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Chopped Chicken Liver Appetizer

Chopped Chicken Liver Appetizer recipe image
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. It’s a nostalgic recipe that brings warm, home-style flavors to the table, offering a hearty and satisfying bite before the main course.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 3
Calories: 505.1
Dietary: Gluten-free
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. It’s a nostalgic recipe that brings warm, home-style flavors to the table, offering a hearty and satisfying bite before the main course.
Ingredients
  • 1 pound Chicken livers
  • 3/4 cup Chicken fat (available from
Directions
  1. 1
    Rinse the chicken livers under cold water and pat them completely dry with paper towels.
  2. 2
    Cut the chicken fat into small pieces and place them in a skillet over medium heat.
  3. 3
    Add coarsely chopped onions to the skillet with the melting chicken fat.
  4. 4
    Sauté the onions, stirring occasionally, until they are lightly browned and tender.
  5. 5
    Remove the browned onions from the skillet and set them aside to cool.
  6. 6
    Pour the melted liquid chicken fat into a measuring cup and set aside.
  7. 7
    Place the chicken livers in the same skillet with about 3 tablespoons of the reserved liquid chicken fat.
  8. 8
    Sauté the livers until they are cooked through and no longer pink inside.
  9. 9
    Allow the cooked livers to cool slightly so they are safe to handle.
  10. 10
    Peel the hard-cooked eggs.
  11. 11
    Using a food processor with a metal blade or a food grinder, finely grind the cooked livers, hard-cooked eggs, and sautéed onions.
  12. 12
    Process until the mixture is smooth and well-blended.
  13. 13
    Transfer the mixture to a bowl and add salt, pepper, and about 1/4 cup of the reserved liquid chicken fat.
  14. 14
    If the mixture is too dry, add salad oil one tablespoon at a time until the desired consistency is reached.
  15. 15
    Mix thoroughly until all ingredients are evenly distributed.
  16. 16
    Pack the mixture into a well-oiled 3-cup mold or shape it into a ball.
  17. 17
    Refrigerate for at least one hour to firm up.
  18. 18
    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.

Keywords: chopped liver, chicken liver, pâté, spread, appetizer, middle eastern, jewish cuisine, hard boiled eggs, onions, chicken fat, rye bread, party food, comfort food, liver pâté, easy appetizer, savory spread
Read it online: https://www.chefs-mate.com/recipe/chopped-chicken-liver-appetizer/