Nana's Chopped Liver
Growing up as a good suburban Jewish girl, chopped liver is a High Holiday staple! Whether you get it from the local deli or make it yourself, don’t be scared to try it! Offal is not awful! It is actually quite good for you, especially when you get high quality liver! Enjoy my take on my Nana’s Chopped Liver :)
Makes A Lotta Servings - This recipe is Nana-style, after all!
1 tablespoon grass-fed butter or ghee
2 lbs high quality, grass-fed or pasture-raised liver (beef or chicken work best)
*1 large white onion (use 1 clamshell of chives & green section of 1 bunch of scallions to make onion free) *more for topping if desired
8 hard boiled egg whites, 6 hard boiled egg yolks *don’t throw away the extra yolks, find a way to enjoy them
2 tbs schmaltz (chicken fat), grass-fed butter or ghee
2 tsp salt
Hard boil eggs, peel and cool (or buy them already made like I did, haha!). Over medium heat, melt tablespoon of butter and cook liver until cooked through. Do not over cook or it will be tough. In a food processor (Nana used a meat grinder!), combine liver, onion and 8 hard boiled egg whites, but only 6 yolks, until mixed well. Add schmaltz/butter/ghee and salt and pulse until combined. Chill and serve with crackers, rye bread, cucumbers or celery!