When I was growing up my grandmother would always make chopped chicken liver on Passover. We would look forward to that holiday with anticipation because it was generally the only time she made it. I got used to the taste of her recipe and
compare all other chopped liver to it.
Now that I moved to Florida from Baltimore, I make it for Hanukkah and give some to all my friends who have come to love it. I still try to get home for Passover to taste the real thing, but this is my version. This recipe is savory, there is no schmaltz, nor any sweetener. It’s just the way I like it.
1 pound fresh chicken livers
1 bunch of curly parsley, washed
1 medium red onion
3-4 hard boiled eggs, cooled and peeled
2-3 Tbsp. cognac
1 tbsp. olive oil
Salt and Pepper to taste
In a preheated pan over medium heat, saute the chicken livers in the oil. This
will take about 10-15 minutes or until they are golden brown and fairly dry. Set
them aside and let cool to room temperature.
Cut the onion into quarters and chop the stems off the parsley.
In a food processor pulse half the chopped onion, half the parsley and 2 of the eggs until the mixture is coarse, not pasty. Add half of the cooled livers and pulse
again just to combine. Repeat the same process with the remaining ingredients
reserving one egg.
Pour in the cognac and pinches of salt and freshly ground pepper. Pulse again to combine. If the mixture looks too wet add the 4th egg.
Taste for seasoning.
The end result should look spreadable but still have small chunks of onion and parsley visible.
Store in an airtight container in the fridge.