Feed Me Bubbe Episode 24 Chicken Chopped Liver

chicken livers

🥗Healthier: turkey livers

💰Cheaper: beef liver

Turkey livers are leaner, while beef liver is generally less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Wash the chicken livers thoroughly.

Preheat the broiler.

Sprinkle a little salt on the chicken livers and place them under the broiler.

Broil the chicken livers thoroughly on one side, then turn them over and broil the other side until no pink remains, about 3-5 minutes on each side.

Remove the livers from the broiler and let them cool.

In a frying pan, heat olive oil over medium-high heat.

Add chopped onions to the pan and sauté until they become light brown and soft, about 10 minutes, stirring occasionally and covering the pan to speed up the process.

Once the onions are translucent and brown, remove them from the heat and let them cool.

In a food processor, combine the sautéed onions, broiled chicken livers, and three hard-boiled egg whites (instead of two whole eggs).

Process the mixture until it reaches a soft, pâté-like consistency, adjusting the texture to your preference.

Taste the mixture and add a little extra salt and a dash of black pepper to enhance the flavor, then blend again.

Transfer the chopped liver mixture to a serving dish and refrigerate for at least 2 hours or overnight to allow the flavors to blend.

Serve the chopped liver as an appetizer, garnished with grape tomatoes or with pumpernickel and rye crackers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens