Mile End Chopped Liver

Total Time:
50 min
Prep:
35 min
Cook:
15 min

Yield:
16 servings as appetizer
Level:
Easy

Ingredients
  • 6 cups of chopped onions
  • 1 cup schmaltz (rendered chicken fat)
  • 2 pounds chicken livers
  • 1 sprig of fresh thyme
  • 2 fresh bay leaves
  • 2 1/2 teaspoons of quatre-epices (equal parts white peppercorns, ginger, cloves and cinnamon, ground together in a coffee or spice blender)
  • 9 large hard-boiled eggs, peeled and coarsely chopped
  • 6 to 7 scallions sliced into thin rings
  • 6 teaspoons kosher salt
  • 2 to 3 large pinches of pepper
  • For serving:
  • Pickled shallots
  • Minced chives
  • Rendered chicken skin pieces
  • Sieved egg (a peeled hard-boiled egg pressed through the coarse holes of a box grate or zester)
Directions
Watch how to make this recipe.
  • Fry the onions in schmaltz, add the chicken livers, thyme and bay leaves and cook for 10 minutes, then let the mixture cool. Add the quatre-epices and eggs to the livers. Place the mixture in a food processor and process to a coarse consistency. Stir in the scallions and season with the salt and pepper.

  • Decant the chopped liver into a serving bowl and garnish with shallots, minced chives, rendered chicken skin pieces and grated hard-boiled egg.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.


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