Description
No recipe site is complete without a real recipe for real chopped liver. This makes for a great appetizer or spread for a pastrami and corned beef sandwich.
Ingredients
- 4 eggs
- 1 ½ pounds beef liver, rinsed
- 1 pound chicken livers, rinsed
- 2 tablespoons corn oil
- 2 tablespoons rendered chicken fat
- 2 tablespoons corn oil
- 4 cups chopped onion
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 tablespoon rendered chicken fat
Instructions
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling
- remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water
- then cool the eggs under cold running water in the sink. Peel once cold.
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
- Coat beef and chicken livers with 2 tablespoons of corn oil
- then spread livers on a baking sheet. Broil in the preheated oven until brown on the top
- 8 to 10 minutes. Flip the livers and continue to broil until the livers are no longer pink in the center and juices run clear
- about 5 minutes. Place livers in a bowl and chill in the refrigerator.
- Heat 2 tablespoons of chicken fat and 2 tablespoons corn oil in a large skillet over medium-high heat. Stir in the onion; cook and stir until the onion has softened and turned translucent
- about 10 minutes. Reduce heat to medium-low
- and continue cooking and stirring until the onion is very tender and dark brown
- 15 to 20 minutes more. Place onion in a bowl; cover and refrigerate until chilled.
- Finely chop the chilled beef and chicken livers
- chilled onions
- and hardboiled eggs together
- then place in a bowl. Stir in the remaining 1 tablespoon of chicken fat. Season with salt and pepper. Refrigerate until ready to serve.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 3 hrs
Servings: 24