Homemade Chopped Chicken Liver – Jerusalem Chopped Liver

👨‍🍳 Method

For the Boiled Egg

1. 1
   Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.

   StovePot
2. 2
   Gently lower the eggs into it with a spoon.
3. 3
   Turn down the heat slightly and simmer 10–11 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.

   Ice bath

   💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.

For the Caramelized Onion

1. 5
   Heat the oil in a wide pot and fry the onion over low heat 30–40 minutes, stirring, until it is deep brown.

   StoveWide, shallow pot

   💡Onion caramelizes with patience: over medium heat it reaches deep brown in about half an hour, over low heat it takes close to an hour, and over high heat it burns at the edges before it softens. A pinch of salt at the start draws out its liquid, and when it starts to stick, add a tablespoon of water and scrape the bottom.

To assemble

1. 6
   Arrange the liver in a pan and broil it under the oven broiler until completely cooked.

   BroilerBaking pan
2. 7
   Let the liver cool.
3. 8
   Chop the liver into small crumbs and the eggs finely.

   KnifeCutting board
4. 9
   Mix the liver, the caramelized onion and the eggs with the paprika, parsley, salt and black pepper.

   Bowl

   💡A knife or a meat grinder gives a grainy, coarse texture, and a food processor gives a smoother spread. Chopped liver is perishable: make it close to serving and keep it in the fridge for a few days at most.
5. 10
   Serve cold, on bread.