Chopped Liver on Matzo
Published April 1, 2020
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons chicken fat or unsalted butter, melted
- 6ounces chicken livers, rinsed and trimmed of any fat
- Kosher salt and freshly ground black pepper
- 4large shallots (about 6 ounces), thinly sliced
- ¼cup dry white wine or sherry
- Flaky sea salt
- 3tablespoons coarsely chopped parsley
- Matzo, for serving
- 1lemon, halved, for squeezing
Nutritional analysis per serving (8 servings)
149 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 5 grams protein; 175 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt 2 tablespoons chicken fat in a medium skillet over high heat. Add chicken livers, spacing them out so they brown instead of steam, and season with salt and pepper. Cook, without disturbing, until browned on one side, 2 to 3 minutes.
- Step 2
Using tongs or a spatula, flip livers until browned on the other side, another 2 to 3 minutes. Remove from heat and transfer livers to a plate.
- Step 3
Return skillet to medium-high heat. Add 2 tablespoons chicken fat, along with the sliced shallots. Season with salt and pepper and cook, tossing occasionally, until the shallots are deeply browned and completely tender, 5 to 8 minutes. Add wine and cook until reduced almost completely (shallots will look very jammy), 1 or 2 minutes. Remove from heat.
- Step 4
Finely chop livers and shallots and combine in a medium bowl along with remaining 2 tablespoons fat. Season with salt and pepper. Place in a small bowl or serving vessel and top with flaky salt and parsley. Serve with matzo and lemon for squeezing over.
- You can use thinly sliced onion (yellow or red) in lieu of shallots and neutral oil (or if not keeping kosher, butter) instead of chicken fat.
- I wouldn’t call chicken livers “easy to find,” but they are cheap and freeze well, so it’s always worth asking to see if wherever you are has them. That said, they are the bulk of this recipe, so if you can’t find them, you may want to skip it.
Private Notes
Comments
In the tips you say if you can't find chicken liver, you may want to skip it. How can you make the dish without it and what would you use in its place? My mother also always add a hard boiled egg or 2.
As in... skip the recipe altogether.
I always add hardboiled egg, lots of sauteed onion, scmalttz & butter, chopped apple & brandy & though it's not traditional, I get lots of requests for the recipe.
Mock Chopped Liver 2 cups water 1 cup lentils 1 cube vegetable bouillon (enough to make 2 cups) 1 teaspoon extra virgin olive oil 1 large onion, chopped 1 cup walnuts salt + pepper to taste 1.Place water, lentils + bouillon cubes in a pot, bring to a boil. Reduce to simmer, cover pot + cook 20 minutes or until tender. Drain well. 2.Heat oil in skillet + sauté onion until translucent. 3.Grind lentils, onions + walnuts in food processor until your desired consistency. S + P to taste. Chill.
One of my nephews requests I make this for holidays. Half the family loves it, the other half would prefer it was not on the table. I do use sweet onions. Find chicken livers in the meat aisle in a 1 pound plastic tub. Chicken fat is super hard to find in NC, but duck fat works well, too, and so much richer than oil- butter is an absolute no. My Grandma would come out of her grave!! I add hard boiled eggs, 2 per pound. We like the texture a fine meat grinder produces for spreading.
Chicken liver is not kosher and is not suitable for a Passover Seder.
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