Aron Groer's Chopped Liver
- Cuisine: American
- Course: Main Course
Summary:
Though schmaltz-less, this recipe for chopped liver has passed the taste test of countless purists. Serve it with matzoh, crackers or crudites. Or eat it directly from the bowl with a spoon.
4 to 6 servings
Ingredients:
- 1 pound chicken livers
- 2 tablespoons peanut or canola oil
- 1 pound yellow onions, cut into about 1/2-inch dice
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 large eggs, hard-cooked and peeled
Directions:
Wash the livers and remove and discard the membranes. Set aside.
In a skillet over medium heat, heat the oil. Add the onions, cover and cook, stirring occasionally, until soft and golden, 7 to 10 minutes.
Add the whole livers to the skillet and sprinkle with salt and pepper. Reduce the heat to medium-low, cover and simmer gently until cooked through but still juicy, about 15 minutes. Remove from the heat.
Using a slotted spoon, immediately transfer the livers to a food mill or meat grinder, leaving the onions and their juices in the skillet, and grind the livers while still warm. (You may pulse the livers in a food processor, but be careful to leave some chunks. You don't want a smooth pate.) Transfer the mixture to a bowl.
Using the slotted spoon, add the onions to the ground liver, leaving the juices in the skillet. Stir gently to combine. If the mixture appears to be too dry, add some of the liquid in the skillet, a little at a time, until the desired consistency is attained. Season with salt and pepper to taste.
Coarsely chop 2 of the hard-cooked eggs, add them to the liver mixture and stir gently to combine. Check again if the mixture is too dry and, if necessary, add more liquid from the skillet.
Take the remaining egg and separate the white from the yolk. Using a sharp knife, thinly slice the white into strips and place on top of the chopped liver. Using a small-holed grater, grate the yolk over the entire surface of the chopped liver. Cover and refrigerate for 2 hours.
Recipe Source:
Adapted from Aron Groer.
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