Chopped Chicken Livers Recipe
By
Kate Ramos
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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.
INGREDIENTS
- 1/2 pound chicken livers, rinsed, fat and membranes removed, and patted dry
- 1 teaspoon kosher salt, plus extra for seasoning the livers
- 1 tablespoon vegetable oil
- 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)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- Matzo crackers, for serving
INSTRUCTIONS
- Heat the broiler to high and arrange a rack in the upper third. Line a baking sheet with aluminum 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 half of the chopped onion to the pan. Cook, stirring occasionally, until onion is soft but not browned, about 4 minutes. Remove to a medium bowl.
- Finely chop reserved chicken livers and add to the cooked onion. Add remaining ingredients and stir until thoroughly combined. Serve warm or chilled with matzo crackers.
Both Kedem and Baron Herzog make kosher sherries. Google the work Kosher sherries and it will take you to sources available.
This sounds good and I'm going to make it this weekend. Would the cold fat taken from the top of refrigerated homemade chicken soup be considered schmaltz? I'm not jewish but I like the food! Thanks!
Epicurious.com lists kosher wines, including a sherry.
Also, it may seem like a nit, but the broiling just makes the liver kosher, period, not kosher for passover.
Schmaltz is sold in the dairy case near eggs in many metropolitan area supermarkets.
http://www.empirekosher.com/prod_phot...
Thanks for correcting this recipe, as well.
I cannot imagine warm Chopped Liver.
Thanks for correcting this recipe, as well.
I cannot imagine warm Chopped Liver.
Thank you for correcting both recipes.
Thank you for making the corrections here as well.
PS In case you are counting votes, I prefer chopped liver chilled.
Thank you for making the corrections here as well.
PS In case you are counting votes, I prefer chopped liver chilled.
Selkie, the Angel Food Cake has also been changed to be Passover-friendly. No more cake flour or cream of tartar.
Ms. Ramos --
Okay, how about correcting the angel food cake recipe? You did this last year too -- with the kitniyot side dish and the cream of tartar to stabilize the meringues. This is really disappointing. I'd appreciate greater editorial oversight, especially since I used to love the magazine.
Thank you leemoop for pointing out our mistake. Apparently our research wasn't thorough enough. The recipe has been changed to broiling the chicken livers so they are Kosher for Passover.
As for the sherry, if you can't find Kosher sherry in your area, either substitute a Kosher wine or leave it out.
Kate Ramos
Associate Food Editor
Only a few Sherries are Kosher. That should be pointed out and a brand suggested that complies.
Sauteing raw liver is NOT kosher!!! Since liver cannot be kashered (salted and soaked, a process that renders meat suitable for kosher use), it must be broiled first to remove the blood (and the broiler used becomes unkosher; so I use aluminum foil). It can subsequently be sauteed.