Chopped Chicken Liver
Indulge in the rich and nostalgic flavors of homemade Chopped Chicken Liver, a classic dish that's perfect for any gathering or family meal. This traditional recipe combines tender chicken livers, caramelized onions, and creamy hard-boiled eggs, pulsed together to create a velvety yet rustic texture. Sautéed in a blend of butter and vegetable oil, the livers acquire a deep, savory flavor, while a hint of black pepper adds just the right amount of warmth. Easy to prepare and ready in under 45 minutes, this dish is a versatile appetizer when served with crackers or slices of crusty bread. Garnish with fresh parsley for a burst of color and enjoy this timeless favorite, chilled or at room temperature, for the ultimate comfort food experience. Ideal for holiday menus, brunch spreads, or just because, this Chopped Chicken Liver recipe is both simple and sublime!
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Recipe Information
Ingredients
- 500 grams chicken livers
- 2 large onions
- 3 large eggs
- 30 grams unsalted butter
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim off any connective tissue or veins.
Hard-boil the eggs: Place the eggs in a saucepan, cover with cold water, and bring to a rolling boil. Turn off the heat, cover, and let sit for 10 minutes. Then transfer the eggs to an ice bath, peel, and set aside.
Peel and slice the onions into thin rings.
In a large skillet, heat the vegetable oil and butter over medium heat until the butter is melted and starting to foam.
Add the sliced onions to the skillet and sauté for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
Push the onions to one side of the skillet and add the chicken livers. Cook the livers for 4-5 minutes per side, or until browned on the outside and just cooked through on the inside. Be careful not to overcook, as the livers will turn grainy.
Once cooked, remove the skillet from heat and let the ingredients cool slightly.
In a food processor, combine the cooked chicken livers, onions, and peeled hard-boiled eggs. Pulse the mixture several times until it reaches your desired consistency (some prefer it smooth, while others like it chunkier).
Transfer the mixture to a bowl and season with salt and black pepper to taste. Mix well to ensure the seasoning is evenly distributed.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour to allow the flavors to meld.
Serve chilled or at room temperature, garnished with fresh parsley if desired. Pair with crackers, bread, or matzo for a delightful appetizer or snack.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 36.1 g | ||
| Cholesterol | 2199 mg | 733% | |
| Sodium | 7832 mg | 341% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 27.6 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 259 mg | 20% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 1698 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
