Ahhh, chopped liver. Not for everyone’s palate, to be sure, but if you’re among those who like it, the good news is that it’s far simpler to make than you might think.
My chopped liver memories go back to my early teens. I’d smell the chicken livers sautéing in our Long Island kitchen and would beg mom to help. I’d seen her use what I thought was the coolest kitchen contraption I’d ever seen: a meat grinder. This was a go-to tool in many old-time Jewish kitchens, because it was the preferred way (remember, we weren’t spoiled with food processors yet) to grind everything from chicken livers to beef and lamb.