Andrew Zimmern Cooks: Chopped Chicken 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.

Go to a butcher shop and buy real chicken livers.

Superheat a pan and add schmaltz.

Add minced onion to the pan and sprinkle with salt.

Cook the onions until they start to caramelize, pulling out moisture and sugar.

Grate hard-boiled eggs using a box grater into a bowl.

Chop parsley and add to the bowl with the grated eggs.

Once the onions are browned, add more schmaltz to the pan.

Add chicken livers to the pan and season with black pepper.

Cook the livers for about 20 minutes, moving them around to ensure even cooking and browning.

Let the cooked livers rest in the food processor for 4-5 minutes before pureeing.

Pulse the livers in the food processor until they have a paste with some chunks remaining.

Combine the liver mixture with the grated eggs and parsley in the bowl.

Put the mixture in the refrigerator uncovered for about 30 minutes, then cover it before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens