When we need care giving in our house my mother makes us pot roast and my father makes soup, or chopped chicken liver and egg. My father made chopped liver for me repeatedly while I was recuperating from a major illness a few years ago. He and I were convinced I needed more iron and protein. Even when I had almost no appetite there was something about chopped liver that still appealed to me. I did eventually get better and I’m convinced that the chopped liver had something to do with it. If you need to nurse someone back to health – my father and I say, “start with chopped liver!”
Chopped Chicken Liver and Egg
- 2 tablespoons butter
- 2 tablespoons grapeseed oil or olive oil
- 2 medium or 1 large onion, minced
- 1½ – 2 pounds chicken livers
- 8-10 eggs, hard-boiled and shelled
- ½ cup mayonnaise
- salt and pepper
Heat the butter and oil in a large skillet. Add the minced onions and bring to light golden brown, 6-10 minutes. Add the chicken livers and sauté at low to medium heat until golden brown and then turn over. It should take a total of 12-15 minutes. Cut one liver in half and the juices should run clear with no sign of red blood.
Remove the liver and onions from the pan and cool slightly. Put the livers, onions and hard-boiled eggs through a food mill in small batches. If you do not own a food mill this can be done in a food processor on the pulse setting, but you have to be very careful not to over process or you’ll end up with a liver smoothie. Liver smoothies are not a big seller.
Remove the ground liver/onions and egg mixture from the processor or food mill, and place in a large bowl. Add mayonnaise, ¼ cup at a time until you reach the desired consistency. Start by adding ½ teaspoon of salt and ¼ teaspoon of pepper. Check seasonings and adjust. Serve spread on toast or with crackers. It’s even good on Matzoh if it is Passover.