Chopped Liver With Caramelized Onions By Russ & Daughters - The History & Recipe
June 30, 2016
Categories: Spreads, Poultry, Chicken, Vegetables, Appetizers, Jewish, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Christmas, Entertaining, Hanukkah, Passover, Rosh Hashanah, Food Processor, Refrigerator, Stove Top, Gluten-Free, Low Carbohydrate, Non-Dairy, Cooked Chicken or Beef, Kosher Meat more
"Chopped liver dates back to Medieval Germany, when Jews bred & raised geese as their main poultry. The 1st Jewish chopped liver recipes were actually made from goose liver. Later the Eastern European Jews began using chicken & beef livers. Their recipes came across the ocean w/immigrants to Ellis Island in the late 1800′s. The East Coast deli culture is tied to these early Eastern European Jewish immigrants. To this day, you can still order chopped liver in any New York Jewish deli. Today, chopped liver is often served as an appy for Jewish holiday gatherings like Passover. FUN FACT: The Village Voice conducted a "Great Chopped Liver Taste-Off" & declared (after 6 blind taste tests) that there was a tie. Russ & Daughters & Katz's deli became the joint title holders of Best Chopped Liver. Russ & Daughters won praise from the judges for "its bits of caramelized onion, mild livery taste & judicious amount of chopped boiled egg." Prep time was estimated by me & does not include any cooling or chilling times. ENJOY!"
- Serving Size: 1 (127.3 g)
- Calories 153.1
- Total Fat - 8.9 g
- Saturated Fat - 1.9 g
- Cholesterol - 240.2 mg
- Sodium - 80.5 mg
- Total Carbohydrate - 3.7 g
- Dietary Fiber - 0.6 g
- Sugars - 1.7 g
- Protein - 13.9 g
- Calcium - 30.6 mg
- Iron - 2 mg
- Vitamin C - 4.9 mg
- Thiamin - 0 mg
Season chicken livers w/salt & pepper. Heat 2 tbsp of oil in 12-in skillet over med-high heat until shimmering. Add chicken livers & sauté until the livers are lightly brown & still pink in the center (about 5 min). Remove w/a slotted spoon & let cool. Pour off any residual juices in the pan.
Add the rest of the oil & heat over low heat. Add the onions, season w/salt & pepper. Cook (stirring often) until the onions are caramelized (about 30-40 minutes). Remove from heat and allow onions to cool.
Coarsely chop the livers. Add them to a food proc & pulse until smooth (or until the desired consistency is achieved). Transfer to a med-sized bowl.
Dice the eggs, allowing the yolks to crumble. Add the eggs, onions plus whatever cooking liquid remains in the pan to the pureed livers & mix well. Season w/salt & pepper as desired & chill the mixture.
TO SERVE: Sprinkle the reserved chopped egg on top (mostly in the center) & serve cold w/crackers &/or rye bread. Chopped liver is best eaten the day it is made, but can be kept in the fridge for 1-2 dys longer.
NOTE: Chopped liver = Almost no visible color or texture. I have always seen it topped w/chopped egg as a garnish, so I added that as part of the recipe.
Tips & Variations
- No special items are required