No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chopped Liver

This chopped liver recipe from Josh Russ Tupper of Russ and Daughters is used to make his popular Oy Vey Schmear sandwich.

  • yield: Makes about 3 pounds

Ingredients

  • 1/3 cup rendered and strained chicken schmaltz
  • 2 tablespoons plus 2 teaspoons vegetable oil
  • 1 cup Caramelized Onions
  • 2 1/2 pounds raw chicken livers, gall bladder removed, lobes cut in half, or quarters if large
  • Coarse salt and freshly ground black pepper
  • 1/2 cup finely chopped onions
  • 2 hard-boiled large eggs, peeled and chopped

Directions

  1. Step 1

    Rinse livers under cold water to remove blood; drain. Heat a medium skillet over medium-high heat and add schmaltz and 2 tablespoons vegetable oil. Add caramelized onions. Cook, stirring, until beginning to brown, about 3 minutes.

  2. Step 2

    Add livers to skillet and season with salt. Cook, stirring, until livers begin to brown and insides are pink throughout, 15 to 20 minutes. Transfer livers to a plate to cool slightly, about 10 minutes.

  3. Step 3

    Meanwhile, in a small skillet, heat remaining 2 teaspoons vegetable oil. Add chopped onions and cook, stirring, until golden brown; remove from heat and set sauteed onions aside.

  4. Step 4

    Place cooled livers and caramelized onions in the bowl of a food processor; pulse until well combined. Transfer to a medium bowl. Stir in hard-boiled eggs, sauteed onions; season with salt and pepper. Refrigerate at least 3 hours before using.

Source
The Martha Stewart Show, March 2009