April 22, 2008
Dad's chopped liver recipe
To feed a seder of 12-18 people (and still have leftovers for lunch the next day):
2 pounds chicken livers
8 hard-boiled eggs
4 large onions, sliced
shmaltz (rendered chicken fat) or vegetable oil
grivenes (cracklings left after rendering the shmaltz) -- optional but so delicious!
salt and pepper to taste
Broil the livers until completely cooked and the centers are no longer pink. Cool.
While livers are broiling, slice and saute onions in a little shmaltz or vegetable oil until translucent and golden. Do not brown. Cool.
For best texture, grind together liver, hard-boiled eggs, onions and grivenes (if using) with a hand-grinder or the grinder attachment for your KitchenAid Mixmaster. I do not recommend using a food processor!
Mix together and season with salt and pepper to taste. Place into an oiled mold or bowl and chill until ready to serve. Turn out liver onto a platter.
My sister garnishes with sliced tomatoes but it's just as good served naked in all its glory. Delicious on matzah or TamTam crackers.
(I have successfully halved this recipe to make a smaller quantity.)