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.
- 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
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.
Nutritional information is based on 14 servings and includes 1/2 teaspoon of added salt.