MILE END CHOPPED LIVER

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Mile End Chopped Liver image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 16 servings as appetizer

Number Of Ingredients 15

6 cups of chopped onions
1 cup schmaltz (rendered chicken fat)
2 pounds chicken livers
1 sprig of fresh thyme
2 fresh bay leaves
2 1/2 teaspoons of quatre-epices (equal parts white peppercorns, ginger, cloves and cinnamon, ground together in a coffee or spice blender)
2 1/2 teaspoons of quatre-epices (equal parts white peppercorns, ginger, cloves and cinnamon, ground together in a coffee or spice blender)
9 large hard-boiled eggs, peeled and coarsely chopped
6 to 7 scallions sliced into thin rings
6 teaspoons kosher salt
2 to 3 large pinches of pepper
Pickled shallots
Minced chives
Rendered chicken skin pieces
Sieved egg (a peeled hard-boiled egg pressed through the coarse holes of a box grate or zester)

Steps:

  • Fry the onions in schmaltz, add the chicken livers, thyme and bay leaves and cook for 10 minutes, then let the mixture cool. Add the quatre-epices and eggs to the livers. Place the mixture in a food processor and process to a coarse consistency. Stir in the scallions and season with the salt and pepper.
  • Decant the chopped liver into a serving bowl and garnish with shallots, minced chives, rendered chicken skin pieces and grated hard-boiled egg.

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