EPICURE 'S CHOPPED LIVER
I have tasted many chopped livers and let me tell you, none compares to Epicure's. Their's is the gold standard in my opinion. It is sublime schmeared on a cracker or put on challah bread for a sandwich. Mounded on a plate surrounded with crackers for a party is what people love among other things.to me, it is pure comfort food and of course, an acquired taste. But I loved it from the first bite back in 1975!
This is the chopped liver your grandmother made, perhaps not '90s healthy, but traditional, with a sweet overtone
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- 2 pounds chicken livers
- 1 1/2 tablespoons salt
- 5 ounces chicken fat
- 2 pounds onions (about 3 cups), sliced thin
- 1/2 cup chicken stock
- 8 large hard-boiled eggs, crumbled
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1/4 cup honey
1Place the chicken livers in a heavy saucepan with just enough water to cover. Stir in salt. Bring to a boil, then reduce heat and simmer until livers are firm, about 5 minutes. Drain on an absorbent towel.
2In a large saute pan, warm chicken fat over medium-high heat until it liquefies (about 300 degrees F). Add onions and saute until soft and lightly caramelized, about 5 minutes.
3Add chicken livers and cook 1 minute more.
Stir in chicken stock and deglaze the pan. Remove from heat and stir in eggs, salt, pepper and honey. Toss gently and cool.
Push through fine sieve of a meat grinder, or use a food processor, pulsing on and off until desired consistency is reached.