Etta Raye Hirsch's Chopped Liver

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

chicken liver

🥗Healthier: turkey liver

💰Cheaper: beef liver

Turkey liver is leaner, while beef liver is often less expensive.

Chop 2 medium-sized onions and set them aside.

Heat about 1 cup of olive oil in a skillet over medium heat.

Add the chopped onions to the skillet and cook them slowly until they are just beginning to turn light brown, about 10-15 minutes.

Boil 2 lbs of chicken livers ahead of time, salting them if necessary, and then set them aside.

Pulse the boiled chicken livers in a food processor, being careful not to make them too mushy; check consistency to avoid big clumps.

Add about 4 eggs to the food processor with the chicken livers and pulse again until the mixture is crumbly and well combined.

Add the cooked onions and oil to the liver and egg mixture gradually, mixing by hand to control the consistency and avoid a paste-like texture.

Season the mixture with about ¼ teaspoon of black pepper and a little salt, tasting as you go to adjust the seasoning.

Transfer the mixture to a serving bowl and refrigerate for at least 3 hours or overnight for best flavor.

Garnish the chopped liver before serving, and serve it with lettuce, tomato slices, or as a dip with other accompaniments.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens