Chopped Liver [moved from Kosher board]
Does anyone have an extra-special, knock-'em-dead recipe. I haven't served it at our seder for years and want to re-introduce it. Thanks.
Here is my recipe- A Lower Fat Version
Broiled Chicken livers (the more burnt the better)
Hard boiled eggs (double the ratio of whites to yolks)
Onions chopped and cooked in cooking spray until caramelized. I like vidalia or texas sweets as they are sweeter
Mayo (during the year I use Hellman's light)
Salt and pepper
In food processer, process, eggs, onions, mayo, salt and pepper until a chunky paste
Process Chicken livers separately on pulse (we like ours chunky). You can also process it to a smoother consistency.
Add egg mixture to liver mixture and process for a few seconds.
Easy and delicious buy 2 frozen international chopped liver add 5 hard boiled eggs and 2 fried onions. My kids can't get enough of it
Mine is similar to sherry f's, but with no mayo. Saute 1 lb of chicken livers in whatever oil, You want them crispy, but still pink inside. Hardboil 2 eggs. Fry up, on high heat, one med/large onion, sliced, until very dark brown and caramelized. Quarter 1 med. onion. Pulse all together in food processor until chunky/smooth. Add s & p. I find that if the livers are not overcooked, you needn't add any schmaltz or mayo(?).
The last time I did Weight Watcher's, I developed a recipe for chopped liver... Broiled chicken liver, hard boiled egg, and sauteed onions, all pulsed in the food processor, and salted a bit. Basically the main change was to eliminate fat, and rather than frying the onions, cook them in chicken broth. I tried to convince my self and my family that it was good. It was awful.
Onions in chicken broth are fine in other recipes I do, barley, kasha with or w/out varnishkes, but not with the liver.
Even though I'm successfully back on track with WW, I'm back to the old artery clogging classic.
First I render my own chicken fat. Nothing else compares.
(Sorry for the lack of proportions. I do this to taste.) Hard boil ~9 eggs. Broil ~1 lb chicken livers (I buy a lb & freeze whatever comes out of the chickens I cook for a few weeks before Passover). Saute a sliced large onion or 2 in home-made shmaltz. Pulse a little of everything in the food processor - I don't always use all the eggs or onions. Salt to taste. Add more shmaltz to taste.
The only person who complains is me, since I know what's in it, and I know I shouldn't be eating it. Everyone else who eats liver loves it!