Classic Grandma's Chopped Liver Recipe

Indulge in the rich and flavorful classic chopped liver prepared just like Grandma used to make. This Jewish delicacy is made with chicken livers, onions, and hard-boiled eggs, creating a smooth and creamy spread that is perfect for spreading on crackers or bread. The dish is seasoned just right with salt, pepper, and a hint of nutmeg, bringing back memories of family gatherings and traditional Jewish cuisine. Whip up this nostalgic favorite in no time and enjoy the uncomplicated goodness of Grandma's chopped liver.

Ingredients

• 1 pound chicken livers
• 2 large onions, finely chopped
• 4 hard-boiled eggs
• 4 tablespoons schmaltz (rendered chicken fat) or vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg

Directions

1. In a large skillet, heat 2 tablespoons of schmaltz or vegetable oil over medium heat.
2. Add the onions and cook until caramelized, stirring occasionally for about 15 minutes.
3. Meanwhile, in a separate skillet, heat another 2 tablespoons of schmaltz or vegetable oil over medium heat.
4. Add the chicken livers to the skillet and cook for about 5 minutes on each side until browned and cooked through.
5. Remove the chicken livers from the skillet and let them cool slightly.
6. Once cooled, finely chop the chicken livers.
7. In a food processor or blender, combine the chopped chicken livers, caramelized onions, and hard-boiled eggs.
8. Pulse the mixture until smooth and well combined.
9. Add salt, black pepper, and nutmeg to taste, and pulse again to incorporate the seasonings.
10. Transfer the chopped liver mixture to a serving dish or storage container.
11. Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
12. Serve chilled as a spread on crackers or bread.

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