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I want to make proper "chopped liver". What is the best hand chopper to use?

Thanks, in advance, for any suggestions...

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  1. That's a lot of chopping! Do you own a food processor?

    1 Reply
    1. re: monavano

      Yes, but I have read that the food processor yields a different texture than the hand-chopped method.

    2. Wow, I've made a lot of chopped liver in my day but never considered hand chopping it. Is it a coarser texture you're after? Use a grinder, that's the old-school style. Chill the cooked chicken livers first. If you use a food processor, just don't over-process it. Are you adding onions and hard boiled eggs? Send them through the grinder, too.

      2 Replies
      1. re: bushwickgirl

        I have a grinder attachment for my food processor. Is that what you recommend?

        1. re: Full tummy

          Yes, it's great you have one. Use that. Enjoy.

      2. My grandmother used a huge wooden bowl with a curved knife, like a mezzaluna with only one blade, or an Alaskan Ulu.

        That is, she used that until she bought a food processor. Now it is my responsibility to make chopped liver for the family, and I swear by my food processor.

        1. I use the food processor, but it takes practice to get the texture just right.

          If you have the grinder attachment for your KitchenAid mixer, that would be the easiest. That's how my mom always made it.

          Grandma used the wooden bowl with the curved knife. These days, I keep apples or gourds in it. ;)

          1. My mom used to get great texture using a hand cranked meat grinder with a medium grinder plate; I use the grinder attachment on my KitchenAid and it gives just the right slighly coarse texture that good chopped liver should have (I grind everything together...the sauteed liver , onion, and hard boiled eggs.
            I've used a food processor on occasion, but it's very easy to over-process and wind up with too fine a texture (like much store bought chopped liver).

            2 Replies
            1. re: The Professor

              I guess that's what I should do, then. Thanks!

              1. re: Full tummy

                Just pulse the whole shebang - including the schmaltz, onion, and eggs. Pulsing is the key, so you can see how small the grind is getting.

                The schmaltz is essential - but you don't HAVE to render chicken fat and skin from scratch. If you make chicken soup or chicken stock from scratch, chill it, then remove the solidified fat and use that. It is very close to real schmaltz, even has the onion flavor. It's just not as browned.