This is old time Jewish Cooking, but also one of the classic recipes that I now make for all of our family occasions…
The trick here is to really use Chicken Fat and really slowly cook off the onions….
Grandma's Chopped Liver
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 people
Ingredients
- 1 lb Chicken Livers wash thoroughly, remove fat or green areas
- 3 Hard Boiled Eggs Sliced
- 3 Onions Sliced
- 2T Cooking Oil Canola with Chicken Fat
Instructions
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Put Oil in high walled Frying Pan and Render Chicken Fat. Cut the oil down if you want to use more Chicken fat. You want a hot coated pan that will have enough taste to coat the onions.
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Add Sliced Onions - Cook slowly as onions become translucent and soft add some salt. Salt Hastens browning (you want this to be long and slow). Brown the onions - until they are nicely brown. Remove from pan, but keep oil in pan.
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Cook Livers in remaining oil until brown and no blood comes out when pierced with a fork.
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Combine Cooked Livers, Hard boiled eggs and onions in food processor and chop until it reaches desired consistency. Season with Salt and pepper gently as you go.
