I love chopped liver, especially if served on small rye toasts. It reminds me of many a holiday appetizer treat and helping my mother grind the Ingredients in her hand crank meat grinder, which I still have to this day. My only problem is that my wife hates chopped liver and won’t get near me for the rest of the day if I’ve eaten some. It’s best to use chicken livers for this recipe and don’t try substituting the schmaltz with something else, it just won’t be the same. Pair with nice sauterne or sweeter champagne.
- 1 pound chicken livers, cleaned
- 6 tablespoons rendered chicken fat (schmaltz)
- 1 cup medium onion, coarsely chopped
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 2 hard boiled eggs
- Optional, 1 more hard boiled egg for decoration
- Heat two tablespoons schmaltz in a frying pan and add the chopped onion. Cook on medium heat until golden brown, about 10 minutes. When done, remove onions to a plate.
- Season chicken livers with salt and pepper.
- Add two more tablespoons schmaltz to the frying pan. Cook the livers in two batches for about 2 to 2 ½ minutes per side. When done, remove and put on plate with the onions.
- Once all the Ingredients are cool, run all the Ingredients (liver, onions and 2 eggs) through a meat grinder.
- Refrigerate for two hours before serving. Grate a hard-boiled egg over the chopped liver.