Tuesday, January 31, 2012

Mumo’s chopped liver

This recipe is less dense than usual recipes because the livers are chopped by hand after they are cooked not processed.


  • 4 tablespoons schmaltz *
  • 1 pound of chicken livers (fresh not frozen)
  • 2 large onions, chopped
  • 2 hard boiled eggs chopped
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste

* Schmaltz is rendered chicken fat. Whenever I roast a chicken (preferably with plenty of garlic and herbs) I save the fat until I have enough to make chopped liver. Clearly this isn’t the greatest recipe for anyone with a cholesterol problem.


Fry the onions in the fat. The trick here is to cook them on a very low heat for a long time, stirring occasionally, until they are meltingly soft and caramelised. This can take 40 minutes or more - but it’s worth it.

Then add livers and cook for 10 minutes, turning occasionally. When they are cooked take them off the heat and chop them finely by hand (don't process) Add the chopped eggs and parsley. Season with salt and pepper to taste.


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