How To Make Chopped Liver

How To Make Chopped Liver

Chopped Liver Recipe. A rich, velvety Jewish dish, made with fried chicken livers, wine and fried onions. Sample our Chopped Liver recipe today.

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Step 1:

You will need

• 500 g fresh, cleaned chicken livers
• 60 ml rendered chicken fat or olive oil
• 1 medium onion, sliced
• 80 ml port or sweet wine
• 1 hard boiled egg, roughly chopped
• salt and pepper
• half an onion, finely diced
• 1 hard boiled egg, finely chopped
• a few parsley leaves
• 1 frying pan
• 1 pair of tongs
• 2 bowls
• 1 food processor
• 1 metal spoon
• 1 wooden spoon
• cling film or saran wrap

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Step 2:

Fry the livers

Place a frying pan on a high heat. Add some of rendered chicken fat or olive oil. Using oil makes the dish less fattening, but means it won't taste so rich. When the oil is hot, add the chicken livers. Give them plenty of room in the pan - frying them in batches if necessary and be careful of spitting fat. Fry the livers for roughly 2 minutes on each side, seasoning with salt and pepper. Prod them with tongs to test for 'doneness.' When they are firm to the touch, transfer them into the bowl.

Whatever you do, don't let the livers over cook or they will be dry and leathery. They should still be slightly pink on the inside when you remove them from the heat as they carry on cooking afterwards.

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Step 3:

Add onions and wine

Add the sliced onions to the pan, with a little more fat or oil, if necessary. Slowly brown the onion, stirring occasionally with a wooden spoon until it has turned a rich caramel colour. Then pour in the wine or port. Reduce for around 2 minutes until the mixture has thickened to a paste and transfer the onions into the bowl of cooked livers.

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Step 4:

Pulse

Let the livers and onions cool slightly and then put them into the food processor. Toss in the roughly chopped boiled egg and pulse until the mixture is well mixed into a roughly textured paste.

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Step 5:

Chill

Transfer the mixture to a bowl, cover it with cling film or saran wrap and place it in the fridge to chill.

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Step 6:

Garnish and serve

You can use the mixture in sandwiches or serve as a dish to share. Spoon some of chopped liver onto a plate and garnish with some chopped onion, egg, and a few parsley leaves. Serve with rye bread.