We are blessed to have an amazing group of friends and family. The holidays is the best time to get together and share in traditions and enjoy each other‘s company. Although my family is not Jewish we love taking part in the Jewish holidays. This Sunday we celebrated Hanukkah at our friends the Fanger’s. There were games, a raucous white elephant gift exchange and fabulous food! Allyson makes an unbelievable brisket. Whether it’s Hanukkah or Passover, I bring Chopped Liver, recipe courtesy of Ina Garten with a few tweaks. I use less chicken fat and substitute with olive oil.
Chicken liver is one of my favorite things. When I was pregnant I was anemic and chicken liver is a great source of iron. I’ve always had a taste for it. It is so delicious sauteed, deglazed with some balsamic on toast. I never buy a whole chicken without the giblets for this reason.
Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
Onions deglazed with Madeira wine
I’ve been making this chopped liver recipe for more than 15 years. Not everyone has a taste for it, I can’t say that my children have ever eaten it, but I love it and it’s a crowd pleaser with the adults. Happy Hanukkah!
Chopped Liver
serves a crowd
Ingredients
3 pounds chicken livers – trimmed substantially will give you 2 pounds
2 tablespoons rendered chicken fat
4 tablespoons olive oil
2 cups medium diced yellow onion
1/3 cup Madeira wine
4 extra large eggs, hard boiled, peeled and chunked
1/4 cup minced fresh parsley
2 teaspoons fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
large pinch cayenne pepper
Instructions
Drain the livers and sauté over medium high heat in two batches using 2 tablespoons of chicken fat. Turn once for about 5 to 10 minutes until just barely pink inside. Don’t overcook! Transfer them to a large bowl. In the same pan, sauté the onions in 2 tablespoons of olive oil, over medium high heat for about 10 minutes or until browned. Add the Madeira and deglaze the pan for about 15 seconds. Pour into the bowl with the livers. Add the eggs, parsley, thyme, salt, black pepper, cayenne and the remaining olive oil to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with the steel blade. Pulse 6 to 8 times until coarsely chopped. Repeat with remaining mixture. Season to taste and chill serve with crackers or matzo.
Notes
For 2 lbs of chicken liver, I buy 3 pounds and trim ALL the connective bits and fat.
Be ruthless!
Courtesy of Barefoot Contessa the Parties.
