Appetizer: Chopped Liver

By fsilver4

Well, this might not be the most traditional chopped liver, or even legal in the Jewish sense, however, it is all the rave! Kosher? I think not!

Hmm, perhaps I could start a new tradition...

Ingredients

• 2 pounds chicken livers
• 1 pound of bacon or 1 cup rendered chicken fat
• 2 cups medium diced yellow onion
• 1/3 cup Madeira wine
• 4 extra large eggs, hard cooked, peeled, and chunked
• 1/4 cup minced fresh parsley, chopped
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• pinch of cayenne pepper
• Matzo

Preparation

Step 1

Cook all the bacon in a pan. Pour all the fat into a measuring cup. Saute the chicken livers in the pan with a little of the bacon fat over medium-high heat, turning once for about 4 to 5 minutes until just barely pink inside. DO NOT OVERCOOK transfer to a large bowl.

In the same pan, saute the onions in 3 tablespoons of the fat over medium-high heat for about 10 minutes, or until browned. Add the 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, and the rest of the ingredients and the remaining 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 with Matzo or crackers.