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Today: With Passover around the corner, you need a chopped liver recipe that won't fail you.
The first time I ate, and enjoyed, chopped liver was at Sammy’s Romanian on the Lower East Side of New York City. The rambunctious music, chilled vodka, and gravy boats full of schmaltz (a.k.a. chicken fat) made the experience unforgettable. Even with all the commotion, the silky smooth liver served in metal mixing bowls and dripping in schmaltz stole the show.
Needless to say, a trip to Sammy’s is not possible every time a chopped liver craving strikes, so having a great recipe in your back pocket is necessary -- especially with Passover around the corner. This family recipe is party-worthy and, dare I say it, rivals the chopped liver at Sammy’s with a splash of sherry. The best part? It's incredibly easy to make -- simply cook chicken liver and onions in sherry, then chop them with celery, hard-boiled eggs, and salt. L'chayim!
1 pound chicken livers
2 tablespoons oil or chicken fat, plus more as needed
1 tablespoon sherry (cream or dry)
1 onion, diced
2 celery stalks, diced
3 hard-boiled eggs, peeled
Salt and pepper, to taste
Photo by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now