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This recipe is creamy, delicious, and definitely not your standard chopped liver!
Yields 4 pounds
For more great cooking, watch BHIS!
5 Spanish onions, diced
4 garlic cloves, chopped
1 cup chicken schmaltz (or regular oil)
1 pound chicken liver
1/2 tablespoon salt
1/2 teaspoon white pepper
1/4 teaspoon black pepper
1 teaspoon Pereg Smoked Paprika
3 tablespoons brown sugar
4 hard-boiled eggs, cooled
1 pound clear chicken soup stock
Sauté the onions and garlic in chicken schmaltz (or regular oil) over medium-low heat for approximately two hours, until the onions are nicely browned. Stir occasionally.
Once the onions are browned, add salt, white pepper, black pepper, smoked paprika, and brown sugar to the pan. Mix well.
Add the chicken liver to the pan and cook over low heat for 15 to 20 minutes, stirring every few minutes. Allow the mixture to cool.
If you prefer sautéed liver, you can enjoy it at this stage.
Place the entire mixture and the cooked eggs in a food processor. Pulse until well combined. This will give you regular chopped liver.
To achieve a mousse-like texture, transfer the chopped liver to a blender (e.g., Vitamix). Add chicken stock and two tablespoons of schmaltz. Blend until smooth and creamy.
Refrigerate the chicken liver mousse overnight for the best flavor and texture.
Serve the mousse with fresh egg salad on toasted sourdough bread for a delightful meal. For an elevated presentation, use a ring mold to plate the mousse and egg salad, as shown here.
Enjoy your delicious chicken liver mousse, and remember to tell your guest this is Yussi Weisz’s recipe.
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