Best 8 Awesome Chopped Chicken Livers Recipes

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**Chopped Chicken Livers: A Culinary Delight**

Chopped chicken livers, a classic delicacy enjoyed worldwide, have captivated taste buds for generations. This delectable dish, often served as an appetizer or main course, is a testament to the versatility and flavor of this humble ingredient. This article presents a collection of exceptional chopped chicken liver recipes, each offering a unique culinary experience.

From the classic chopped chicken liver pâté, a smooth and creamy spread perfect for crostini or crackers, to the piquant chopped chicken liver salad, a delightful combination of flavors and textures, this article has something for every palate. Discover the smoky, savory flavors of the chopped chicken liver with bacon, a dish that is sure to impress. For a taste of the Mediterranean, try the chopped chicken liver with lemon and capers, a vibrant and refreshing take on this classic dish. And for those who prefer a spicy kick, the chopped chicken liver with chili and garlic is a must-try.

Whether you're looking for a quick and easy weeknight meal or an elegant dish for a special occasion, these chopped chicken liver recipes have you covered. With detailed instructions and helpful tips, you'll be able to create restaurant-quality chopped chicken liver dishes in the comfort of your own kitchen. So, gather your ingredients and prepare to embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

CHOPPED LIVER



Chopped Liver image

Provided by Florence Fabricant

Categories     appetizer

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 6

5 tablespoons rendered chicken fat (following recipe)
2 cups sliced onions
1 pound chicken livers
3 hard-cooked eggs
Cracklings left from rendering chicken fat (following recipe)
Kosher salt and freshly ground pepper

Steps:

  • Melt all but one tablespoon of the chicken fat in a large, heavy skillet. Add the onions and saute over medium-low heat until they are golden and just beginning to brown around the edges. Stir the onions frequently so they will cook evenly. Remove the onions from the pan and set aside in a dish, draining as much of the fat as possible back into the pan.
  • Trim the chicken livers of any connective tissue or membranes and pat them dry with paper towels. Saute the livers in the fat left in the pan over medium heat until they are lightly browned on the outside and no longer pink in the middle. Remove from heat.
  • Combine the livers, including all the pan drippings, with the onions, hard-cooked eggs and cracklings (if you are using them) in a bowl. Finely chop all the ingredients either by hand, by putting them through a meat grinder or by placing them in a food processor and pulsing them briefly to a medium-coarse texture.
  • Season the mixture to taste with salt and pepper and add the remaining tablespoon of chicken fat. Cover and serve within two hours or refrigerate but allow to come to room temperature before serving.

CLASSIC JEWISH CHOPPED CHICKEN LIVER RECIPE



Classic Jewish Chopped Chicken Liver Recipe image

With just chicken liver, hard-boiled eggs, onion, and fat, a world-class spread can be yours. This chopped liver recipe helps you get the result you want, whether it's more savory or more sweet.

Provided by Daniel Gritzer

Categories     Appetizers and Hors d'Oeuvres     Sides     Snacks

Number Of Ingredients 9

1 pound (454g) chicken livers
Kosher salt
1/4 cup (60ml) schmaltz , plus more as needed (see note)
1 large (8-ounce; 225g) yellow onion, finely minced
3 large hard-boiled eggs , peeled
1/4 cup gribenes (browned, crispy bits of fat and onion left over from making schmaltz), finely minced (optional)
Freshly ground black pepper
Additional minced gribenes and hard-boiled egg, for garnish (optional)
Matzo or other crackers, for serving

Steps:

  • If Using a Grill for the Livers: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Proceed to step 3.
  • If Using a Broiler for the Livers: Preheat broiler and move oven rack to highest position. Oil a slotted broiler pan, or a wire rack set in a rimmed baking sheet.
  • Using a paring knife, clean livers well of any fat, green spots, or large veins. Season all over with kosher salt. If using a grill, grill livers over high heat, turning frequently, until they are very lightly charred in spots and only the last traces of pink remain in their centers. If using the broiler, arrange livers on the prepared broiler pan or wire rack and broil, turning frequently, until exteriors are well-browned and only the last traces of pink remain in the centers. (If you are unsure about whether the livers are done, cut them open to check.) Remove from oven or grill and set aside.
  • Scrape minced liver and egg mixture into a mixing bowl. Scrape in cooked onion, along with all of the cooking fat. Add minced gribenes, if using. Stir until thoroughly combined, seasoning with salt and pepper as you go.
  • Add as much extra schmaltz as needed, 1 tablespoon at a time, to reach desired consistency. Exactly how much this is will depend on several variables, including your personal preference, though we recommend that chopped liver be spreadable and moist, not dry and crumbly.

Nutrition Facts : Calories 118 kcal, Carbohydrate 3 g, Cholesterol 200 mg, Fiber 0 g, Protein 10 g, SaturatedFat 1 g, Sodium 136 mg, Sugar 1 g, Fat 7 g, ServingSize Makes about 1 quart, UnsaturatedFat 0 g

NOT YOUR GRANDMA'S CHOPPED CHICKEN LIVER



Not Your Grandma's Chopped Chicken Liver image

After working this recipe for years, it's finally ready to share. Suspect even those who don't enjoy liver might change their minds after tasting this on homemade crackers, toast, or bagels. I like it for light summer lunches or as an appetizer. The reduced bourbon/vermouth deglazing step adds an adult zing that rocks my world. Garnish with fresh herb sprigs or cucumber slices.

Provided by Anonymous

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 45m

Yield 16

Number Of Ingredients 9

3 tablespoons butter
1 large onion, halved and sliced
1 tablespoon white sugar
1 pound chicken livers - rinsed, trimmed, and patted dry
2 fluid ounces bourbon
3 hard-boiled eggs, peeled
1 teaspoon ground thyme
½ teaspoon salt
½ teaspoon freshly ground pepper

Steps:

  • Melt butter in a skillet over medium-high heat. Saute onions until translucent, about 5 minutes. Add sugar, stir, and saute until onions are softened and lightly browned, about 5 minutes more. Transfer onions to a food processor, leaving as much butter in the pan as you can.
  • Fry livers in the hot butter until lightly browned on 1 side, about 4 minutes. Turn and continue frying until slightly pink in the center, 3 to 4 minutes more. Add livers to the food processor with the onions.
  • Pour bourbon into the same skillet and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Boil until thickened and reduced by half, about 6 minutes. Pour liquid into the food processor.
  • Combine eggs, thyme, salt, and pepper in the food processor with the liver mixture. Process until smooth.

Nutrition Facts : Calories 79.9 calories, Carbohydrate 2 g, Cholesterol 147.9 mg, Fat 4.4 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 113.9 mg, Sugar 1.3 g

CHOPPED LIVER



Chopped Liver image

Provided by Ina Garten

Categories     appetizer

Time 25m

Yield 5 cups

Number Of Ingredients 10

2 pounds chicken livers
1 cup rendered chicken fat
2 cups medium-diced yellow onion (2 onions)
1/3 cup Madeira wine
4 extra-large eggs, hard-cooked, peeled, and chunked
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

  • Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
  • In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
  • Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.

CHOPPED & CHILLED CHICKEN LIVER



Chopped & Chilled Chicken Liver image

This recipe can be adjusted to your taste. At times I've added an extra onion and egg. Taste-test as you mix.

Provided by dojemi

Categories     Spreads

Time 40m

Yield 1 pound livers

Number Of Ingredients 7

1/2 cup chicken fat (or oil)
2 medium onions, sliced
1 lb chicken liver
2 hard-boiled eggs (chopped)
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon sugar

Steps:

  • Melt 1/4 cup oil in skillet.
  • Add onions and saute' for approximately 10 minutes or until they are caramelized.
  • Remove and set aside.
  • Melt remaining oil in same skillet.
  • Saute' livers for 10 minutes, stirring occasionally.
  • Chop, or mash, livers to desired consistency.
  • Add the onions and eggs and mix together.
  • Add salt and pepper, to taste.
  • Mix well and chill.
  • Serve at room temperature.

Nutrition Facts : Calories 1707.2, Fat 135.1, SaturatedFat 41, Cholesterol 2080.9, Sodium 3942.1, Carbohydrate 25.8, Fiber 3.2, Sugar 12.6, Protein 91.7

JEWISH DELI-STYLE CHOPPED CHICKEN LIVERS



Jewish Deli-Style Chopped Chicken Livers image

The Jewish version of pate, this rich spread gets a flavor boost from the sweet caramelized onions and the rendered chicken fat. Not a dish for the faint of heart, literally. It's wonderful on little pumpernickel squares with cornichons, but in a Jewish deli you can also find it spread between two slices of rye for lunch. Can be made 1 day ahead and kept in the refrigerator. From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories     Chicken Livers

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 tablespoons schmaltz (see related recipe)
1 lb chicken liver, trimmed of any visible fat and membrane
1 medium onion, coarsely chopped (about 1 cup)
2 large eggs, hard-cooked and chopped
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
toasted rye bread
cracker
matzos, and
cornichon, for serving

Steps:

  • Prepare the Schmaltz as directed in the recipe. Rinse the livers and pat them dry with paper towels.
  • In a large saute pan set over meidum heat, heat 2 tablespoons of the Schmaltz and saute the livers until browned, turning once, about 2 to 2 1/2 minutes per side. They should be just barely pink inside. Don't overcook them or they will be dry. Transfer the livers to a cutting board to cool.
  • Using the same pan, heat another 2 tablespoons of the Schmaltz and add the onion. Cook, stirring occasionally, until golden brown, about 10 minutes.
  • Transfer the cooked onions and livers to the bowl of a food processor. Add the eggs, salt, pepper, and remaining 2 tablespoons of Schmaltz. Pulse 6 to 8 times, until coarsely chopped. Do not puree. Taste for seasoning and chill at least 2 hours before serving.
  • Serve with toast, crackers, or mazto and cornichons.

RUSS & DAUGHTERS' CHOPPED CHICKEN LIVER



Russ & Daughters' Chopped Chicken Liver image

Provided by Jason Epstein

Categories     appetizer

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 6

1 pound fresh chicken livers (about 16 livers)
2 tablespoons vegetable oil (schmaltz, rendered chicken fat, is available from your butcher, and can be used as a substitute at your own risk)
2 tablespoons vegetable shortening
2 large Spanish onions (1 pound each), peeled and chopped
3 large hard-cooked eggs, chilled
Kosher salt and freshly ground pepper to taste

Steps:

  • Drain chicken livers, rinse and pat dry. Remove any connective tissue. Heat the oil in a large skillet over medium-high heat and sauté the livers until they are firm and slightly pink in the center, about 5 minutes. (Do not overcook.) Remove with a slotted spoon and place on a plate to cool.
  • In a clean, large skillet, melt the shortening over medium heat and add the onions. Sauté until onions are caramelized, 30 to 40 minutes, reducing heat to low as the onions soften.
  • When the onions are ready, coarsely chop the livers in a food processor and place in a bowl (or chop livers with an old-fashioned manual chopper in a wooden bowl). Peel the eggs and mash with a fork in a bowl. Add to the livers. Add the onions and mix well, stirring in just enough of their cooking juices to moisten the mixture. Season with salt and pepper.
  • Cover the chopped liver and let mellow in the refrigerator for at least a few hours. Remove from the refrigerator 15 minutes before serving.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 423 milligrams, Sugar 4 grams, TransFat 0 grams

AWESOME CHOPPED CHICKEN LIVERS



Awesome Chopped Chicken Livers image

First: I DON'T LIKE LIVER! BUT... This is da bomb! Quick and easy and everyone will love it!

Provided by Jan S

Categories     Poultry Appetizers

Time 20m

Number Of Ingredients 8

1 lb chicken livers
1/4 c mayonnaise
4 or 5 medium green onions
2 medium hard boiled eggs
2 to 3 pinch sea salt (to taste)
2 to 3 pinch black pepper
1 pinch basil, dried
crackers or bread cubes

Steps:

  • 1. boil chicken livers for about 5 minutes (till done)
  • 2. drain and cool livers
  • 3. remove any fat from livers
  • 4. put in med. size bowl and smash with fork (may still have some lumps but thats ok)
  • 5. finely chop green onions and add to livers
  • 6. add mayo, salt, pepper and basil mix well (You may need to adjust the amount of mayo this needs to be moist).
  • 7. serve with either crackers(any kind) or bread cubes(any kind)

Tips:

  • To ensure the best flavor and texture, use fresh chicken livers that are plump and have a healthy reddish-brown color.
  • Soaking the chicken livers in milk before cooking helps to remove any bitterness and makes them more tender.
  • Chop the chicken livers into small pieces to ensure even cooking and to prevent them from becoming tough.
  • Season the chicken livers generously with salt and pepper, as well as any other desired spices or herbs, to enhance their flavor.
  • Cook the chicken livers over medium heat to prevent them from becoming overcooked and tough.
  • Serve the chicken livers immediately while they are still hot and juicy. Garnish with fresh herbs for an extra touch of flavor.

Conclusion:

In conclusion, chopped chicken livers are a delicious and versatile dish that can be enjoyed in a variety of ways. With their rich flavor and tender texture, they are a great addition to any meal. Whether you are looking for a quick and easy appetizer, a hearty main course, or a flavorful topping for a salad or sandwich, chopped chicken livers are sure to please. So next time you are looking for a new and exciting dish to try, give chopped chicken livers a try – you won't be disappointed!

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