This is so easy and so delicious. Chopped liver can be made with beef liver, calves liver, or chicken liver. In the old days, my mother didn’t always have a lot of chicken livers available, although she could get them from the butcher. Way back when, people used to buy whole chickens from a butcher or market, not parts.
One ingredient you must use is shmaltz, which is rendered chicken fat. This is sometimes found in the refrigerator case or freezer section. But it’s best to make it yourself from fat from a chicken. Just saute the fat and some skin till you create a nice amount of clear, melted fat. (I have seen some people use mayonnaise, but that is a terrible way to make chopped liver. But I must tell you that mayonnaise is kosher with meat and not a dairy item. Mayonnaise is just egg with oil. So the idea of never putting mayonnaise on deli or meat is just traditional taste and not a kosher problem as far as I know.)
Chopped Chicken Liver
- 1 to 1 1/2 pound(s) chicken livers
- 4-5 hard-boiled eggs, or to taste*
- 1 medium yellow onion, thinly sliced
- 2-3 Tablespoons rendered chicken fat (shmaltz)
- Parsley (Italian of course!)
- Salt & pepper
Make hard-boiled eggs. Broil the livers on a baking sheet, turning halfway through. Saute the onion in the chicken fat until the onion is golden or even somewhat browned. Place the cooked ingredients in a meat grinder or food processor. Add salt and pepper. Pulse or grind to desired texture. Garnish with parsley.
*As far as how many eggs to use, it all depends on how strong you want the liver flavor. Of course the eggs dilute or “cut” the livery flavor the more eggs you use. Also, get organic livers from organic chickens. They taste so much better and you can see that they look healthier.