Chopped Liver

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
5 cups
Level:
Easy

Ingredients
  • 2 pounds chicken livers
  • 1 cup rendered chicken fat
  • 2 cups medium-diced yellow onion (2 onions)
  • 1/3 cup Madeira wine
  • 4 extra-large eggs, hard-cooked, peeled, and chunked
  • 1/4 cup minced fresh parsley leaves
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Pinch cayenne pepper
Directions
  • 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.


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