This week’s recipe features chopped liver (pronounced “livah”) courtesy of Elizabeth!
It’s time to not be afraid of organ meats, folks. I could wax poetic on the benefits of liver alone, but I won’t. (Editor’s note: I will.) Instead, I’ll encourage you to brave this rich source of yum, starting with chicken livers (the most mellow).
- 1 lb chicken liver
- 4 eggs, hard-boiled
- 1/2 red onion, diced
- Parsley, chopped
- Red wine vinegar
- Schmaltz (if you don’t have this, use Kerrygold Irish butter…Jon says use bacon grease, but that’s not very Jewish, now is it.)
In a large frying pan, melt a ton of butter (or schmaltz). Seriously, use a lot. Place all the livers in the pan and fry a few minutes each side. Remove to a large cutting board. Pour some vinegar into the pan, then the onions and parsley. Cook until soft. Place in a large bowl. Using a large knife, chop the liver into tiny pieces. Place into the bowl. Do the same with the eggs. Now mix everything together. Garnish with parsley, and enjoy!