Chopped liver is an old-school dish that is making a comeback! It’s really good for you if you’re low in iron, and makes for a really interesting sandwich!
Ingredients
- 3 eggs
- 5 tablespoons of chicken fat or unsalted butter
- 3 yellow onions
- 2 tablespoons of white wine vinegar
- 1 pound of chicken livers
- 1 tablespoon of horseradish
- 1/2 teaspoon of garlic powder and mustard powder each
- 1/4 teaspoon of paprika
- Kosher salt and ground pepper to taste
Recipe
- Boil some water and cook the eggs for 10 minutes.
- While the eggs cook, slice the onions and then put the eggs in an ice bath to cool once they’re cooked and then peel them.
- Heat up 3 tablespoons of the fat over medium heat and cook the onions for about 20 minutes until they begin to caramelize.
- Pour in the vinegar, turn off the heat, and put them to the side.
- Pat the livers dry, season with salt and pepper, and melt the rest of the fat over medium-high heat.
- Cook the livers for just 2-3 minutes on each side, and let cool.
- Put the livers, onion, and egg into a food processor, or do it in batches if it’s too much.
- Add in the horseradish and spices, season a bit more if desired, and stir well.
- Enjoy on sandwiches, crackers, or however you like!
