Make Ahead
Jewish Chopped Chicken Livers
- Serves a party, usually with some leftover for sandwiches the next day...
Author Notes
This was a perennial favourite at family events when I was a kid. It might have evolved a bit since then--I'm pretty sure my grandmother didn't de-glaze with red wine, and I'm positive she never tried adding a bit of bacon, but the basics haven't changed. —innoabrd
What You'll Need
Ingredients
-
1 pound
chicken livers, washed well
-
1/2 cup
butter
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6 pieces
good quality, dry cure bacon or pancetta (optional)
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2
large onions, sliced into rings
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1/4 cup
red wine
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6
hard-boiled eggs
Directions
- Cook the onions and the bacon/pancetta (if using) in the butter over medium-high heat to soften.
- Add the livers. Season with salt and pepper. Cook until the livers are cooked through.
- Remove the livers and onions from the pan, turn the heat to high and de-glaze with the red wine, scraping all the bits off the bottom of the pan. Pour all that into the livers.
- Use a meat grinder (electric or hand, but NOT a food processor; if you have more than one disc, use the course), grind the livers and eggs, alternating each and finishing with an egg.
- Check the seasoning and serve with bread or crackers. Melba toast was somewhat of a traditional accompaniment.
- Note: This can be prepared a day ahead of time and stored in the refrigerator, but is best served at room temperature. It also freezes well if you get too carried away.
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