Chopped Chicken Liver - Two Versions

Here are the two versions of chopped liver according to our family recipe. When I was young my dad used to ask me each time which version I wanted and I would pick. I have no idea why Americans hate chicken liver so much. It's delicious and very healthy!

Version 1: "Classic" Chopped Liver

Source: Family recipe
Prep Time: 30 minutes
Cook Time: 30 minutes
Yields: About 12 servings

Ingredients:

• 3 yellow onions, chopped
• 4 tbsp. ghee or butter
• 2 lb. chicken livers
• 3 hard boiled eggs 
• ½ cup chicken stock (from powder is ok)
• 1 tbsp. brandy
• Salt, pepper, garlic powder

Directions:

1. Clean the livers from all the tendons. Cut them into 1" pieces or less.
2. Fry the onions and set aside, keep the butter in the pan.
3. Bring to very hot and fry the livers in the butter. Small pieces cook fast and you should be done in about 2 minutes. Careful not to dry it too much and remove once both sides turned mostly brown.
4. Process the livers, onions and eggs in a meat grinder with the finest screen.
5. Add the brandy, salt etc. and half the stock.
6. Mix into a uniform paste. Add the rest of the stock if too dry.
7. Cool in the fridge for 6 hours.

Garnish:

• Finely ground hard boiled egg white
• Cut onion into long strands, dip in milk, shake in a plastic bag with flour, deep fry until golden and dry with paper towel.

Version 2: "Rough" Chopped liver

Ingredients:

• Same as the "classic", but without the brandy and stock
• 2 scallions finely chopped
• Optional: 3 small radishes, diced

Directions:

1. Instead of processing with a meat grinder, finely chop all the ingredients with a knife.
2. Mix lightly in a bowl.