Another by-product of the Shabbat chicken—thank goodness those Eastern European Jews didn’t waste anything! Copious amounts of golden onions are added to softly cooked chicken livers and chopped to the degree of smooth that your grandma made. Is it any wonder that the foie gras industry was run by Jews? They knew their chopped liver!
- Sauté the onions in the fat until a dark golden brown.
- Remove any green membrane from the livers. Broil the livers just until lightly seared. Add the livers to the onions and sauté just until the livers lose their pink, raw color.
- Put the liver, onions, and hard-boiled eggs through a meat grinder or combine in a food processor until a desired texture is achieved. Season with salt and pepper and add more oil or mayonnaise if the mixture is too dry. Serve with crackers or on a bed of lettuce as a first course.
- Green on the liver does not mean that the liver is spoiled. It is just some of the bile that would make the chopped liver taste bitter, which is why it should be removed.
- Do not overcook your eggs or they will not blend well with the liver when chopped.
- Modern cooks often use mayonnaise to moisten the liver mixture. I prefer oil or rendered chicken fat, and then I season the mixture with salt and pepper to taste.