"Chopped" Chicken Liver

This traditional recipe is a Rosh Hashanah favorite at Prairie Grass Café in Northbrook.

The Jewish New Year celebration of Rosh Hashanah began Friday at sundown and continues all weekend, ending at sundown on Sunday. A time of inner reflection and renewal, large feasts are shared on what is the first of the High Holy Days. Yom Kippur, a day of atonement, follows next weekend. In preparation for your family gatherings, we recommend Chef Sarah Stegner’s recipe for traditional “chopped” chicken liver—a longtime staple of the Rosh Hashanah menu at Prairie Grass Café in Northbrook.

INGREDIENTS

• 1 pound chicken livers rinsed, cleaned and patted dry

• Sea salt

• Fresh ground black pepper

• ¼ cup plus chicken fat

• 3 cups diced onions

• 4 farm eggs hard boiled, peeled and chopped up (be sure not to overcook)

• 1 baguette

METHOD:

In a large skillet over medium-high heat sear the chicken livers in chicken fat. Allow to brown well on all sides and cook the livers through.

Remove from the pan and add the onions. Season the onions with salt and pepper. Stir frequently, reduce the heat and cook them until they are well browned and “caramelized” (approximately 20 minutes).

Then remove from the pan and allow to cool. Put the livers and onions in a food processor. Chop them up until they begin to smooth out.

Add the eggs and process anther minute.

Season to taste.

Slice the baguette and drizzle some chicken fat on it and sauté them sliced in a pan over low heat. Spread the liver mixture on the bread and enjoy.