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Henriette's Chopped Chicken Liver
SUBMITTED BY: Unknown
2# fresh chicken livers
2T clarified butter
1/4 cup rendered chicken fat (schmaltz)
1T minced parsley
2 hard boiled eggs
1 large yellow onion, minced
1 box matzoh
Drain and pat dry the livers.
Saute onions in half the butter over medium heat until caramelized. Reserve.
Fry livers to medium (firm and pink) in the rest of the clarified butter in the same pan over medium high heat.
Grind the liver and onions through a food mill by hand, chop by hand or pulse in a food processor. Do not over puree!
Add the parsley, grate the eggs and fold in those as well.
Add schmaltz, salt and pepper to taste.
Chill chopped livers.
Serve with the matzoh.
Serves 6-8 persons.