I made both this recipe (Grandma's Chopped Liver) and Val's Hungarian Jewish Chopped Liver for a gathering of six friends, including 3 chopped-liver lovers, 2 who'd never had it, and one who grew up with it but does NOT like it.
Everyone was required to taste it, and I took a vote on who liked which one the best. All 6 people declared both recipes delicious, but four people voted this one their favorite, including the person who did not like the chopped liver of his childhood.
Two people commented that this recipe resembles pate. This is because the boiled onions give off moisture when the mixture is put through the grinder, so it has a smoother consistency. This one also had a deeper, more layered flavor because the livers are simmered in chicken stock for an hour. (They were so good, I ate a few whole.)
I'll be making this recipe often. I might try sauteing celery with the onion next time just to add another layer of flavor.
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I made both this recipe (Grandma's Chopped Liver) and Val's Hungarian Jewish Chopped Liver for...