Chopped Liver & Onions
Posted: | Categories: Recipes | Tags:jewish holidays sides
Chopped Liver & Onions
Melissa Ben-Ishay
Savory Recipes
My grandma Annie used to make chopped liver and onions for us when I was younger. She used a meat grinder and basically made it into a spread that she would serve on crackers as a snack or before dinner. Now, it’s one of my favorite dishes that reminds me of her.
This time, I made it loosely based on her recipe. Organ meat is some of the most nutrient-dense food there is, and while some people like to use beef of calf’s liver, I prefer chicken liver. If you like pâté or other similar dishes, give this one a try—you may just discover your new favorite dish!
Ingredients
- 3 onions, sliced
- 2 tablespoons duck fat (or olive oil, butter, schmaltz)
- 1 pound chicken liver
- 3 hardboiled eggs
- 1 teaspoon salt, divided
- ¼ teaspoon black pepper
- Crackers, to serve
Directions
Add the onions and duck fat to a pan over medium heat. Season with ½ teaspoon salt and pepper.
- Once the onions have started to brown, add the liver. Make sure it cooks all the way through.
- Add the hardboiled eggs and the liver and onions to a food processor. Pulse until mostly smooth.
- Stir in another ½ teaspoon of salt and taste. Adjust seasoning as necessary.
- Let cool and serve with crackers or crusty bread.
