Chopped Liver

Chopped liver is a spread popular in Jewish cuisine. Kosher chicken or beef liver that has been broiled so that there is no blood in it. (One of the kosher rules is not to ingest blood.) Usually this is chopped up with hard-boiled egg and onion that has been fried in chicken fat.

It is often made by sautéing or broiling liver and onions, adding hard-boiled eggs, salt and pepper, and grinding that mixture. Kosher chicken or beef liver has been broiled so that there is no blood in it. The quintessential fat used is schmaltz, but different methods and materials exist, and the exact process and ingredients may vary from chef to chef.

• https://www.mormonsandjews.org/events/recipes/index.html/events/recipes/GeneralRecipes-ChoppedLiverAppetizers.html
• https://www.foodnetwork.com/recipes/ina-garten/chopped-liver-recipe.html
• https://www.epicurious.com/recipes/food/views/grandmas-chopped-liver-232792
• https://www.epicurious.com/recipes/food/views/old-country-chopped-liver-102024
• Mock Chopped Liver 
• Apple and Calvados Chicken Liver Pate, for Rosh Hashanah
• Poland and Russia Chopped Liver