Chopped Liver

also called chopped chicken liver · gehakte leber · jewish chopped liver · liver spread

The table

1 lb(450 g; trimmed of every green spot and sinew)chicken liversbroil the livers 6 min a sidechop coarse with schmaltzchill 2 hr
1 tspkosher salt
2 large(sliced thin)yellow onionsfry the onions 25 min in schmaltz
3 Tbsschmaltz
4 largeeggsboil the eggs 11 min, ice them
2 qtwater
2 Tbsschmaltz
1 tspkosher salt
1/2 tspblack pepper
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

1broil the livers 6 min a side

2fry the onions 25 min in schmaltz

3boil the eggs 11 min, ice them

4chop coarse with schmaltz

goes in with what steps 1, 2 and 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 2 hr 25 min1 of 5 steps gives no time
Needs you
about 37 min
If you get it wrong
Unforgiving — cooked liver is a two-day item in the fridge whatever the bowl looks like, and the livers go grey and chalky past six minutes a side

  1. boil the eggs 11 min, ice them

    11 minwalk awayfrom the start

  2. fry the onions 25 min in schmaltz

    25 minneeds youfrom the start

  3. broil the livers 6 min a side

    12 minneeds youfrom the start

  4. chop coarse with schmaltz

    not timed25 min in

  5. chill 2 hr

    2 hrwalk away25 min in

Goes with

See how it is written
>> title: Chopped Liver
>> category: Dressings & Dips
>> tags: chicken liver, onion, schmaltz, spread, deli
>> counters: Deli
>> aka: chopped chicken liver, gehakte leber, jewish chopped liver, liver spread
>> pairs-with: schmaltz, deli-rye-bread, sour-dill-pickles
>> servings: 8
>> time: 3 hr
>> slack: unforgiving — cooked liver is a two-day item in the fridge whatever the bowl looks like, and the livers go grey and chalky past six minutes a side

>> step: boil the eggs 11 min, ice them
Boil @eggs{4%large} in @water{2%qt} for ~boil{11%min}, then cool them under cold water and peel them.

>> step: fry the onions 25 min in schmaltz
Fry @yellow onions{2%large}(sliced thin) in @schmaltz{3%Tbs} over medium-low heat and ~fry{25%min}, until they are brown and sweet all the way through, not merely soft.

>> step: broil the livers 6 min a side
Broil @chicken livers{1%lb}(450 g; trimmed of every green spot and sinew) seasoned with @kosher salt{1%tsp} on a rack close to the element, ~broil{12%min}, turning once, until they are firm and no longer red in the middle.

>> step: chop coarse with schmaltz
Chop @&(~1)broiled livers{} together with @&(~2)fried onions{} and @&(~3)two peeled eggs{} in a wooden bowl with a hand chopper, working in @schmaltz{2%Tbs}, @kosher salt{1%tsp} and @black pepper{1/2%tsp} until it holds together but you can still see what it is made of.

>> step: chill 2 hr
Chill @&(~1)chopped liver{} ~chill{2%hr}, then grate the two held-back eggs over the top and serve it with rye and raw onion.