Chopped Liver Recipe

Chopped Liver Recipe

  • 1½ pounds beef liver
  • 1 pound chicken liver
  • Corn oil for drizzling
  • 1 tablespoon plus 2 teaspoons corn oil
  • 1 tablespoon plus 2 teaspoons schmaltz
  • 4 cups coarsely chopped onions
  • 4 hard-boiled eggs, peeled
  • 1 tablespoon schmaltz
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  1. Turn on broiler. Rinse beef and chicken livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place beef and chicken livers in a large baking pan, and drizzle with corn oil (pour oil into a flatware tablespoon and drizzle over livers; 2 tablespoons are ample). Broil 8 to 10 minutes (keep an eye on it to make sure it doesn’t burn). Turn liver pieces, and broil for another 5 minutes. Liver should be fully cooked and lightly browned on both sides. Let chill in refrigerator.
  2. In a large skillet, heat 1 tablespoon plus 2 teaspoons corn oil and the same amount of schmaltz, and sauté onions, stirring occasionally, until well browned. Let chill in refrigerator.
  3. In food processor, combine liver, onions, hard-boiled eggs, schmaltz, salt, and pepper, and blend until smooth. You’ll have to do it in batches. Chill before serving.
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