Chopped Liver

By Pikachutherecipereader

Been making this recpie for years and finally reviewing. Its a HUGE hit and often recommended by friends and family. The only thing I do different is I use just 1/2 cup butter instead of the chicken fat and its still wonderful. Thanks Ina!!!!

Ingredients

• Ingredients
• 2 pounds chicken livers
• 1 cup rendered chicken fat
• 2 cups medium-diced yellow onion (2 onions)
• 1/3 cup Madeira wine
• 4 extra-large eggs, hard-cooked, peeled, and chunked
• 1/4 cup minced fresh parsley
• 2 teaspoons fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• Pinch cayenne pepper

Details

Servings 10
Preparation time 10mins
Cooking time 25mins
Adapted from barefootcontessa.com

Preparation

Step 1

Directions

Drain the livers and sauté them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don’t overcook the livers or they will be dry. Transfer them to a large bowl.

In the same pan, sauté the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.

Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season to taste and chill. Serve on crackers or matzo.