Chopped Liver

My mother used to make beef liver with onions as a remedy for my anemia when I was young. Her intentions were good, but the taste was not too palatable for a child. However, when our Jewish neighbors shared some of their homemade chopped liver, I liked that very much.

Ina's recipe is well seasoned and comes together in a jiffy. Chopped liver makes a great snack! Be sure to buy organic chicken livers from very healthy chickens, as the liver is tasked with detoxification and livers full of toxins would not be a good treat at all.


Chopped Liver
Recipe adapted from Ina Garten
Makes 3-4 cups

1 lb chicken livers
2 Tblsp chicken, bacon or duck fat
1 cup diced onion
2 Tblsp dry sherry
2 hard boiled eggs
2 Tblsp fresh parsley leaves, minced
1 tsp fresh thyme leaves
1 tsp salt
1/2 tsp ground black pepper
pinch cayenne

Heat a heavy skillet over medium heat. Add the fat and sauté the livers until barely pink inside - do not overcook. Transfer to the bowl of a food processor.

Fry the onions in the same pan until they are soft and starting to caramelize. Add the sherry and cook for another minute. Add to the food processor.

Add eggs, parsley, thyme, salt, pepper and cayenne to the food processor. Pulse 6-8 times until coarsely chopped, but not a paste. Store chilled. Serve on crackers, slices of cucumber or on lettuce leaves.