Recipe courtesy of Sharon Lebewohl
Episode: Deli Delights
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Turn on broiler. Rinse beef and chicken livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place beef and chicken livers in a large baking pan, and drizzle with corn oil (pour oil into a flatware tablespoon and drizzle over livers; 2 tablespoons are ample.) Broil 8 to 10 minutes (keep an eye on it to make sure it doesn't burn.) Turn liver pieces, and broil for another 5 minutes. Liver should be fully cooked and lightly browned on both sides. Chill in refrigerator. In a large skillet, heat 1 tablespoon plus 2 teaspoons corn oil and the same amount of schmaltz, and saute onions, stirring occasionally, until well browned. Chill in refrigerator. In food processor, combine liver, onions, hard-boiled eggs, 2 tablespoons schmaltz, salt and pepper, and blend until smooth. You will have to do it in batches. Chill before serving.

IDEAS YOU'LL LOVE

Chicken Liver Mousse

Recipe courtesy of Nancy Fuller

Chopped Caprese Salad

Recipe courtesy of Nancy Fuller

Chopped Grilled Chicken Kelaguen Mannok

Recipe courtesy of Guy Fieri

Chopped Liver

Chopped Liver

Recipe courtesy of Ina Garten

Chopped Liver

Recipe courtesy of Anita Jacobson

Mile End Chopped Liver

Recipe courtesy of Ina Garten

Chopped Chicken Livers

Recipe courtesy of Food Network Kitchen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking