Chopped liver and onions

Traditional Rosh Hashanah recipe

SPRINGFIELD, Mass. (Mass Appeal) – Jewish families across Western Massachusetts and around the world begin the observance of Rosh Hashanah, also known as the Jewish New Year, at sundown Wednesday, September 24th. Jeff Rembrant from the Jewish Community Center in Springfield, shared a traditional New Year’s recipe.

Chopped Liver

1 lb. of fresh or frozen Chicken Livers
4 large eggs hard boiled
1 large yellow onion
Kosher Salt to taste
Schmaltz (rendered chicken fat for frying) or a fat substitute like Crisco

Hard Boil the eggs and set aside
Dice the onion, add it to the hot melted fat in a large frying pan. Stir until soft but not yet browned.
Wash the livers and dump them in with the frying onion, add a pinch or two of Kosher salt for flavor.
When the livers are cooked through take the contents of the frying pan, and the hard boiled eggs and drop them into a food processor. pulse a couple of times to the desired consistency.
Refrigerate and serve along with fresh rye bread, or challah, or just about anything since chopped liver is really good.

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