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
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Ingredients
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2 tablespoons
oil or chicken fat, plus more as needed
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1 pound
chicken livers
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1 tablespoon
sherry (I used a cream sherry but dry sherry works nicely, as well)
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1
onion, diced
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2
celery stalks, diced
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3
hard-boiled eggs, peeled
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Salt and pepper, to taste
Directions
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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.
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In the same pan, add the onions and sauté until transparent. Allow to cool.
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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.
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