Ingredients
-
1
-
3
-
1/4
-
4
-
-
-
-
-
-
-
-
-
-
-
Directions
Mirj’s Heart-Attack-On-A-Plate Chopped Chicken Liver, This is my locally famous chopped liver It’s definitely not healthy, but it is really good I have been promised kingdoms and children have been named after me because of my chopped liver ;-), I found this recipe on a different site 9 years ago and have been making it ever since Id never had chopped liver before meeting my Jewish husband and tried his moms; it wasnt great but showed me that chicken liver was something I could enjoy, so I looked for a recipe I could make myself Now, Im the designated chicken-liver-maker for every holiday and special occasion thanks to this recipe! The only thing I do differently is cook the livers in the same pan after Ive browned the onions, although Ill try broiling them soon Sometimes Ill add a touch of cream sherry if the liver is too bitter, but usually the onions add the perfect amount of sweetness I absolutely adore this simple yet delicious recipe , Best chicken liver I’ve ever had ! It only lasted a couple hours for husband and I I made another batch the next day This is great stuff! Thanks Mirj for this recipe
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cook the Livers Until Done in Any Way You Prefer. |
|
2
Done
|
I Grill Them Under the Broiler. |
|
3
Done
|
Chop the Onions Medium-Coarsely and Fry in the Oil Until Browned, but not Burnt. |
|
4
Done
|
You Have to Babysit the Onions, Constantly Stirring, So They Don't Burn. |
|
5
Done
|
This Can Take Some Time, Pull Up and Chair With a Good Book, or Do Other Things but Keep an Eye (and Nose) Out For the Onions. |
|
6
Done
|
With the Steel Knife, Grind the Livers in a Food Processor. |
|
7
Done
|
Add the Hard-Boiled Eggs and Give It Another Whirl Until They Are Incorporated With the Liver. |
|
8
Done
|
Add the Onions and Any Extra Oil from the Bottom of the Pot. |
|
9
Done
|
Scrape Every Last Bit of Onion Into the Food Processor Bowl, This Is Where the Major Flavor Comes From. |
|
10
Done
|
Add Salt and Pepper to Taste. |
|
11
Done
|
You Can Also Add Any Other Spices That You Like, but This Detracts from the Traditional Flavor of Jewish Chopped Liver. |
|
12
Done
|
Whirl Everything Around in the Food Processor Until It Reaches the Consistency You Want. |
|
13
Done
|
Some People Prefer It Coarse, Some Like It Very Fine, Almost Pate-Like. |
|
14
Done
|
Scrape the Chopped Liver Into a Serving Bowl and Chill in the Fridge For at Least 2 Hours. |
|
15
Done
|
Serve With Crackers or Challah. |
