Thursday, September 13, 2007

What am I, Chopped Liver?

If you squint, it looks like refried beans with some hard-boiled egg mixed in.
Hmm...that's even grosser than chopped liver!

Undoubtedly, the "grossest" item in my blog....but only gross if you don't like chopped liver! It's like comfort food for me. Anything Jewish and traditional is comforting to me. This is my first time making it and it came out great!

1 pound chicken liver
2 large onions
6 hard-boiled eggs
1 tablespoon chicken fat
salt to taste
3 tablespoons light mayonnaise

Chop one onion into small pieces and place in a large frying pan with chicken fat. Turn heat to medium-high and start to cook until onions are translucent. Drain liquid from liver in strainer and add to onions. Stir well and cover, leaving the lid tilted to vent out steam. You'll want all the liquid to cook off. Reduce heat to medium-low, stirring occasionally.

If after 15 minutes there is still too much liquid, remove lid. Cook until liver is cooked through (liver is cooked when it will break with the edge of a spoon). Remove when cooked through and place in a bowl and allow to come down to room temperature. Do not proceed when warm.

Chop remaining onion into small pieces and place in a wooden bowl. Separate egg whites and egg yolks. Add egg whites to bowl with onions. Using a mezzaluna (mincing knife), cut egg whites and onions together. When they are finely chopped, add cooled liver and onions and continue to cut together until well blended. Add salt and mayonnaise slowly and mix with a fork until desired consistency is reached.

Crumble egg yolks on top and mix with a fork until well blended.

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