Grandma's Chopped Liver
User Reviews
5
Grandma's Chopped Liver
Description
This recipe processes chicken livers quickly cooked to remain tender, combined with sautéed golden onions and a touch of garlic. Hard-boiled eggs add body and muted richness. Olive oil is used for cooking and incorporated into the final chopped liver, resulting in a spread that is creamy yet holds some texture. Seasoned with kosher salt and black pepper, this preparation respects the classic balance of flavors.
The cooking method avoids overcooking the livers which can lead to dryness, aiming for just browned outsides with a slightly pink interior. Processing the ingredients briefly creates a chopped mixture that is neither too coarse nor too smooth. The spread is meant to be chilled, allowing flavors to meld while maintaining a pleasant, firm texture.
Serve this chopped liver cold as a spread on crackers, rye bread, or matzah. It is traditionally a holiday dish but can also be enjoyed as an appetizer or snack. It is best consumed within a day or two due to its delicate nature.
Storing chopped liver in an airtight container in the refrigerator is important. It can be frozen but may lose some creaminess; re-mixing with a bit of olive oil after thawing helps restore texture. Trimming connective tissue from livers is optional since the food processor handles texture.
Ingredients
- 1 pound chicken liver
- 3 egg halved, large, hard-boiled
- 4 tablespoons olive oil extra-virgin, divided; or chicken fat
- 1 onion finely chopped; 8 ounces, large
- 1 tablespoon garlic minced, fresh
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
Instructions
- Place the chicken livers on paper towels to drain. Place the eggs in your food processor bowl.
- Heat 2 tablespoons of the olive oil over medium-high heat in a large 12-inch skillet. Add the chopped onion and fry until golden, stirring occasionally, for about 5 minutes.
- Add the garlic and cook for a few more seconds, just until no longer raw.
- Using a spatula, transfer the skillet contents, including any remaining oil, to the food processor.
- Add 2 more tablespoons of oil to the skillet. Add the chicken livers and cook them over medium heat (not higher, or they could burst) until brown on the outside and barely pink on the inside, about 3 minutes per side. Overcooked livers are dry and grainy.
- Use the spatula to transfer the skillet contents, including the livers, the oil, and any tasty bits left on the bottom of the skillet, to the food processor.
- Add the salt and pepper. Process briefly, about 30 seconds, stopping once to scrape the sides and bottom with a spatula. You don't want the mixture to be as smooth as a liver pate. It should have a bit more texture.
- Transfer the mixture to a serving dish. Cover and refrigerate it for at least two hours, allowing the flavors to meld. Don’t eat it while it's still warm! It won't be very good. It needs time to develop its deep flavor. Its flavor and texture greatly improve after a rest in the fridge.
Notes
- Use olive oil or chicken fat for cooking depending on flavor preference.
- Cook chicken livers to an internal temperature of 165°F to ensure safety without overcooking.
- Chopped liver is best served chilled after resting in the refrigerator for a few hours to allow flavors to meld.
- Store leftovers in an airtight container and consume within 1-2 days for best freshness.
- Freezing is possible but may affect creaminess; add olive oil after thawing to improve texture.
- Trimming connective tissue from livers is optional as food processor smooths texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 3ounces | |
| Calories | 169kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 204mg | 9% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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