An acquired taste perhaps, but freshly prepared, chopped liver can be addictive.  Again, I only make this at holidays, but everyone enjoys it as an infrequent treat.  Made with free-range, organically fed, chicken livers…it’s also very nutritious.  With today’s food processors, it’s not even difficult to make.  If you love liver pate, try making your own version of this recipe, and see the taste difference freshly made pate is to your palate!

Grandma Ruth’s Chopped Liver

Ingredients:

• 1 lb free range, organic chicken livers
• 3 hard boiled large eggs, chopped
• 1 Tbl rendered chicken fat or vegetable oil, or butter
• 3 stalks celery, chopped
• 1 large onion, chopped
• 2 1/2 Tbls mayonnaise
• 1 tsp salt
• 1/4 tsp ground pepper
• dash of cinnamon

In a 10″ skillet, melt the fat and sweat the onions for 2 minutes.  I save the rendered chicken fat that I skim off the top of my chicken soup and use it for this. Add the rinsed chicken livers and cook over low heat until no pink can be seen.  Add celery the last 2 minutes of cooking.  Drain excess fat and cool.

In food processor, combine eggs and cooled liver mixture.  Move to mixing bowl.  Add mayonnaise and season to taste.

Refrigerate covered for 6 hours before serving with crackers/toast.