Chopped liver can also be made with beef or calf liver; however, chicken liver has the mildest flavor. As a delicacy “at home” both of my parents used this recipe with goose liver. The secret to good chopped liver is twofold: First, find a good source to buy kashered liver or else carefully kasher it at home. (For kashering, see Recipe Guidelines, page 67). Second, never cover the liver during or after cooking and never overcook it.
- onions - 2 large, cut in half lengthwise, thinly sliced
- vegetable oil - as needed 1 lb chicken liver, kashered
- hard boiled eggs - 4-5, shelled
- seasoned salt - to taste
In a 12-inch stainless steel sauté pan over medium-low heat, heat oil. Add onions and sauté until onions are soft and translucent but not brown, stirring occasionally, about 20 minutes.
Add the liver and sauté uncovered just to heat through, a few minutes. Do not overcook. Do not cover.
Remove pan from heat. Scoop out onion- liver mixture, reserving oil. Grind onion, liver and eggs in a manual or electric grinder. Alternatively, hand-chop.
Transfer to a medium bowl, add the reserved cooking oil from the pan and mix well. Add Seasoned Salt, to taste. Add more oil, if necessary, for desired consistency.
Refrigerate, covered, for up to 3 days.
Exerpted from the book "Food, Family, and Tradition: Hungarian Kosher Family Recipes and Rememberances" by Lynn Kirsche Shapiro