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This chopped liver is a tasty way to incorporate some nutrient packed chicken liver into your diet. It’s really nice served over a bed of lettuce, with some tomato slices and a hard boiled egg. It’s a traditional favorite that never lasts long at family gatherings.

Yield: 2 cups

Serving size: 1/2 cup

Serves: 4

Ingredients:

  • 20 oz chicken liver
  • 1/2 onion, chopped
  • 2 tbsp. unsalted butter
  • 2 tbsp. extra virgin olive oil
  • 4 tbsp. mayonnaise
  • 2 hard boiled eggs
  • salt and pepper
  • optional: 1/2 tsp. natural, non-GMO granular erythritol

Directions:

  1. Place the liver in a colander in the sink to drain. Stir with a large spoon every now and then, to help remove the liquid.
  2. While the livers are draining, prepare the onions as described below.
  3. Place 1 tbsp. of oil and 1 tbsp. of butter into a small skillet.
  4. Heat the oil over medium low heat. Add the onions to the hot oil, and sprinkle with a little salt.
  5. Cook the onions, stirring constantly, until they are translucent.
  6. Lower the heat, and cover the onions. Cook, stirring occasionally, until the onions are caramelized to a light golden brown color.
  7. When the onions are done, set them on the side, and cook the liver as described below.
  8. Place the remaining 1 tbsp. of oil and 1 tbsp. of butter into a large skillet.
  9. Heat the oil over medium heat. Add the drained liver to the hot oil.
  10. Cook the liver for 1-2 minutes, stirring constantly to brown them on all sides.
  11. Cover the liver. Continue to cook covered, stirring occasionally, until the meat is no longer pink on the inside.
  12. Uncover the liver. Continue to cook uncovered, until all of the liquid in the pan has dried up and the liver is lightly golden brown on the outside.
  13. Spoon the onions, along with any of the remaining oil that they cooked in, into the bowl of a food processor that has been fitted with a steel blade.
  14. Add the liver and all of the remaining ingredients into the bowl with the onions.
  15. Blend until the desired consistency. I prefer my chopped liver to be smooth, but some people like it with more texture.
3 Net Carbs Per Serving
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Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.