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Recipe Val's Hungarian Jewish Chopped Liver (Chicken)

Home Cooking Recipes
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Required Ingredients:

  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter (optional)
  • 1 large white onion, chopped
  • 2 pounds fresh chicken livers
  • 6 hard-cooked eggs
  • 1 small white onion, finely chopped
  • 1 bunch green onions, chopped
  • salt and pepper to taste
  • 2 tablespoons paprika
  • 2 tablespoons chopped fresh parsley, divided
  • 1 head romaine lettuce
  • 2 sprigs fresh parsley

Preparing/Cooking:

  • In a large skillet, heat oil and butter over medium high heat.
  • Saute the diced onion until fairly soft.
  • Add chicken livers and saute over high heat, stirring frequently.
  • When livers are cooked through (no longer pink inside and the juices run clear), remove livers and onions from heat and place in a large mixing bowl.
  • Mash livers with a potato masher.
  • You will need to use your fingers, removing the membranes as you go (the livers will be quite juicy; be sure to leave the juice in).
  • In a separate bowl, mash the eggs and add to the liver.
  • Add the grated or finely chopped raw onion and chopped green onions and mix all together.
  • The liver mixture should still be warm, and will slightly cook the onions.
  • Season mixture with salt and pepper to taste and add at least 1 tablespoon paprika (more if desired, or if you're Hungarian!).
  • Add 1 tablespoon chopped parsley.
  • Mix well with a large spoon and refrigerate for 1 to 2 hours.
  • To Serve: Place lettuce leaves on plates, top with chopped liver and sprinkle generously with paprika and 1 tablespoon fresh chopped parsley.
  • Garnish with sprigs of fresh parsley.
  • Enjoy!
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