Recipe courtesy of Sharon Lebewohl
Chopped Liver
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- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 314
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 30 g
- Cholesterol
- 508 mg
- Sodium
- 580 mg
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 314
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 30 g
- Cholesterol
- 508 mg
- Sodium
- 580 mg
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.
