From Robert Carrier, the late British cook who might have been the first innovative cook from those isles. When newly married, in the 70's, he was my guiding light -- famous, approachable chefs as we know them today were thin on the ground then.
My Private Note
Units: US | Metric
- 1Fry chicken livers in some of the chicken fat until firm but still pink inside, and remove to a bowl.
- 2Sauté the chopped onion in chicken fat (add more if necessary) until transparent.
- 3Chop hard-boiled eggs coarsely.
- 4Whizz livers, onion and egg in a processor until mashed.
- 5Scrape out with spatula, and combine in a bowl with the chopped celery and green pepper.
- 6Add additional chicken fat to make a smooth mixture.
- 7Add salt and pepper to taste. Preferably use good sea salt flakes.
- 8Put into a small, pretty bowl and top with finely chopped parsley if you like.
- 9Serve as an appetizer with rounds of baguette or crispbreads.
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Nutritional Facts for Jewish Chopped Chicken Livers
Serving Size: 1 (94 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 146.3
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 2.1 g
- Cholesterol 400.3 mg
- Sodium 100.2 mg
- Total Carbohydrate 2.3 g
- Dietary Fiber 0.4 g
- Sugars 1.2 g
- Protein 17.8 g