Chopped Chicken Livers
This rustic pâté is quick, easy, and a classic start to many a Passover feast. Though we finish it with a hint of sherry, it tastes just like the one Bubbe used to make (and you can choose to leave the sherry out).
What to buy: Schmaltz (rendered chicken fat) can be found in specialty markets and at Jewish delis. If you can’t find it, kosher-for-Passover vegetable oil can be substituted, but it’s far from traditional.
Game plan: We liked this best served warm, but it can also be made up to a day in advance and served cold or at room temperature.
This recipe was featured as part of our Hosting Your First Passover menu.
- 1/2 pound chicken livers, rinsed, fat and membranes removed, and patted dry
- 1 teaspoon kosher salt, plus extra for seasoning the livers
- 1 tablespoon vegetable oil
- 1/2 medium yellow onion, finely chopped
- 3 large hard-boiled eggs, peeled and finely chopped
- 2 tablespoons schmaltz, at room temperature
- 2 teaspoons fino sherry (optional)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- Matzo crackers, for serving
- 1Heat the broiler to high and arrange a rack in the upper third. Line a baking sheet with aluminum foil and arrange livers in a single layer on the baking sheet. Sprinkle with salt and broil until lightly browned on top, about 2 minutes. Turn, sprinkle the other side with salt, and broil until the second side is browned and the livers are completely cooked through, about 2 to 3 minutes more. Remove to a cutting board to cool slightly.
- 2Heat a medium frying pan over medium-high heat and add oil. Once the oil shimmers, add half of the chopped onion to the pan. Cook, stirring occasionally, until onion is soft but not browned, about 4 minutes. Remove to a medium bowl.
- 3Finely chop reserved chicken livers and add to the cooked onion. Add remaining ingredients and stir until thoroughly combined. Serve warm or chilled with matzo crackers.
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