Chopped Chicken Liver
Equipment
- Cast iron frying pan
- Splatter screen
- Sharp chef's knive (NO food processor)
Ingredients
- 2 eggs, hard boiled and peeled
- 1 medium onion, diced finely
- 1 pound chicken liver
- Rendered chicken fat, if available, otherwise extra virgin olive oil
- 1 teaspoon coarse kosher salt
Instructions
- Clean chicken livers, removing obvious membranes and tough parts.
- Divide diced onion into two equal portions. Put one portion in large mixing bowl where you will mixed together the chopped liver. Set aside other portion to be cooked.
- Put ¼" oil in frying pan and heat over medium-low heat until shimmering.
- Cook ½ of onions in oil until translucent. Add to the large mixing bowl.
- Add more oil to pan, in needed to get back to ¼". Heat oil until shimmering and add chicken livers.
- Put splatter screen on top of pan to reduce the chances that you get burned from oil splattered with livers pop.
- Cook livers, stirring regularly and adding oil if needed, until the livers are throughly cooked and crisp at the edges.
- Turn off heat and let livers cool in pan.
- Meanwhile, chop boiled eggs finely and add chopped eggs to the large mixing bowl.
- Once livers have cooled, drain oil from frying pan into the large mixing bowl and put livers on large cutting board.
- Chop livers until they are minced. Add livers to the large mixing bowl.
- Add salt to the large mixing bowl.
- Stir together ingredients. Stir and add oil as needed until the combined ingredients have a smooth and somewhat oily texture.
Notes
Best if prepared a day ahead.
Adapted from Jennie Grossinger’s The Art of Jewish Cooking.