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Author Notes: My grandmother was an old world grandma, but she had a few new world tricks up her sleeve. First, she didn't broil or "kasher" the liver; she sautéed it. And then, I later discovered that she added sherry to it. (Sherry? Grandma? Really?) I don't think I ever saw Grandma sipping sherry. In fact, I don't think I ever saw sherry in her house. Yet when she showed me how to make her chopped liver, it materialized out of somewhere. Who knew? —louisez
- 2 tablespoons oil or chicken fat, plus more as needed
- 1 pound chicken livers
- 1 tablespoon sherry (I used a cream sherry but dry sherry works nicely, as well)
- 1 onion, diced
- 2 celery stalks, diced
- 3 hard-boiled eggs, peeled
- Salt and pepper, to taste
- Place the oil or chicken fat in a medium sized pan over medium heat. add the livers, and sauté for 4 to 6 minutes, then add the sherry and let cook for another 2 minutes. Add more oil or fat if the pan gets too dry. Transfer the liver to a small bowl and set aside to cool.
- In the same pan, add the onions and sauté until transparent. Allow to cool.
- Combine the cooked chicken livers and onion, celery stalks, hard-boiled eggs, and salt and pepper in a food processor. Pulse just a little bit -- you don't want a paste or a purée; there should be some texture. Taste for seasoning and adjust if necessary. Chill in the refrigerator before serving.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe
- This recipe was entered in the contest for Your Best Family Recipe, Part 2
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