chopped liver

Name: Chopped Liver
Prep time: 30 min
Cook time: 20 min
Ingredients: 1 small yellow onion, diced; 1-1 1/2 pound(s) chicken livers, remove fat amd connective tissue; 4-6 slice(s) bacon (i use low-sodium), diced; 2 - hard boiled eggs (i use an egg slicer)

(1 RATING)

19 Pinches 1 Photo

Tracy Q

Phoenix, AZ

Updated on Jul 8, 2013

I was raised Jewish, but it wasn't until I was an adult that I developed the taste for chopped liver. I like mine smooth rather than chunky. My twist is I add BACON! Not kosher! :-)

Rate

prep time 30 Min

cook time 20 Min

method ---

yield

Ingredients

1 small yellow onion, diced
1-1 1/2 pounds chicken livers, remove fat amd connective tissue
4-6 slices bacon (i use low-sodium), diced
2 - hard boiled eggs (i use an egg slicer)

How To Make chopped liver

Step 1

In a large skillet, cook bacon to desired crispness. DO NOT drain the fat. Add diced onions and cook until opaque. Add livers. They should be firm and browned on the outside while slightly pink on the inside. They will continue to cook internally after you remove them from the skillet. Do NOT overcook them, or they’ll turn dry. (You can add salt here, but I prefer to leave it out because of the bacon.

Step 2

Move bacon, onion, livers to an appropriate sized bowl. Add cut up hard boiled eggs. With an immersion blender (or put all ingredients into a food processer), and blend until smooth and fully mixed.
Step 3

Serve warm or cold. Chilled is traditional, but it's good either way! Serve with crackers or vegetables. Store in a tightly covered container.
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