Chopped Chicken Livers

After I had completed the video accompanying this recipe I remembered where my fondness for this dish came from.  I can't remember the first time I tasted it, but apparently it was love at first taste because when I was pregnant with our first daughter, my one and only craving was for chopped liver!  I was working at the time, and at least twice a week I would order a chopped liver sandwich for lunch!  It came on toast garnished with thinly sliced onions.  I don't remember how the onion affected my co-workers, but I was in chopped liver heaven.

My Aunt Nessie was the one who taught me how to make it and it was from her that I learned the technique of grating the liver rather than chopping it.  Of course back then there were no food processors - everything was grated on a box grater.  How far we have come!

Chopped Chicken Livers

1 pound chicken livers
1 large onion, chopped
2 eggs, hard boiled and roughly chopped
¼ cup chicken fat or butter
Salt and pepper to taste

Drain the chicken livers and remove any connective tissue, dark or green spots.
Melt the fat in a large skillet and sauté the onions until soft.  Add the cleaned livers and cook until the livers are just pink in the center.  This will take 10 to 15 minutes.
Add salt and pepper to taste and mix in the eggs.  Using the large grating blade of a food processor, grate the mixture.

Transfer to a bowl and stir to combine.  Taste for seasoning and add salt and pepper if needed.

Pack into a serving dish and cover tightly with plastic wrap and refrigerate overnight.  Serve with crackers, rounds of toasted baguette or matzoh.


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