Mile End Chopped Liver

  • Preparation Time35 mins
  • Cooking Time15 mins
  • Serves16
  • DifficultyEasy
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 1/2 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 spring onions sliced into thin rings
6 teaspoons sea salt
2 to 3 large pinches of pepper

For the 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 spring onions 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.

Other recipes with chicken

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+