Myra's Jewish Chopped Liver
Yield
3 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken livers
|
|
| ½ | cup |
nyafat
|
* |
| 1 | large |
onions
coarsely chopped |
|
| 3 | large |
eggs
hard-boiled, peeled |
|
| 2 | tablespoons |
brandy
|
|
| ½ | teaspoon |
kosher salt
|
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken livers
|
|
| 118 | ml |
nyafat
|
* |
| 1 | large |
onions
coarsely chopped |
|
| 3 | large |
eggs
hard-boiled, peeled |
|
| 3E+1 | ml |
brandy
|
|
| 2.5 | ml |
kosher salt
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
In broiler pan, spread livers and broil until very well done (no pinkness remaining). In skillet, melt schmaltz and sauté onion until very brown.
Add livers and cook an additional few minutes, allowing the liver to absorb the schmaltz-onion flavor.
In food processor or blender, chop eggs, add the liver-onion mixture and remaining ingredients.
Pulse until everything is ground and mixed together.
Put in bowl or crock and refrigerate.
