Chopped Liver

Name: Chopped Liver
Ingredients: 2 pounds chicken livers; 1 cup rendered chicken fat; 2 cups medium-diced yellow onion (2 onions); 1/3 cup Madeira wine; 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

10 ingredients

13 steps

Ingredients

2 pounds chicken livers
1 cup rendered chicken fat
2 cups medium-diced yellow onion (2 onions)
1/3 cup Madeira wine
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

Directions

1

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.
2

Don't overcook the livers or they will be dry.
3

Transfer them to a large bowl.
4

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.
5

Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds.
6

Pour into the bowl with the livers.
7

Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl.
8

Toss quickly to combine.
9

Transfer half the mixture to the bowl of a food processor fitted with a steel blade.
10

Pulse 6 to 8 times, until coarsely chopped.
11

Repeat with the remaining mixture.
12

Season, to taste, and chill.
13

Serve on crackers or matzo.