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Recipe instructions: Chopped liver recipe. How to make traditional Jewish chopped liver using chicken livers. This is a traditional original starter or appetiser which we have given the quick and modern recipe to. Ideally, only chicken fat, which is called Schmaltz in Jewish should be used for authenticity, however, if you do not have any fat from the bird, then you can substitute with olive oil. Hard boil the eggs and place in cold water to cool. Lightly fry the onions in the chicken fat/oil. Once they have browned add the chicken livers. Season with salt and pepper. When they have turned brown add the kiddush wine. Reduce the heat. Turn into a magimix. Add the hard boiled eggs but reserve the yolk of one of them so you can grate it on top of the finished dish. Pulse until smooth. Place in the fridge for at least three hours to chill. Serve on a dish. Can be eaten with cholla or melba toast for a snack. Please be advised that if you worry about your cholesterol, then only eat small portions and not often as this is a very rich food. A perfect traditional Jewish chopped liver recipe.

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