This classic Middle-Eastern appetizer transforms humble chicken livers into a luxurious, spreadable delight. The dish relies on the rich flavor of chicken fat and sweet, caramelized onions to create a smooth, creamy texture that is both comforting and sophisticated. Hard-boiled eggs are folded into the mixture, adding protein and a subtle creamy contrast. It has a deep, savory umami taste with a silky mouthfeel, making it an elegant yet simple starter. Perfect for serving at dinner parties or holiday gatherings, this chopped liver pairs beautifully with crisp rye bread or crackers. ItâÂÂs a nostalgic recipe that brings warm, home-style flavors to the table, offering a hearty and satisfying bite before the main course.
Chopped Chicken Liver Appetizer
Description
This classic Middle-Eastern appetizer transforms humble chicken livers into a luxurious, spreadable delight. The dish relies on the rich flavor of chicken fat and sweet, caramelized onions to create a smooth, creamy texture that is both comforting and sophisticated. Hard-boiled eggs are folded into the mixture, adding protein and a subtle creamy contrast. It has a deep, savory umami taste with a silky mouthfeel, making it an elegant yet simple starter. Perfect for serving at dinner parties or holiday gatherings, this chopped liver pairs beautifully with crisp rye bread or crackers. ItâÂÂs a nostalgic recipe that brings warm, home-style flavors to the table, offering a hearty and satisfying bite before the main course.Ingredients
Directions
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Rinse the chicken livers under cold water and pat them completely dry with paper towels.
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Cut the chicken fat into small pieces and place them in a skillet over medium heat.
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Add coarsely chopped onions to the skillet with the melting chicken fat.
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Sauté the onions, stirring occasionally, until they are lightly browned and tender.
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Remove the browned onions from the skillet and set them aside to cool.
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Pour the melted liquid chicken fat into a measuring cup and set aside.
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Place the chicken livers in the same skillet with about 3 tablespoons of the reserved liquid chicken fat.
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Sauté the livers until they are cooked through and no longer pink inside.
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Allow the cooked livers to cool slightly so they are safe to handle.
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Peel the hard-cooked eggs.
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Using a food processor with a metal blade or a food grinder, finely grind the cooked livers, hard-cooked eggs, and sautéed onions.
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Process until the mixture is smooth and well-blended.
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Transfer the mixture to a bowl and add salt, pepper, and about 1/4 cup of the reserved liquid chicken fat.
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If the mixture is too dry, add salad oil one tablespoon at a time until the desired consistency is reached.
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Mix thoroughly until all ingredients are evenly distributed.
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Pack the mixture into a well-oiled 3-cup mold or shape it into a ball.
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Refrigerate for at least one hour to firm up.
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Serve chilled with cocktail-size slices of rye bread.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 505.1kcal
- % Daily Value *
- Total Fat 25.4g40%
- Saturated Fat 7.0g35%
- Cholesterol 188.1mg63%
- Sodium 173.3mg8%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 57.1g115%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
