Let my liver go!

What am I, chopped liver? 

My chopped liver is the stuff of legends when it comes to pre-meal nosh options.  I learned the recipe and technique after tasting the creamy wonderfulness and deciding I needed to be able to create that myself at home. 

There are different styles and types of chopped liver on the menus at kosher delicatessens around the world.  I prefer a hand chopped -- rough, so to speak-- texture.  I'm not a huge pate fan, smooth is not how I would describe this iron rich, low sodium source of Thiamin, Zinc, Copper and Manganese (and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Iron, Phosphorus and Selenium).

The recipes are essentially the same, no matter which website you peruse.  Chicken livers, yellow onions, schmaltz, and boiled eggs.  Such humble beginnings.  The prep directions are where the stories begin to ramble.  "Put everything in your food processor, then saute." "Cook the onions and the livers, use a hand mixer to puree, fold in boiled eggs."  While these directions may get you the base flavors this spread is known for, you will be missing out. For the best, none left at the end of the  night, everyone asking for the recipe, chopped liver, use this:

Ebby's Chopped Liver 

For an end result of 1 qt of spread

  Prep the livers:

1. Rinse 1 qt of fresh chicken livers under cool running water
2. Fill a large bowl 2/3 full of cold water
3. Add kosher salt- how much? A LOT!  for 1 gallon of water, 1/4 cup salt- mix to dissolve
4. Examine your livers, discard any with green areas (this is bile and tastes yucky)
5. Place the livers into the salty water 
6. Soak 2-3 hours
7. Smoosh livers with your fingers under the water. This releases the blood clots.
8. Strain smoooshed livers through your fingers, letting the water and blood remain.  Place strained smoosh into new clean bowl.

   Cook the onions:

1. Slice 2# yellow onions into thin rings
2. Melt 4 tblsp. schmaltz in a large saucepan over medium heat
3. Add onions to schmaltz, sprinkle with 1/2 tsp kosher salt
4. Cook 15-20 min on low, stirring frequently, until onions melt and caramelize
5. Turn heat to High and crisp just the edges of the onions
    

 The eggs:

1. Place 6 eggs into a pot
2. Cover with cold water
3. Add 2 tblsp vinegar
4. Cover and heat to boiling
5. Turn off heat and leave in water for 10-12 min
6. Peel and slice eggs

 Add the livers:

1. Add the chopped livers to the caramelized onions
2. Cook on medium stirring constantly, until cooked through. While cooking, use a flat edged wooden spoon to chop the liver and onions more.

Combine:

Mix the sliced eggs into the onion liver mix, stirring well to help break up the eggs. Grate 1/2 of a green apple in for a little extra sweetness





 I recommend covering with plastic and refrigerating at least 24 hours.  Serve cold!

Serve with matzo (for Passover) or green apple slices (for Rosh Hashana) or crackers (for your next snack!).