This was my first attempt at making chopped liver. The feedback? It was really good. The recipe was adapted from my sister-in-laws famous chopped liver. Mind you, I do not want to take her mantle nor her place. I simply had big shoes to fill since my chopped liver would, no doubt, be compared to hers. As an aside, I will say, this might be one of those dishes that it is better to eat than to know what goes into making it. With that said, I eat it once per year so I guess that is not such a big deal.
- 2 1/2 lbs chicken livers
- 5 yellow onions, sliced
- 1 stick butter
- 1/4 cup duck fat (it usually calls for schmaltz)
- 1/4 head of garlic, roasted
- 1/8 cup of sugar
- Salt & pepper to taste
Take a full head of garlic and wrap in tinfoil. Place in a 350 degree oven for an hour. Set aside. In a sauté pan, add the butter and melt on low heat. When melted, add in the onions. Cook slowly – be patient when stirring. You want the onions to stick to the bottom of the pan to help with the caramelization.
This step will take a good hour. 1/2 way through the cooking process, add the sugar. (Next time, I would reduce the sugar by a lot. I thought there was too much sweetness in my chopped liver). When complete, pull the onions to one side of the pan. Add the duck fat. When this melts, add in the chicken livers.
Saute the chicken livers on each side. Once seared on each side, cover the pan and cook for 5 – 10 minutes. You do not want to see any red in the chicken livers. Remove from heat and set aside. When cooled a little, pour the onions and livers into a food processor. I had to do mine in 3 batches. Do not over pulse. You want a rustic, rough chop on the liver. Taste as you go and add salt & pepper to taste.
Serve and enjoy!