How To Cook 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.

Step one, to serve six, you will need the following ingredients: 500 g of fresh cleaned chicken livers, 60 ml of rendered chicken fat known as schmaltz, alternatively, you can use olive oil, one medium onion sliced, 80 ml port or sweet wine, one hard-boiled egg roughly chopped, and salt and pepper.

For the garnish, prepare half an onion finely diced, one hard-boiled egg finely chopped, and a few parsley leaves.

Step two, fry the livers. Place the frying pan on high heat. Add some of the rendered chicken fat or olive oil. When the oil is hot, add the chicken livers, giving them plenty of room in the pan, frying them in batches if necessary. Fry the livers for roughly 2 minutes on each side, seasoning with salt and pepper. Test for doneness by prodding them with tongs; they should be firm to the touch but still slightly pink inside when you remove them from the heat.

Step three, add the sliced onions to the pan with a little more fat or oil if necessary. Slowly brown the onions, stirring occasionally with a wooden spoon until they turn a rich caramel color. Then pour in the wine or port and reduce for around 2 minutes until the texture has thickened to a paste. Transfer the onions into the bowl with the cooked livers.

Step four, let the livers and onions cool slightly, then put them into the food processor. Toss in the roughly chopped boiled egg and pulse until all ingredients are well mixed into a roughly textured paste.

Step five, transfer the chopped liver paste into a bowl. Cover it with cling film or saran wrap and place in the fridge to chill.

Step six, garnish and serve. Spoon some of the chopped liver onto a plate and garnish it with some chopped onion, egg, and a few parsley leaves. Serve with rye bread and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens