About this recipe:This is a delicious traditional Jewish recipe for chopped liver, my gran's award-winning recipe! This chopped liver is always at our Shabbat table. Serve leftovers with rye bread as a tasty sandwich.
1kg chicken livers
2 tablespoons vegetable oil, divided
1 large onion, chopped
2 carrots, grated
1 small onion, chopped
salt and pepper to taste
1 tablespoon chicken stock
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Method Prep:15min › Cook:25min › Ready in:40min
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 2.5cm. Cover the saucepan and bring the water to the boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
Preheat the grill and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking tray in a single layer and grill until the liver is no longer pink in the centre and the juices run clear, about 3 minutes per side.
Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same frying pan. Cook and stir until the carrots have softened, about 5 minutes.
Place chicken livers, carrots, raw chopped onion, 1 hard-boiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.