Chopped Chicken Liver is a wonderful recipe perfect suited to be served as an appetizer, main course or a key ingredient for great deli sandwiches. Try it on rye!
Chopped Chicken Liver
Author: Epicurus.com Kitchens
Recipe type: Appetizers
Serves: 3 Cups
- 1 pound chicken livers
- 3/4 Cup chicken fat
- 1 Cup onions coarsely chopped
- 4 large eggs hard-cooked, peeled
- 1 teaspoon salt
- 1 dash black pepper
- Wash chicken livers and pat dry with towel. Set aside.
- Cut up chicken fat and put in a skillet with onions. Saute, stirring occasionally, to prevent burning the onions. Cook until the onions are lightly browned and fat is melted. Remove onions and set aside.
- Pour liquid chicken fat into a cup and set aside.
- Place livers in the same skillet with 3 tablespoons of the liquid chicken fat and saute until well done. Add additional chicken fat, if necessary. Cool slightly.
- Using a food grinder with a fine blade, a food blender at high speed, a food processor with a metal blade, or a chopping bowl, finely grind or chop the livers, hard-cooked eggs, and onions.
- Place mixture in a bowl, add salt, pepper and about 1/4 cup liquid fat. If additional fat is necessary, add salad oil, one tablespoon at a time, to the mixture.
- Mix until all ingredients are well blended.
- Fill a well-oiled 3-cup mold or shape into a simple ball and refrigerate.
Makes 3 cups.
Serve with cocktail-size rye bread slices, matzoh or soda crackers.