Katz'S Chopped Liver

1. 1

   The recipe does not call for it and of course it would not meet kosher requirements, but I always soak my liver in milk for an hour or two. I find that this really improves the taste of liver, especially beef liver.

2. 2

   Heat broiler to high, and place beef livers on an aluminum foil-lined baking sheet. Broil, turning once, until cooked through, about 10 minutes. Transfer to a food processor.

3. 3

   Place chicken livers on baking sheet and broil until cooked through, 8 to 10 minutes; Transfer to food processor.

4. 4

   Heat oil in a medium skillet over medium heat and add the onions. Cook, stirring often, until soft, 10 to 12 minutes. Transfer to food processor.

5. 5

   Add the remaining ingredients to the food processor and process until smooth.

6. 6

   Transfer to a medium bowl, cover with plastic film and chill.

7. 7

   Note: If you have a small food processor, cut the cooked beef liver into smaller pieces, quarter the eggs, mix with the chicken livers and all other ingredients in a large bowl, then process in batches.

8. 8

   Note2: I use butter, as I don't usually have schmaltz.

* Per serving · 4 servings · Values may vary.

No additional tips available.