1 hr 30 min
1 hr 30 min
0 from 0 reviews
Chopped liver is one of my all-time favorite foods. Growing up, I was pretty intimidated to try it. I mean, have you ever seen a kid craving chopped chicken liver? But, to be honest, I was missing out; chopped liver is divine! It’s not just reserved for holidays; I serve my chopped liver all year long. This time, I used leeks instead of onions since they are in season right now. To enhance the flavor, I added beef tallow to the frying process, which gave the dish incredible depth. Personally, I like to add a generous amount of freshly cracked black pepper and hot honey; the heat pairs wonderfully with the livers and the sweetness of the caramelized leeks. I serve it on toasted sourdough bread with hard-boiled eggs and grated horseradish. Can it get any better? I don’t think so. Just remember, whenever you make chopped liver, it disappears quickly, and there’s never enough. Make sure to prepare a sufficient amount, or stash some in the fridge so no one finishes off your chopped liver
2 pans
Knife
Cutting board
Microplane
Start by cleaning the chicken liver- cut off any tough pieces or stringy tendons. Pat dry the livers with a paper towel and allow them to get to room temperature. Chicken livers tend to explode once fried if they are cold.
Add salt and black pepper on top of the livers and toss to spread evenly.
Clean the leeks properly and thinly slice them.
In a big pan add the beef fat and the olive oil and fry the leeks on medium heat until they melt and lose their volume. I fried my leeks for about an hour, getting them properly caramelized. Set aside.
While frying the leeks, in a separate pan, add olive oil and fry the livers in small batches on medium heat. You want to have only one layer of livers in the pan and not stack them on top of each other, that way we ensure they get proper color and crust. Flip the livers after 3-5 minutes (once they get seared on that side), and fry them for additional 3-5 minutes. Remove from the pan, add more oil if required, and repeat frying with the rest of the livers.
Once the livers have cooled to room temperature, start chopping them with a knife. Here it’s really up to you how fine to chop them. I prefer to not chop them into a paste, living a texture of chopped liver done by the knife.
In a bowl add the chopped livers, the caramelized leeks, salt to taste, freshly cracked black pepper (I love to add a big amount, it’s fun!), and hot honey. Mix until homogenous and correct flavors.
Serve with toasted sourdough bread, thinly sliced hard boiled eggs, grated horseradish, salt and pepper.
YASSS!
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