Name: Chopped Liver
Cook time: 5400 s
Total time: 5400 s
Yield: 4 small plates
Ingredients: 500 gr chicken liver; 4 1/2 medium size onions; 3 hard boiled are range eggs; 2 tbsp duck fat; 2 tbsp whiskey/brandy; Salt; Black pepper

BENGINGI

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Chopped Liver

cook:

1 h 30 min

0.0

(3)

Chopped liver is absolutely one of my favorite Ashkenazi Jewish foods of all times. There are so many ways to make it, some blend it to a pate, some add eggplants in, 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 crackers and a side of a crispy spicy salad.

4 small plates

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Ingredients

500 gr chicken liver

4 ½ medium size onions

3 hard boiled are range eggs

2 tbsp duck fat

2 tbsp whiskey/brandy

Salt

Black pepper

Directions

Step 1

Start by boiling the eggs. 8 minutes in boiling water, then remove and set aside in cold water.

3 hard boiled are range eggs

Step 2

Dice the onions as small as possible.

4 ½ medium size onions

Step 3

Add the duck fat to a hot pan and add the diced onions. Cook on medium heat, stirring constantly until dark golden color.

2 tbsp duck fat

4 ½ medium size onions

Step 4

Before removing from the pan, add a shot of whiskey. Cook for about a min until the alcohol has evaporated.

2 tbsp whiskey/brandy

Step 5

Set the onions aside.

Step 6

Clean the liver by cutting the yellow-white part off from each liver.

500 gr chicken liver

Step 7

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.

Step 8

Season the livers with salt and black pepper to your liking (I love using A LOT of black pepper).

Salt

Black pepper

Step 9

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.

Step 10

Remove the livers from the pan and let them cool to a room temperature.

Step 11

Chop the livers with a knife.

Step 12

Grate the hard boiled eggs on top.

Step 13

Add the caramelized onions, salt and black pepper.

Step 14

Chop them all together to a cohesive mass.

Step 15

Plate with a crispy salad (radishes, cucumbers, chilis, dill, lemon, salt and extra virgin olive oil).

Step 16

YASSS!

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