Best 3 Second Avenue Delis Chopped Liver Recipes

SECOND AVENUE DELI'S CHOPPED LIVER

Steps:

• Heat broiler. Rinse livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place livers in a large baking pan, and drizzle with 2 tablespoons oil. Broil 8 to 10 minutes (keep an eye on it to make sure it doesn't burn). Turn, and broil until fully cooked and lightly browned on both sides, about 5 minutes more. Transfer to shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.
• In a large skillet, heat 2 tablespoons oil and 2 tablespoons schmaltz, over medium heat. Add onions, and cook, stirring occasionally, until deep-golden brown, 20 to 30 minutes. Transfer to a shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.
• In a food processor, combine half the liver, half the onions, 2 hard-boiled eggs, 1 1/2 teaspoons schmaltz, 1 teaspoon salt, and 1/8 teaspoon pepper. Process until smooth. Repeat. Chill before serving.

CHOPPED LIVER

Steps:

• Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
• In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
• Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.

CHOPPED LIVER

Steps:

• Rinse livers under cold water to remove blood; drain. Heat a medium skillet over medium-high heat and add schmaltz and 2 tablespoons vegetable oil. Add caramelized onions. Cook, stirring, until beginning to brown, about 3 minutes.
• Add livers to skillet and season with salt. Cook, stirring, until livers begin to brown and insides are pink throughout, 15 to 20 minutes. Transfer livers to a plate to cool slightly, about 10 minutes.
• Meanwhile, in a small skillet, heat remaining 2 teaspoons vegetable oil. Add chopped onions and cook, stirring, until golden brown; remove from heat and set sauteed onions aside.
• Place cooled livers and caramelized onions in the bowl of a food processor; pulse until well combined. Transfer to a medium bowl. Stir in hard-boiled eggs, sauteed onions; season with salt and pepper. Refrigerate at least 3 hours before using.