Chopped Liver

By exdircomp

Ingredients

• 2 pounds chicken livers
• 1 cup rendered chicken fat (if you cannot find you may substitute duck fat or butter as a last resort)
• 2 cups medium-diced yellow onion (2 onions)
• 1/4 teaspoon ground mustard
• 1/3 cup Madeira wine (you may also use port)
• 4 extra-large eggs, hard-cooked, peeled, and chunked
• 1/4 cup minced fresh parsley leaves
• 2 teaspoons fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• Pinch cayenne pepper

Preparation

Step 1

Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.



In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the ground mustard and Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.



Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo