Even if I don't get to eat chopped liver very often, there is something so comforting and decadently delicious about just reading the recipe. Loaded with history and all anecdotal jokes aside, chopped liver is one of the quintessential Jewish dishes.
- Cook Time
- Prep Time
- 2 eggs
- 1 large Spanish onion, thinly sliced
- ½ cup schmaltz, divided
- 2 pounds kashered chicken livers, dark edges trimmed off and chopped
- ¼ cup brandy
- Several sprigs fresh thyme, optional
- 1½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- Suggested garnishes: chopped hard-boiled egg, crispy shallots, chopped flat-leaf parsley, drizzle of schmaltz
- Bring small saucepan of water with eggs to a boil. Turn off the heat, cover the pan, and set the timer for 9 minutes. Once timer has gone off, plunge eggs under cold water and cool completely. Peel and set aside.
- Cook onion in a sauté pan, with 2 tablespoons of schmaltz, over medium heat until medium golden brown and very soft. Add chicken livers and stir to combine. Turn off heat and add brandy and thyme. Turn heat on low (be careful as the brandy might ignite) and cook until all brandy has been absorbed or evaporated.
- Remove thyme and process mixture plus remaining schmaltz in food processor until creamy and smooth. Adjust seasoning with salt and pepper.
- Transfer liver to a decorative bowl or platter and chill at least 1 hour.
- Garnish as desired and serve with matzo or thinly sliced rye bread.
If you can't find kashered chicken livers see how it's done: