Best Old Fashioned Chopped Chicken Liver Recipe

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.

Debbie chops 1-2 large Spanish onions and fries them in 4 tablespoons of canola oil until golden brown and caramelized.

Debbie adds 3 pounds of chicken livers to the skillet with the onions and cooks until there is no pink inside, ensuring they are well browned.

Once the chicken livers are cooked, Debbie transfers them to a large bowl with the onions.

Debbie adds hard-boiled eggs to the bowl, putting in one egg at a time and chopping it up with a chopper until the desired consistency is reached.

Debbie mentions she usually adds about a dozen eggs but is experimenting with 8-9 this time for half the recipe.

Debbie emphasizes the importance of seasoning with salt and black pepper, starting with about a teaspoon of pepper and adjusting to taste.

Debbie advises that if the mixture is too dry, additional vegetable oil can be added to moisten it.

Debbie suggests that the chopped liver is best served cold and can last in the fridge for up to four days.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens