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
- 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
- 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.
- While the livers are draining, prepare the onions as described below.
- Place 1 tbsp. of oil and 1 tbsp. of butter into a small skillet.
- Heat the oil over medium low heat. Add the onions to the hot oil, and sprinkle with a little salt.
- Cook the onions, stirring constantly, until they are translucent.
- Lower the heat, and cover the onions. Cook, stirring occasionally, until the onions are caramelized to a light golden brown color.
- When the onions are done, set them on the side, and cook the liver as described below.
- Place the remaining 1 tbsp. of oil and 1 tbsp. of butter into a large skillet.
- Heat the oil over medium heat. Add the drained liver to the hot oil.
- Cook the liver for 1-2 minutes, stirring constantly to brown them on all sides.
- Cover the liver. Continue to cook covered, stirring occasionally, until the meat is no longer pink on the inside.
- 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.
- 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.
- Add the liver and all of the remaining ingredients into the bowl with the onions.
- Blend until the desired consistency. I prefer my chopped liver to be smooth, but some people like it with more texture.