CHOPPED LIVER
Provided by Florence Fabricant
Categories appetizer
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Melt all but one tablespoon of the chicken fat in a large, heavy skillet. Add the onions and saute over medium-low heat until they are golden and just beginning to brown around the edges. Stir the onions frequently so they will cook evenly. Remove the onions from the pan and set aside in a dish, draining as much of the fat as possible back into the pan.
- Trim the chicken livers of any connective tissue or membranes and pat them dry with paper towels. Saute the livers in the fat left in the pan over medium heat until they are lightly browned on the outside and no longer pink in the middle. Remove from heat.
- Combine the livers, including all the pan drippings, with the onions, hard-cooked eggs and cracklings (if you are using them) in a bowl. Finely chop all the ingredients either by hand, by putting them through a meat grinder or by placing them in a food processor and pulsing them briefly to a medium-coarse texture.
- Season the mixture to taste with salt and pepper and add the remaining tablespoon of chicken fat. Cover and serve within two hours or refrigerate but allow to come to room temperature before serving.
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Mrs Anna Lucas
[email protected]I'm definitely going to give this recipe a try. It sounds amazing.
Chenere Ramsey
[email protected]I'm not sure if I'm brave enough to try this recipe. Liver is not my favorite.
Demar Staff
[email protected]This recipe is a great way to use up leftover liver.
Ashlynn Ockert
[email protected]I can't wait to make this for my family. They're going to love it.
Habib Kahan
[email protected]I'm going to try this recipe tonight. It looks delicious!
Billy McCartney
[email protected]Not bad, but I've had better.
Salman Pindi
[email protected]Meh.
Elania Hilbert
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. My guests love the creamy texture and the rich flavor.
Haroon Durrani
[email protected]I followed the recipe exactly, but my chopped liver turned out too dry. I think I might have overcooked the liver.
Akudo Delight
[email protected]This is the best chopped liver recipe I've ever tried. It's so easy to make and always turns out perfect. I love serving it as an appetizer with crackers or bread.
Ram Narayan
[email protected]I'm not a huge fan of liver, but I decided to try this recipe anyway. I was pleasantly surprised! The liver was very mild and creamy, and the other ingredients really complemented it. I'll definitely be making this again.
Jawedali Thaheem
[email protected]My family has been making this chopped liver recipe for generations, and it never disappoints. It's the perfect balance of creamy and savory, and the addition of hard-boiled eggs and onions gives it a nice texture. I always serve it with rye bread an