“By far the best chopped chicken liver ever! This is from the recipes used at the famous Grossinger's Resort in the Catskills, NY. Please use real rendered chicken fat; it makes a big difference in the flavor. See the recipe for rendered chicken fat in the footnote of this recipe. Serve with crackers or on lettuce or on a bagel with a tomato slice.” - by dsgoldens
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Heat 2 tablespoons chicken fat in a large skillet over medium-low heat and cook onions, stirring often, until browned, about 20 minutes. Transfer onions to a food processor, leaving fat in the skillet. Cook chicken livers in hot skillet until firm, lighter in color, and no longer red in the centers, about 10 minutes.
- Place livers into food processor with onions and add 2 more tablespoons chicken fat, egg yolks, salt, and black pepper. Process until smooth, 1 to 2 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 170 cal
- 9%
- Fat
- 10.8 g
- 17%
- Carbs
- 5.9 g
- 2%
Based on a 2,000 calorie diet
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Reviews (1)
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"I've been making chopped liver for decades and my recipe is similar to this and everyone loves it. My grandmother was a good friend of Jennie Grossinger and I spent many happy weekends there in my yo..." See moreung, single days. Since I do not keep kosher, I tend to substitute no trans fat margarine for the chicken fat. I also use about a dozen hard-boiled eggs to one pound of chicken livers to make it taste less like liver, plus it makes a much larger quantity. For those, like me, who dislike liver of any kind, you may find you enjoy this version."
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