Chopped Liver

Looking for a recipe for good old fashioned chopped liver. My mother used to make it and people raved about it but I never paid attention...please send recipe if you have one. Thanks!

I typed "chopped liver" (without the quotes) in the search box at the top of this page and came up with 5 recipes. Two look especially good--Mushroom Liver Pate and Aunt Shirley's Liver Pate. Enjoy! 

Thanks - I saw those recipes but they're not the way Mom used to make it, so I'll keep searching.  Thanks again.

Not sure if this is what you are looking for, but I find this to be VERY delicous!  I crave it and have to go buy chicken livers...it was on Rachael Ray awhile back... you can find the actual recipe on her website, called "Elsa's Warm Liver Spread".  However, I tweaked it and I will tell you how I make it.

Melt a stick of butter in a large skillet, then throw in 1-2 big onions, sliced up.  Let them cook on low-medium until they are carmelized and brown.  Push them off to the side of the pan and add in a pound of chicken livers (drained/rinsed).  Cook until the livers are cooked through, then stir in 1 tsp salt and 1 tsp chopped fresh thyme (or 1/2 tsp dried thyme).  In batches, pureed the liver/onion mixture in a food processor or blender.  Transfer to a bowl and mix well to get everything evenly incorporated.  Mmmmm.  So GOOD!   RR recommended eating it as a sandwich spread, warm, on toasted bread.  I prefer it chilled and spread on crackers.  I can eat it by the spoonful.  (But I did make it once with beef liver, and it was too strong/grainy... wouldn't recommend).

 If you're looking for Jewish chopped liver, you can't use butter.  My mother made it with rendered chicken fat.  If you can't buy it in the tub, render it yourself by just cooking the fatty chicken skin until there is a lot of liquid fat and the skin is brown and reduced to "griebenes" (cracklings).

 

My mother used a lot of hard boiled eggs and sweet onions so we kids would eat it.  I prefer it like that to this day, not as "livery" as some.

 Simple recipe:  1 hard boiled egg to every 2 livers.  First, cook the liver in the chicken fat until cooked through, not pink, but not overdone and tough.

Next, cook chopped sweet onion....one large one to a lb. of liver.  Use as much as you like, this is one of those recipes you can fiddle with.  Cook onions until caramelized.  Set aside.

 Using food processor, chop up eggs, cooked livers and onions, including the liquid chicken fat.  If there is any burned stuff in it, don't use that stuff, melt some more and add it a little at a time, pulsing the mixture, adding salt and some garlic powder if you like.  Taste it and add salt, pepper and chicken fat if it seems dry.  

 That's it!   Enjoy on rye bread or crackers.  Man, I want some now!

If this recipe isn't "livery" enough for you, just omit some of the eggs.  But everybody I've fed this to has gone nuts over it, Americans, Europeans, different cultures, all loved it.  My Japanese husband adores it. 

One other thing, if you have an electric skillet, you can cook the liver and onions outside and have no smell of cooking in the house!