Chopped Chicken Livers Jewish Style Recipes

Steps:

• Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
• In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
• Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.

Steps:

• Fry chicken livers in some of the chicken fat until firm but still pink inside, and remove to a bowl.
• Sauté the chopped onion in chicken fat (add more if necessary) until transparent.
• Chop hard-boiled eggs coarsely.
• Whizz livers, onion and egg in a processor until mashed.
• Scrape out with spatula, and combine in a bowl with the chopped celery and green pepper.
• Add additional chicken fat to make a smooth mixture.
• Add salt and pepper to taste. Preferably use good sea salt flakes.
• Put into a small, pretty bowl and top with finely chopped parsley if you like.
• Serve as an appetizer with rounds of baguette or crispbreads.