Homemade Jewish Chopped Liver Recipe

This traditional Jewish appetizer is a savory and rich blend of chicken livers, onions, and hard-boiled eggs, perfect for spreading on crackers or bread. Bubbie's recipe has been passed down through generations and is a comforting taste of nostalgia.

Ingredients

• 1 lb chicken livers
• 2 onions, diced
• 2 hard-boiled eggs, chopped
• 1/4 cup schmaltz (rendered chicken fat)
• Salt and pepper to taste
• Crackers or bread for serving

Directions

1. In a skillet, cook the chicken livers over medium heat until fully cooked, about 10 minutes.
2. In the same skillet, sauté the diced onions in the schmaltz until translucent, about 5 minutes.
3. In a food processor, combine the cooked chicken livers, sautéed onions, and chopped hard-boiled eggs. Pulse until finely chopped.
4. Season the mixture with salt and pepper to taste, adjusting as needed.
5. Transfer the chopped liver mixture to a serving bowl and chill in the refrigerator for at least 30 minutes.
6. Serve the chopped liver with crackers or bread for a delicious appetizer.

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