This chopped liver recipe from Josh Russ Tupper of Russ and Daughters is used to make his popular Oy Vey Schmear sandwich.
The Martha Stewart Show, March 2009
Yield Makes about 3 pounds
- 1/3 cup rendered and strained chicken schmaltz
- 2 tablespoons plus 2 teaspoons vegetable oil
- 1 cup Caramelized Onions (http://www.marthastewart.com/255981/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
- 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.
- 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.
- 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.
- 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.
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