Chopped liver needs better PR. Most people will wrinkle their nose and proclaim that they don’t like chopped liver. Rebrand it as a French pate and people will dig in, thinking it is a luxury item. I decided to make it for Bri’s holiday party. I used Ina Garten’s recipe, but I since I did not have rendered chicken fat and
Chopped liver from Barefoot Contessa
2 pounds chicken livers
1 cup rendered chicken fat
2 cups medium-diced yellow onion (2 onions)
4 extra-large eggs, hard-cooked, peeled, and chunked
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne pepper
Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the
Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.