Chunky Chopped Chicken Liver
Submitted by kay1955
Old-school chopped chicken liver with caramelized onions, garlic, hard-boiled eggs, and butter. Kept chunky, not smooth, for the real deli-style texture. A classic Jewish appetizer.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minThere’s chopped liver, and then there’s chopped liver. This one is the real deal. Four pounds of onions get slowly caramelized in butter and oil until deeply golden, then the chicken livers go in and cook just until browned but still pink inside.
Keeping the livers rare is the whole secret here. Overcooked liver turns chalky and bitter. Cooked just right, it stays rich, creamy, and a little bit mineral in that irresistible way.
Mash everything together with hard-boiled eggs into a rough, chunky spread. No food processor. No blender. Just a fork and some elbow grease. Pile it on rye bread or matzo crackers and you’re instantly transported to the best deli counter in Brooklyn.
Kitchen Tips
- Cook the livers in batches so they sear rather than steam. Crowding the pan turns them gray and rubbery.
- The ratio of four pounds of onions to two pounds of liver sounds wild, but those onions cook down dramatically and add crucial sweetness.
- Taste for salt at the very end. The butter and oil carry plenty of flavor on their own.
- Serve at room temperature for the best flavor. Straight from the fridge, the texture is too stiff and the flavors are muted.
Ingredients
Directions
Saut onions on a medium heat with garlic, 2 tablespoons oil, 2 tablespoons butter and water until browned.
Remove and set aside.
Sauté chicken livers with 4 tablespoons oil, 1 tablespoon butter and some of the onions until browned.
Livers should be rare and not overcooked.
In a mixing bowl mash cooked livers and eggs into small chunks.
Add onions and mix together adding small amount of oil if needed.
Salt to taste and serve.
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