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Jewish Recipes --> Recipes --> Meat -->  Chopped Liver

Chopped Chicken Liver Roenthal
Recipe Ingredients:
  • 1 lb. chicken liver
  • 2-3 onions - cut to thins rings *SEE NOTE
  • 2-3 eggs
  • Frying oil (if not using above mentioned onion option)
  • Salt and black pepper


*NOTE: in the last year or two I have been using pre-sliced half - fried onions that are available in Israel in a glass jar complete with oil and its yummy, plus no crying over cut onions

1. If making onions from scratch, cut, fry till golden but not more.

2. If using onion jar, use whole jar. Heat until sizzling.

3. Add livers and cook until they change color at medium heat. Be very careful not to overcook. Turn frequently and try not to pierce livers.

4. When livers are grayish on outside and still pink on inside add eggs UNCOOKED as if making sunny side up omelette (with livers and onions). Wait about 2 minutes, until eggs look like sunny side up omelette.

5. Turn heat off. Pour the whole pan (oil, livers, onions, eggs) into MEAT GRINDER. This is very important not to process the liver (remember, its chopped, not mashed). Grind once. Add seasonings to taste.

6. Options for additions : Brandy (I don't know if its KLP though), or my favorite, truffle mushrooms.

 

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods