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
tablespoons oil or chicken fat, plus more as needed
pound chicken livers
tablespoon sherry (I used a cream sherry but dry sherry works nicely, as well)
celery stalks, diced
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
- This recipe was entered in the contest for Your Best Recipe with a Smarty Pants Trick or Technique