18738 Chopped Chicken Livers 15 mins 15 mins 4 to 6 servings Wed Mar 04 13:00:00 -0800 2009 Tue Mar 24 12:00:32 -0700 2009 Easy Jewish CHOW http://www.chow.com/recipes/18738 Tue, 24 Mar 2009 19:00:32 GMT With sherry and black pepper Rich, earthy chicken livers mixed with sherry, hard-boiled eggs, and lots of black pepper. This rustic pâté is quick, easy, and a classic start to many a Passover feast. Though we finish it with a hint of sherry, it tastes just like the one Bubbe used to make (and you can choose to leave the sherry out).

What to buy: Schmaltz, rendered chicken fat, can be found in specialty markets and at Jewish delis. If you can’t find it, kosher for Passover vegetable oil can be substituted, but it’s far from traditional.

Game plan: We liked this best served warm, but it can also be made up to a day in advance and served cold or at room temperature.

This recipe was featured as part of our Hosting Your First Passover menu.

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  • Heat the broiler to high and arrange a rack in the upper third. Line a baking sheet with foil and arrange livers in a single layer on the baking sheet. Sprinkle with salt and broil until lightly browned on top, about 2 minutes. Turn, sprinkle the other side with salt, and broil until the second side is browned and the livers are completely cooked through, about 2 to 3 minutes more. Remove to a cutting board to cool slightly.
  • Heat a medium frying pan over medium-high heat and add oil. Once the oil shimmers, add 1/2 of the chopped onion to the pan. Cook, stirring occasionally, until soft but not browned, about 4 minutes. Remove to a medium bowl.
  • Finely chop the reserved chicken livers and add them to the cooked onion. Add remaining ingredients and stir until thoroughly combined. Serve warm or chilled with matzo crackers.
    • ]]>     http://www.chow.com/assets/2009/03/chickenlivers290.jpg Kate Ramos 53 Starter 127 1/2 pound chicken livers, rinsed, fat and membranes removed, and patted dry

    ]]>     301 1 teaspoon kosher salt, plus extra for seasoning the livers

    ]]>     1 tablespoon vegetable oil

    ]]>     54 1/2 medium yellow onion, finely chopped

    ]]>     3 large hard-boiled eggs, peeled and finely chopped

    ]]>     2 tablespoons schmaltz, at room temperature

    ]]>     2 teaspoons fino sherry (optional)

    ]]>     305 1/4 teaspoon ground black pepper

    ]]>     308 1/4 teaspoon ground nutmeg

    ]]>     Matzo crackers, for serving

    ]]>     5931 kate ramos 1 chow 4187 passover 5005 cheap 23680 affordable 38 budget 384 easy 695 quick 1619 omnivore 25930 cluck 216 holiday 661 celebrate 25042 tradition 812 old school 745 ethnic 89 starter 70 chicken 16113 chicken livers 15490 pate 867 appetizer 1555 hors d'oeuvre 11492 broil