Serves 12
105 min
Fluffy Chopped Liver
Recipe GLPR0efe82dfe713a4
A classic Jewish delicacy made from tender roasted chicken livers combined with caramelized red onions, hard-boiled eggs, and fresh parsley. The livers are coarsely chopped to maintain an airy, fluffy texture. Serve chilled on crisp lettuce leaves with thick slices of rye bread for a traditional appetizer or light main course.
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Ingredients
2 pounds chicken livers, best quality
5 tablespoons chicken fat, divided
2 pounds red onions, finely diced
8 large eggs, hard-boiled and chopped
3 tablespoons fresh parsley, finely chopped
Kosher salt and freshly ground black pepper to taste
Crisp lettuce leaves for serving
Thick-cut rye bread for serving
Directions
Preheat your oven to 375°F. Arrange the chicken livers in a small roasting pan, drizzle with 4 tablespoons of melted chicken fat, and season generously with kosher salt and freshly ground black pepper. Roast for approximately 30 minutes until the centers are no longer pink and the livers reach an internal temperature of 165°F. Remove from the oven and set aside to cool slightly.
While the livers roast, heat the remaining 1 tablespoon of chicken fat in a large sauté pan over medium heat. Add the finely diced red onions and cook slowly for 20-25 minutes, stirring occasionally, until the onions become very soft and lightly caramelized. Season with kosher salt and freshly ground black pepper to taste. Set aside.
Place the cooled roasted livers in a food processor. Using the pulse function, pulse 10-12 times until the livers reach a coarse, granular consistency. Do not over-process—you want a chunky texture, not a smooth purée.
Transfer the coarsely chopped livers to a large mixing bowl. Add the sautéed red onions, chopped hard-boiled eggs (reserving about 1/2 cup of chopped eggs for garnish if desired), and the fresh chopped parsley. Gently fold everything together with a wooden spoon or plastic spatula, being careful not to compress the mixture and lose the fluffy texture. Season to taste with additional kosher salt and freshly ground black pepper.
Cover and refrigerate the chopped liver mixture until ready to serve, allowing at least 1-2 hours for the flavors to meld and the texture to set.
To serve, scoop the chilled chopped liver onto crisp lettuce leaves, garnishing with the reserved chopped eggs if desired. Serve with thick-cut slices of rye bread on the side.
