Chopped Liver

Chopped Liver
Photo by Isobel Wield


  • 2 large onions
  • 1 pound chicken livers
  • paprika
  • ½ cup fresh flat-leaf parsley
  • 2 tablespoons Kiddush wine, brandy or chicken stock
  • freshly ground black pepper
  • 1 tablespoon olive oil
  • + 3 more ingredients
    • salt
    • 5 organic free-range eggs
    • a few gribenes

Hard-boil the eggs for 10 minutes, drain, and set aside to cool. In a large frying pan, gently cook the onions in the oil (or schmaltz) until soft and golden. Increase the heat, add the livers, and stir for a few seconds so that they absorb the flavor of the onion. Either pour the mixture into a ...

View full recipe at Epicurious


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