↞ recipe box start page
Category: Recipes
Prep Time: 10 Cook Time: 10 Total Time: 140
Ingredients:
1 lb. Chicken Livers
3 large Hard-Boiled Eggs, halfed
4 TBP Olive Oil, divided into 2 equal parts
1 large Onion, chopped
1 TBP minced fresh Garlic
1 tsp Kosher Salt
1/4 tsp Black Pepper
Instructions: 7 Steps (Cook the Onions separately first, then cook the Chicken Liver)
Wash the Chicken Livers under water, drain and pad them completely dry with paper towels. Place the eggs in your food processor bowl.
Heat 2 TBS of Olive Oil in a large 12-inch skillet on Medium Heat. Add the chopped onion and fry until golden, stirring occasionally, for about 5 minutes until onions are caramelized.
Add the minced garlic to the fry pan and cook for about 10 to 30 seconds until garlic is no longer raw (do not burn the garlic). Using a spatula, transfer all the skillet content (including the oil) into a food processor.
Add the remaining 2 TBS of Olive Oil to skillet and cook the chicken livers over a medium heat (not higher or they could burst), until they are brown on the outside and barely pin on the inside, about 2 to 3 minutes er side. DO NOT OVERCOOK LIVER AS IT WILL BE DRY & GRAINY.
Using a spatula, transfer the liver and remaining oil in the skillet to the food processor. Be sure to get any tasty bits left on the bottom of the skillet and all the remaining oil.
Add the Kosher Salt & Pepper to the contents in the food processor and process for about 15 seconds. Scrape down the sides to the bottom of the processor and pulse process for an additional 15 seconds. You don't want to over process and make a paste. The Chopped Chicken Liver needs some texture. It is not a pate.
Transfer the chopped liver to a covered container or serving dish and place in the refrigerator for at least two hours to allow the flavors to marry. Don't eat it while it is still warm as it will not be very good. It needs time in the refrigerator to develop its deep flavor and the right texture. Tastes greatly improves with time in the fridge.
Recipe Source: https://healthyrecipesblogs.com/chopped-liver/#recipe
view more member recipes
Chopped Liver & Onions with Olive Oil
view my recipes
print
save
This is good tasting traditional Jewish Chopped Chicken Liver made with Olive Oil instead of rendered chicken fat (schmaltz in Yiddish). Does it taste better with Schmaltz? Probably, but who has that sort of thing hanging around the kitchen and it is not exactly healthy, according to some health experts.
Category: Recipes
Prep Time: 10 Cook Time: 10 Total Time: 140
Ingredients:
1 lb. Chicken Livers
3 large Hard-Boiled Eggs, halfed
4 TBP Olive Oil, divided into 2 equal parts
1 large Onion, chopped
1 TBP minced fresh Garlic
1 tsp Kosher Salt
1/4 tsp Black Pepper
Instructions: 7 Steps (Cook the Onions separately first, then cook the Chicken Liver)
Wash the Chicken Livers under water, drain and pad them completely dry with paper towels. Place the eggs in your food processor bowl.
Heat 2 TBS of Olive Oil in a large 12-inch skillet on Medium Heat. Add the chopped onion and fry until golden, stirring occasionally, for about 5 minutes until onions are caramelized.
Add the minced garlic to the fry pan and cook for about 10 to 30 seconds until garlic is no longer raw (do not burn the garlic). Using a spatula, transfer all the skillet content (including the oil) into a food processor.
Add the remaining 2 TBS of Olive Oil to skillet and cook the chicken livers over a medium heat (not higher or they could burst), until they are brown on the outside and barely pin on the inside, about 2 to 3 minutes er side. DO NOT OVERCOOK LIVER AS IT WILL BE DRY & GRAINY.
Using a spatula, transfer the liver and remaining oil in the skillet to the food processor. Be sure to get any tasty bits left on the bottom of the skillet and all the remaining oil.
Add the Kosher Salt & Pepper to the contents in the food processor and process for about 15 seconds. Scrape down the sides to the bottom of the processor and pulse process for an additional 15 seconds. You don't want to over process and make a paste. The Chopped Chicken Liver needs some texture. It is not a pate.
Transfer the chopped liver to a covered container or serving dish and place in the refrigerator for at least two hours to allow the flavors to marry. Don't eat it while it is still warm as it will not be very good. It needs time in the refrigerator to develop its deep flavor and the right texture. Tastes greatly improves with time in the fridge.
Recipe Source: https://healthyrecipesblogs.com/chopped-liver/#recipe
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Vegan Chopped Liver
by sweetspice20
This delicious recipe puts other mock chopped liver recipes to shame! Incredibly delicious. Can be prepared the day before. 1/2 package (1 cup) brown lentils 1 large diced onion 1 cup chopped w
by sweetspice20
This delicious recipe puts other mock chopped liver recipes to shame! Incredibly delicious. Can be prepared the day before. 1/2 package (1 cup) brown lentils 1 large diced onion 1 cup chopped w
Liver With Onions And Bacon
by bmckee
Ingredients: 2 lbs Liver (I use calf or venison) 1 1/2c Milk 1 1/2c Flour 1 Tbsp Season salt 1 tsp Garlic Salt 1/2 tsp Pepper (I use White) 1 lb Bacon 2 med Onions (I use 1 yellow & 1 red) s
by bmckee
Ingredients: 2 lbs Liver (I use calf or venison) 1 1/2c Milk 1 1/2c Flour 1 Tbsp Season salt 1 tsp Garlic Salt 1/2 tsp Pepper (I use White) 1 lb Bacon 2 med Onions (I use 1 yellow & 1 red) s
Liver Baked With Onions And Herbs
by sgre52160
1 large onion, sliced 2 tbsp melted butter 1/4 cup hot water 6 slices liver, cut 1/2 inch thick 2 tbsp flour seasoned with salt and pepper Salt and pepper, to taste 1 tbsp chopped parsley 2 tsp
by sgre52160
1 large onion, sliced 2 tbsp melted butter 1/4 cup hot water 6 slices liver, cut 1/2 inch thick 2 tbsp flour seasoned with salt and pepper Salt and pepper, to taste 1 tbsp chopped parsley 2 tsp
Broiled Beef Liver & Onions
by ladygator
1-2 pounds sliced liver 3 medium onions, sliced seasoning salt to taste black pepper to taste garlic powder to taste 2 Tablespoons butter Saute onions in butter and set aside. Sprinkle season
by ladygator
1-2 pounds sliced liver 3 medium onions, sliced seasoning salt to taste black pepper to taste garlic powder to taste 2 Tablespoons butter Saute onions in butter and set aside. Sprinkle season
view more member recipes