Recipe courtesy of Sasha Perl-Raver
Episode: Whole Lotta Loaf
Save Recipe Print
Total:
40 min
Prep:
5 min
Cook:
35 min
Yield:
12 to 16 servings
Level:
Easy
Total:
40 min
Prep:
5 min
Cook:
35 min
Yield:
12 to 16 servings
Level:
Easy

Ingredients

Directions

In a skillet over medium heat, saute the chicken skin until it releases its fat and the fat begins to turn golden brown, about 20 minutes. Remove the chicken skin and pour off half of the rendered fat, or schmaltz.

Add the onions to the pan with the remaining chicken fat and cook until the onions are translucent, tender, and caramelized, about 10 minutes. Season with salt, to taste. Remove half of the onions from the pan and set aside. Raise the heat to medium-high and add the reserved chicken fat and chicken livers to the remaining onions. Saute the livers, turning once, until cooked on the outside but still lightly pink inside, about 5 minutes. Roughly chop the chicken livers by hand and season with salt and cracked black pepper. Spoon the chopped liver onto matzo and top with minced egg and the reserved schmaltz fried onions.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chopped Liver

Recipe courtesy of Ina Garten

Chopped Liver

Chopped Liver

Recipe courtesy of Anita Jacobson

Chopped Liver

Recipe courtesy of Sharon Lebewohl

Mile End Chopped Liver

Recipe courtesy of Ina Garten

Chopped Chicken Livers

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword