Serves 8
50 min
Not My Grandmother's Chopped Chicken Liver
Recipe GLPR70a00bbf3c2a5f
A sophisticated take on the classic Jewish appetizer, this chopped chicken liver pâté combines tender poached livers with caramelized onions, hard-boiled eggs, and a touch of brandy or fortified wine. Buttery and luxurious, it's a modern interpretation that honors tradition while elevating the presentation and technique.
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Ingredients
6 large eggs, hard boiled and peeled
1 pound yellow onions, minced fine
3 ounces unsalted butter
1 tablespoon grapeseed oil (canola or safflower oil may substitute)
1/2 pound chicken livers from pastured, free-range chickens
2 tablespoons Cognac, dry sherry, white vermouth, or Calvados
Directions
In a large heavy-bottomed skillet over medium-low heat, warm the grapeseed oil and unsalted butter together until the butter is fully melted and combined. Add the minced onions and stir well to coat.
Cook the onions slowly, stirring frequently, for 20 to 25 minutes until they are deeply golden and caramelized. Do not rush this step; low and steady heat creates the best flavor and texture.
While the onions caramelize, rinse the chicken livers under cold water and pat them dry with paper towels. Remove any visible connective tissue or discolored portions.
Once the onions are deeply caramelized, increase the heat to medium-high. Add the chicken livers to the skillet, stirring gently to distribute them evenly in the fat and onions.
Cook the livers for 5 to 7 minutes, stirring occasionally, until they are cooked through with no pink remaining inside (internal temperature should reach 165°F). The livers should be tender and just cooked.
Pour in the Cognac, sherry, vermouth, or Calvados and stir gently. Allow the mixture to warm for 30 seconds so the alcohol begins to cook off and the flavors meld with the livers and onions.
Transfer the entire mixture—livers, onions, and any accumulated fat and liquid—to a food processor. Coarsely chop the hard-boiled eggs and add them to the processor as well.
Pulse the mixture until it reaches your desired consistency—some prefer a smooth pâté, while others like a more textured spread. Pulse gently so the texture remains pleasantly chunky rather than completely smooth.
Transfer the chopped liver mixture to a serving bowl or crock. Serve at room temperature or slightly chilled as an appetizer spread with crackers, toasted bread, or fresh vegetables.
