The best chopped liver is mine! I got the recipe from a Jewish neighbor who
showed me how to make it.

About 1 1/2 cups raw chicken livers
Chicken fat
2 hard boiled eggs grated medium
1 small onion grated fine
Salt, Pepper

That's it.

Cook the livers in the chicken fat; remove when cooked. You can salt and
pepper the livers while they are cooking if you desire. Start chopping the
livers and adding some grated onion then some hard boiled egg, more chopping
and keep alternating until it's all incorporated. If it gets too stiff
loosen it with the chicken fat from the fry pan. Keep alternating all of
them until you get a consistency that you like. Season to taste when
finished or as you go along.

Serve in bowl with grated hard boiled egg on top and matzo crackers on the
side. Orgasmic!

Joe
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"Andy Katz" > wrote in message
...
> Hi everyone,
>
> There's talk of doing a chopped liver as the salad special
> down at the homstead. Figure about 100 4oz salads. I said, no prob,
> I'll make it as good as 2nd Ave's.
>
> First, can anyone post or link to 2nd Ave's recipe? I know
> it's been published, and, if memory serves, it doesn't use hard boiled
> eggs or schmaltz. It also uses equal parts chicken & calves's livers.
>
> I wonder if readers feel schmaltz is really important for
> chopped liver, and are there are other ingredients that really make it
> happen.
>
> TIA
>
> Andy Katz