Recipe courtesy of Noah Bernamoff
and
Rae Bernamoff
Mile End Chopped Liver
- Level: Easy
- Yield: 16 servings as appetizer
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 267
- Total Fat
- 19
- Saturated Fat
- 6
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 15
- Cholesterol
- 316
- Sodium
- 398
- Total: 35 min
- Active: 35 min
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
- 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.