Back to 6 servings 1 lb chicken livers, cleaned and trimmed 3 tbsp schmaltz, rendered chicken fat, divided 2 medium onions, finely diced 3 hard-boiled eggs, peeled 0.5 tsp salt, to taste 0.25 tsp black pepper 1 tbsp fresh lemon juice 2 tbsp finely chopped parsley, optional
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1 Step 1: Rinse chicken livers under cold water. Pat dry with paper towels to remove excess moisture.2 Step 2: Heat 2 tablespoons schmaltz in a large skillet over medium heat. Add 2 medium diced onions and cook slowly, stirring occasionally, for 25-30 minutes, until golden brown and caramelized. Transfer onions to a large mixing bowl.3 Step 3: In the same skillet, add the remaining 1 tablespoon schmaltz and increase heat to medium-high. Add chicken livers in a single layer (work in batches if needed).4 Step 4: Cook 2-3 minutes per side, until browned on the outside but slightly pink inside. Transfer to the bowl with onions and let cool for 10 minutes.5 Step 5: For a traditional texture: Chop the liver mixture and 3 hard-boiled eggs by hand on a wooden board using a sharp knife until well combined but slightly coarse.6 Step 6: For a smoother spread: Add salt, pepper, and lemon juice, then pulse everything in a food processor 8-10 times until combined but still textured. Do not puree.7 Step 7: Stir in ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon fresh lemon juice. Taste and adjust seasoning if needed.8 Step 8: Cover and refrigerate for at least 2 hours (or overnight) to let the flavors meld.9 Step 9: Let the chopped chicken liver come to room temperature before serving. Serve with matzo, rye bread, or fresh vegetables.10 Step 10: Garnish with 2 tablespoons chopped parsley (optional).getsaucepan.com/r/2d0ce704-3d25-4533-a08d-f0c27308a8d8 · Original: https://immigrantstable.com/classic-jewish-chopped-chicken-livers/
