Chopped Liver

Random House

Chopped liver, like pâté de foie gras, dates from medieval Strasbourg, where both were originally created from goose livers raised by Jewish poultry breeders. The use of chicken and beef livers was an Eastern European innovation, but it took American ingenuity to bring chopped liver down to its lowest level: as a medium for sculptures of brides and bar mitzvah boys.

ingredients

1 1/2 pounds beef liver
1 pound chicken liver
Corn oil for drizzling
1 tablespoon plus 2 teaspoons corn oil
1 tablespoon plus 2 teaspoons schmaltz
4 cups coarsely chopped onions
4 hard-boiled eggs, peeled
1 tablespoon schmaltz
2 teaspoons salt
1/4 teaspoon pepperons: Add cooked noodles, rice, kasha, or matzo balls

directions

1
Turn on broiler. Rinse beef and chicken livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place beef and chicken livers in a large baking pan, and drizzle with corn oil (pour oil into a flatware tablespoon and drizzle over livers; 2 tablespoons are ample). Broil 8 to 10 minutes (keep an eye on it to make sure it doesn’t burn). Turn liver pieces, and broil for another 5 minutes. Liver should be fully cooked and lightly browned on both sides. Let chill in refrigerator.
2
In a large skillet, heat 1 tablespoon plus 2 teaspoons corn oil and the same amount of schmaltz, and sauté onions, stirring occasionally, until well browned. Let chill in refrigerator. In food processor, combine liver, onions, hard-boiled eggs, schmaltz, salt, and pepper, and blend until smooth. You’ll have to do it in batches. Chill before serving.

notes

Though the above is the official Deli version, some people prefer to use only chicken livers. They make a lighter, creamier chopped liver.

Source: The Second Avenue Deli Cookbook by Sharon Lebewohl, Rena Bulkin and Jack Lebewohl. Copyright © 1999 by Sharon Lebewohl, Rena Bulkin and Jack Lebewohl. Published by Random House Publishing Group. All Rights Reserved.