Thank you to Russ and Daughters for this easy-to-prepare and traditional Jewish food essential. Jane Moritz, our Chief Maven Officer found it simple to follow and had her guests yearning for more. Try it, you'll like it!
- 1 pound fresh chicken livers (about 16 livers)
- 2 tablespoons vegetable oil(schmaltz, rendered chicken fat, is available from your butcher, and can be used as a substitute at your own risk)
- 2 tablespoons vegetable shortening
- 2 large Spanish onions (1 pound each), peeled and chopped
- 3 large hard-cooked eggs, chilled
- Kosher salt and freshly ground pepper to taste
- Drain chicken livers, rinse and pat dry. Remove any connective tissue. Heat the oil in a large skillet over medium-high heat and sauté the livers until they are firm and slightly pink in the center, about 5 minutes. (Do not overcook.) Remove with a slotted spoon and place on a plate to cool.
- In a clean, large skillet, melt the shortening over medium heat and add the onions. Sauté until onions are caramelized, 30 to 40 minutes, reducing heat to low as the onions soften.
- When the onions are ready, coarsely chop the livers in a food processor and place in a bowl (or chop livers with an old-fashioned manual chopper in a wooden bowl). Peel the eggs and mash with a fork in a bowl. Add to the livers. Add the onions and mix well, stirring in just enough of their cooking juices to moisten the mixture. Season with salt and pepper.
- Cover the chopped liver and let mellow in the refrigerator for at least a few hours. Remove from the refrigerator 15 minutes before serving.