Chopped Liver – A small batch

May 20, 2013 at 12:03 pm Leave a comment


Traditionally this recipe uses rendered chicken fat, known as gribenes or schmaltz. It’s not something I have readily on hand, so I use plain old oil.

1/2 pound liver, either chicken or beef
1 onion, coarsely chopped
1 egg, hard-boiled, peeled, and diced
1 slice hearty bread, diced (I prefer rye)
salt and pepper

Heat approximately 1 tablespoon of oil in a large skillet over high heat
season raw liver with salt and pepper
brown the liver on both sides, about 3 minutes for each side
remove from pan and set aside

Brown the onions in the dirty pan
add more oil if needed

In a food processor add all the ingredients and pulse for about 30 seconds, or until the desired consistency is achieved. More oil may be needed to loosen up the chopped liver.

Salt and pepper to taste
chill for about 2 hours


Entry filed under: For One or Two, Jewish, Low Carb, Main Course, Popular Ethnic Dishes, Sides & Salads. Tags: .

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