Chopped Chicken Livers
A succulent dish that is served as an appetizer on a bed of lettuce. Perfect side dish for pasta or rice.
Yield
6 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken livers
|
|
| 1 | each |
onions
finely chopped |
|
| ¼ | cup |
schmaltz (chicken fat)
|
|
| 3 | large |
eggs
hard-boiled |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken livers
|
|
| 1 | each |
onions
finely chopped |
|
| 59 | ml |
schmaltz (chicken fat)
|
|
| 3 | large |
eggs
hard-boiled |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Preheat oven to 375℉ (190℃). Wash and drain the chicken livers. Remove all fat and any discolored spots. If you find one with a green area, which is the gall, throw it away. It would make everything taste bitter. Arrange the livers on a foil lined baking sheet and bake for 30 minutes at 375℉ (190℃).
While livers are baking, sauté the onions in the schmaltz (chicken fat) until very brown. Peel the eggs and chop them coarsely. Place in a bowl or food processor, or blender. Add the livers, the sautéed onions, salt and pepper. Pulse the machine until everything is ground and mixed together.
Serve as an appetizer on a bed of lettuce with chopped onion.
Note: For real down home chopped liver, the whole process should be done in a wooden bowl, with single bladed chopping knife.
