Chopped liver was born out of necessity. Jewish people living in this region were both poor and Kosher, which meant the couldn’t eat chicken with dairy. So instead, they used the rendered fat (schmaltz), livers, and the eggs of chickens to create this economical and completely delicious appetizer. Spread over crackers or small pieces of pumpernickel or rye bread for a great appetizer. A well made chopped liver will have Bubbies all over the world kvelling!
Chopped Chicken Liver
- Food Processor or blender
- Large skillet
- Medium saucepan
- Bowl filled with ice cold water
- 1 lb Chicken livers, cleaned, rinsed, drained, patted dry
- 2 large Onions, peeled and chopped in food processor or by hand
- 2 tbsp Schmaltz or 1 tbsp each butter & vegetable oil
- 5 large Eggs, hard boiled and peeled
- 1 pinch Paprika
- Kosher salt and black pepper
- Boil livers in water for 5 minutes. Remove to a plate to cool. Heat schmaltz (or butter-oil) in a large skillet over low heat. Saute onions until they caramelize and get sweet, 30 to 40 minutes. Reduce heat to low as onions soften.Boil eggs for 3 minutes, remove from heat, and cover for 15 minutes. Shock eggs in ice cold water and peel.When onions are ready, coarsely chop livers in the food processor. Put eggs in a bowl and mash with a fork or potato masher. Add chopped livers to eggs and mix together. Add onions and liquids. Season with salt, pepper, and paprika. Mix well.Cover chopped liver and refrigerate for a few hours for flavors to meld. Remove from refrigerator 15 minutes before serving.
- Serve with small rye bread, pumpernickel, crackers or matzo