Jewish · appetizer
Traditional Jewish Chopped Liver A classic Ashkenazi appetizer of chicken livers, caramelized onions, and hard-boiled eggs blended into a rich, creamy spread, often served on crackers, bread, or matzo.
servings 4 Original recipe on primenosh.com
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Back to 4 servings 1 pound chicken livers, all trimmed and ready 2 onions, big, finely chopped 3 hard-boiled eggs, peeled and chopped 0.25 cup schmaltz, rendered chicken fat salt, as you like it pepper, as you like it brandy or cognac, optional: a splash (or two)
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1 Step 1: Start with chicken livers. Remember, the key to great chopped liver is in the quality of the livers.2 Step 2: Get those onions golden brown in the schmaltz. Patience is your friend here. The slow caramelization brings out a sweet, rich flavor that's crucial to the dish's overall taste.3 Step 3: Toss the livers into the skillet and cook them just right – brown outside, a bit pink inside.4 Step 4: Whizz up those livers, onions, and eggs in a food processor. Aim for creamy!5 Step 5: Jazz it up with salt, pepper, and maybe that brandy. Then give it some chill time in the fridge. The flavors meld and intensify during this time, so don't skip it!6 Step 6: Slather it on crackers, bread, or go traditional with Matzo.getsaucepan.com/r/ac7cd4dc-dbd6-40e8-b3c2-4cec58e111e3 · Original: https://primenosh.com/rediscovering-the-delight-of-traditional-jewish-chopped-liver/?srsltid=AYCX9vJqpN3uCtB9x67YtxlwaQRsDjkoc4HZSP1o_wo9Z3D_eSiwVCYg
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