This chopped liver spread is simple to make with calf or chicken livers. I like to serve it with matzo crackers, or on rye. My family always looks forward to this dish during Passover and other Jewish holidays!
Simple Chopped Liver
This chopped liver spread is simple to make with calf or chicken livers. I like to serve it with matzo crackers, or on rye. My family always looks forward to this dish during Passover and other Jewish holidays!
Ingredients
- 2 large eggs
- 2 tablespoons canola oil or butter
- salt to taste
- 1 pound calf or chicken livers rinsed and trimmed
- 2 medium onions chopped
- 1 pinch white sugar
Instructions
- Gather all ingredients.
- Place eggs into a saucepan and cover with water. Bring to a boil, then remove the from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Meanwhile, heat canola oil in a skillet over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until onions are very tender and golden brown, 5 to 10 more minutes. Transfer to a plate.
- Cook chicken livers in the same skillet until no longer pink in the center and the juices run clear, 5 to 10 minutes. Place chicken livers onto the same plate as onions and allow to cool.
- Process chicken livers and onions in a food processor to the desired consistency.
- Transfer to a bowl, season with salt and sugar, and stir in chopped eggs.
- Chill before serving, about 2 hours. Enjoy!
