Makes about 3 cups
Kutsher’s Tribeca chef Mark Spangenthal says not to overcook the liver or else the spread will be gray and grainy textured. He also warns against over-processing the mixture. “You want the final consistency to be slightly chunky.” Serve the chopped liver with crackers or bread.
|4||teaspoons canola oil|
|1||pound chicken livers, rinsed and patted dry|
butter (or schmaltz or canola oil)
|1||large yellow onion,
|Salt and pepper, to taste|
1. In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Working in 2 batches, add just enough of the livers so they don’t crowd the pan. Cook for about 3 minutes or until browned on the bottom. Turn the pieces and cook for about 3 minutes more or until they are pinkish-red (medium-rare) inside. Transfer to a plate. Repeat with the remaining oil and livers; transfer to the plate.
2. In the same skillet, melt the butter over medium heat. Add the onion and cook, stirring all the browned bits, for 8 minutes or until golden. Remove from the heat and cool to room temperature.
3. Have on hand a 3-cup serving bowl.
4. Bring a saucepan of water to a boil. Add the eggs. Simmer for 10 minutes, then transfer to cold water. Peel the eggs and pat dry.
5. In a food processor, pulse the liver a few times to chop it well, but do not puree. Add the onion and pulse a few more times to combine. Scrape the liver mixture into a mixing bowl.
6. Add the eggs to the food processor and pulse to chop finely. Add the eggs to the liver mixture with salt and pepper. Blend well. Pack into the serving bowl. Chill for at least 1 hour. Adapted from