Classic Chopped Liver Recipe

Enjoy the authentic flavors of Jewish cuisine with this classic chopped liver recipe. Made with fresh chicken livers, onions, and hard-boiled eggs, this dish is rich, creamy, and full of flavor. Serve it as an appetizer on crackers or bread, or enjoy it as a sandwich spread. This recipe will take about 40 minutes to prepare, and it is perfect for gatherings and special occasions. Get ready to impress your guests with this traditional Jewish delicacy that will surely satisfy everyone's taste buds.

Ingredients

• 1 pound chicken livers
• 2 large onions, finely chopped
• 4 hard-boiled eggs, peeled and chopped
• 4 tablespoons schmaltz (rendered chicken fat), divided
• Salt and pepper to taste
• Crackers or bread, for serving

Directions

1. In a large skillet, heat 2 tablespoons of schmaltz over medium heat.
2. Add the onions and cook until golden brown, about 10 minutes.
3. Meanwhile, rinse the chicken livers under cold water, pat them dry, and remove any connective tissue or blood vessels.
4. Once the onions are caramelized, push them to the side of the skillet and add the chicken livers to the center.
5. Increase the heat to medium-high and cook the livers for about 5 minutes on each side, or until they are browned on the outside but still slightly pink in the center.
6. Transfer the cooked livers and onions to a cutting board and let them cool slightly.
7. Reserve 1 tablespoon of schmaltz in the skillet and set it aside.
8. Finely chop the cooked livers and onions together until you reach your desired consistency.
9. Transfer the mixture to a bowl and stir in the chopped hard-boiled eggs.
10. Season with salt and pepper to taste.
11. In the same skillet, heat the reserved schmaltz over medium heat.
12. Add the chopped liver mixture back to the skillet and cook for 2-3 minutes, stirring occasionally, to let the flavors meld together.
13. Remove from heat and let the chopped liver cool completely.
14. Once cooled, transfer the chopped liver to a serving dish.
15. Cover and refrigerate for at least 2 hours before serving.
16. Serve chilled with crackers or bread.

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