Roy Jones MD
@rjones
Classic Chopped Liver
A traditional Jewish appetizer, this Classic Chopped Liver is made with chicken livers, eggs, and sautéed onions, creating a rich and flavorful spread perfect for serving on crackers or bread. It's a beloved dish that brings comfort and nostalgia to any gathering.
Details
- Cuisine:middle-eastern
- Diet:gluten-free
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:thanksgiving
- Ingredients:8
- Views:5
Recipe Information
- Prep time20 min.
- Cook time25 min.
- Total time45 min.
- Servings6
Ingredients
- 2
- 2 1/4 pounds
- 2 tablespoons, divided
- 1
- 2
- 1
- to taste
- 1 tablespoon
Cooking Instructions
Follow our step-by-step guide on how to make Classic Chopped Liver.
Step 1
Begin by placing the eggs in a saucepan, ensuring they are in a single layer, and cover them with water, allowing for an extra inch above the eggs.
Step 2
Cover the saucepan and bring the water to a vigorous boil over high heat.
Step 3
Once boiling, remove the saucepan from the heat and let the eggs steep in the hot water for 15 minutes.
Step 4
Afterward, drain the hot water and cool the eggs under a stream of cold running water.
Step 5
Once chilled, peel the eggs and set them aside.
Step 6
Preheat your oven's broiler, positioning the rack about 6 inches from the heat source.
Step 7
Lay the chicken livers on a baking sheet in a single layer and broil them for approximately 3 minutes on each side, or until they are no longer pink in the center and the juices run clear.
Step 8
In a skillet, warm 1 tablespoon of vegetable oil over medium heat.
Step 9
Add the chopped onion and sauté until it becomes soft and translucent, which should take about 5 minutes.
Step 10
Remove half of the cooked onion and set it aside for later.
Step 11
In the same skillet, introduce the grated carrots and cook until they are tender, roughly 5 minutes.
Step 12
Next, transfer the chicken livers, cooked carrots, raw chopped onion, one hard-boiled egg, the reserved cooked onion, salt, and pepper into a food processor.
Step 13
Blend until the mixture is smooth, then gradually incorporate the chicken stock, continuing to process until the mixture reaches a creamy, fluffy consistency.
Step 14
Finally, spoon the liver mixture into a serving bowl and garnish with the remaining cooked onion and grated hard-boiled egg.
Step 15
For the best flavor, refrigerate for at least 4 hours before serving.
Step 16
Enjoy this delightful dish that combines rich flavors and textures, perfect for any gathering or a cozy night in.