grind or chop livers, hard-cooked eggs, and onions.
Place mixture in a bowl, add salt, pepper and about ¼ cup liquid fat.
If additional fat is necessary, add salad oil, one tablespoon at a time, to the mixture.
Mix until all ingredients are well blended.
Fill a well-oiled 3-cup mold or shape into a simple ball and refrigerate.
Serve with cocktail-size rye bread slices.
Makes 3 cups.
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