Info
- Course: Cold Appetizer, Hors D'oeuvre
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 25 Times
Can be made ahead of time.
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Grandma Dora’s Chopped Liver
Cookbook
Manhattan psychologist Gail Paige-Bowman inherited this recipe from her grandmother Dora. The secret to this extraordinary chopped liver is boiling the livers and chopping each ingredient by hand. Gail’s grandfather insisted on using a wooden bowl for the chopping, but a chopping block works fine. “It’s best served on small rye bread, but you can serve it on pumpernickel or crackers,” Gail explains.
Yield : Makes 3½ cups
Ingredients
- 1 pound chicken livers, cleaned and rinsed
- 1 white onion, minced
- 6 hard-cooked eggs, peeled and minced
- About 2 tablespoons rendered chicken fat or butter, melted
- Dash of paprika
- Salt and freshly ground black pepper, to taste
Directions
1. Immerse the livers in plenty of boiling water, cover, and boil gently until the livers are gray and firm, 5 to 7 minutes. Drain well. Chill in the refrigerator for 40 minutes.
2. Using a sharp knife, chop the livers to a smooth paste. Using a wooden spoon, stir together half of the liver, onion, and eggs. Add the remaining liver, onion, and eggs and stir to combine completely. Add enough of the chicken fat to moisten and hold the liver together. Add the paprika. Season with salt and pepper to taste.
© 1992 Molly O'Neill
Nutritional Information
Nutrients per serving
Nutritional information is based on 14 servings and includes 1/2 teaspoon of added salt.
88 kcal
2 % daily value
11 % daily value
36 % daily value
114 mg
9 mg
8 g
1 g
0 g
1 g
203 mg
136 mg
2 g
6 g
18 % daily value
