recipes barefoot contessa

Mile End Chopped Liver (Serves 16 as an appetizer)

Copyright 2013, Noah and Rae Barnamoff, All Rights Reserved


Photo: Quentin Bacon

6 cups of chopped onions
1 cup schmaltz (rendered chicken fat)
2 pounds chicken livers
1 sprig of fresh thyme
2 fresh bay leaves
2 ½ teaspoons of quatre-epices (equal parts white peppercorns, ginger, cloves and cinnamon, ground together in a coffee or spice blender)
9 large hard-boiled eggs, peeled and coarsely chopped
6 to 7 scallions sliced into thin rings
6 teaspoons kosher salt
2 to 3 large pinches of pepper

For serving
Pickled shallots
Minced chives
Rendered chicken skin pieces
Sieved egg (a peeled hard-boiled egg pressed through the coarse holes of a box grate or zester)


Fry the onions in schmaltz, add the chicken livers, thyme and bay leaves and cook for 10 minutes, then let the mixture cool. Add the quatre-epices and eggs to the livers. Place the mixture in a food processor and process to a coarse consistency. Stir in the scallions and season with the salt and pepper.

Decant the chopped liver into a serving bowl and garnish with shallots, minced chives, rendered chicken skin pieces and grated hard-boiled egg.