Second Avenue Deli's Chopped Liver

Though the above is the official Second Avenue Deli version, some people prefer to use only chicken livers. They make a lighter, creamier chopped liver. This recipe has been adapted from "The Second Avenue Deli Cookbook" by Sharon Lebewohl and Rena Bulkin. © 1999. Reprinted by permission.

  • Servings: 8
Second Avenue Deli's Chopped Liver

Source: Martha Stewart Living Television

Ingredients

  • 1 1/2 pounds beef or veal liver
  • 1 pound chicken liver
  • 4 tablespoons corn oil
  • 3 tablespoons schmaltz
  • 4 cups coarsely chopped onions
  • 4 hard-boiled eggs, peeled
  • 2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper

Directions

  1. Heat broiler. Rinse livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place livers in a large baking pan, and drizzle with 2 tablespoons oil. Broil 8 to 10 minutes (keep an eye on it to make sure it doesn't burn). Turn, and broil until fully cooked and lightly browned on both sides, about 5 minutes more. Transfer to shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.

  2. In a large skillet, heat 2 tablespoons oil and 2 tablespoons schmaltz, over medium heat. Add onions, and cook, stirring occasionally, until deep-golden brown, 20 to 30 minutes. Transfer to a shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.

  3. In a food processor, combine half the liver, half the onions, 2 hard-boiled eggs, 1 1/2 teaspoons schmaltz, 1 teaspoon salt, and 1/8 teaspoon pepper. Process until smooth. Repeat. Chill before serving.

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