Try this chopped liver recipe for the Passover / Pesach (or Jewish Passover) festival. There are many chopped liver recipes for Passover / Pesach, and the following recipe for chopped liver is but one version. Note that like almost any other chopped liver recipe (except for a chopped liver recipe that contains specially selected ingredients), the following recipe is quite rich in fat.
Chopped Liver Recipe (Total time: 1 hour)
1/4 cup raw chicken fat, optional
2 cups finely sliced onions
1 pound chicken livers
1/2 tablespoon vegetable oil (optional)
2 hard-cooked eggs, quartered, or 3 hard-cooked egg whites
Kosher salt and freshly ground black pepper
Instructions for the Chopped Liver recipe:
- If desired, place the chicken fat and two tablespoons of the onions in a small nonstick saucepan or skillet.
- Cook very slowly over low heat, stirring from time to time, until the fat is completely liquefied and the onions and resulting cracklings from the fat are golden brown.
- Remove from heat and strain fat into a small crock, pressing as much fat as possible from the onions and cracklings.
- Reserve the browned onions and cracklings.
- Place three tablespoons of the rendered fat in a large, heavy skillet and sauté the remaining onions over medium-low heat until they are golden brown.
- Remove the onions from the pan, draining as much fat as possible back into the pan. As an alternate method, sweat the onions without fat by cooking them slowly in a tightly covered nonstick skillet with a little salt.
- When the onions are soft, remove the cover, increase the heat and allow them to become lightly browned.
- Trim the chicken livers of any connective tissue or membranes and pat dry with paper towels. Sauté them over medium heat in the pan used for the onions, adding another tablespoon of chicken fat, or if no chicken fat is used, adding one-half tablespoon of vegetable oil.
- Cook the livers until they are lightly browned and no longer pink in the middle.
- Remove from the heat.
- Combine the livers, all the sautéed onions and hard-cooked eggs or egg whites, plus the cracklings, if desired, in a wooden bowl and chop them together by hand. The mixture can also be ground in a meat grinder using a medium blade. Alternately, the mixture can be chopped in a food processor. To do this, first cut the livers and eggs or egg whites into uniform one-half-inch pieces. Then mix them with the onions and cracklings in the bowl of the food processor and pulse briefly about five times, until the mixture has a uniform, medium-coarse texture. Do not make it smooth.
- Season the chopped liver to taste with salt and pepper and, if desired, with additional chicken fat. Place the chopped liver in a bowl or serving dish and cover it tightly with plastic wrap. Refrigerate if it is not being served within two to three hours, but allow it to come to room temperature before serving.
Yield: 8 to 12 servings of chopped liver.