Chopped Chicken Liver

Old-school chopped chicken liver enriched with schmaltz and folded with grated egg and parsley, served on matzo.

Ingredients

• 2 large eggs

Ice

• 2 tbsp minced parsley
• 1/2 cup rendered chicken fat (schmaltz)
• 1 onion, finely chopped

Salt

• 2 lbs chicken livers, trimmed
• Freshly ground black pepper
• Matzo, for serving

Directions

1. Boil the eggs in salted water for 10 minutes, then chill in ice water. Peel and grate on a box grater, then mix with the parsley in a large bowl and set aside.
2. Heat 1/4 cup schmaltz in a large skillet over medium-low heat. Add the onion with a pinch of salt and cook until softened and lightly browned, about 10 minutes. Transfer to a food processor and let cool.
3. Add 2 tbsp schmaltz to the skillet and cook the livers over medium-low heat, turning occasionally, about 20 minutes.
4. Transfer the livers to the food processor, cool 5 minutes, season with salt and pepper, add 1 more tbsp schmaltz, and pulse until finely chopped but not smooth.
5. Fold the liver mixture into the egg and parsley. Cover and refrigerate 30 minutes, then serve with matzo.

Notes

Andrew Zimmern’s chopped chicken liver, inspired by his grandmother’s holiday table.