Need a little more direction?
Watch our tutorial
1 hr 30 min
1 hr 30 min
0 from 0 reviews
Chopped liver is absolutely one of my favorite Ashkenazi Jewish foods of all time. There are so many ways to make it, some blend it into a pate, some add eggplants to it, but for me, it’s my grandma’s recipe that always wins. Her version uses chicken livers, hard-boiled eggs, onion, duck fat, a shot of whiskey, strong black pepper, and salt. The result is an addictive, complex dish—there’s the rich, funky liver, of course, but it’s layered with the sweetness of sautéed onions and the flavor of the duck fat and whiskey. The eggs add tenderness, make it soft and spreadable, perfect for schmearing on a Matzah. I eat chopped liver all year long, but for passover, I enjoy it with a Matzah cracker and a side of a crispy spicy salad.
Small pot
Pan
Grater
Spatula
Knife
Cutting board
Start by boiling the eggs. 8 minutes in boiling water, then remove and set aside in cold water.
Dice the onions as small as possible.
Add the duck fat to a hot pan and add the diced onions. Cook on medium heat, stirring constantly, until a dark golden color.
Before removing from the pan, add a shot of whiskey. Cook for about a min until the alcohol has evaporated.
Set the onions aside.
Clean the liver by cutting the yellow-white part off from each liver.
Using a paper towel, dry the livers completely. It’s very important step if you don’t want the livers to explode on you once you fry them.
Season the livers with salt and black pepper to your liking (I love using A LOT of black pepper).
In the same pan, we fried the onions, pan fry the livers with 1 tbsp of duck fat on high heat. We want them to have a good crust but still be red-ish on the inside.
Remove the livers from the pan and let them cool to a room temperature.
Chop the livers with a knife.
Grate the hard-boiled eggs on top.
Add the caramelized onions, salt, and black pepper.
Chop them all together into a cohesive mass.
Plate with a crispy salad (radishes, cucumbers, chilis, dill, lemon, salt, and extra virgin olive oil).
YASSS!
Watch our tutorial
write your comment