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Prep 5 mins
Cook 0 mins
After you cook the liver and fry the onions, this takes really only minutes to make and is one of the best recipes for chopped liver! After you process your cooked chicken use about 1/4 cup of the chicken for this recipe. I like to also add in some schmaltz which is rendered chicken fat it adds so much flavor to the chopped liver! I strongly suggest to make a double amount an freeze some, you won't be able to keep your spoon out this lol!! You can cook the liver and sauté the onions up to a day in advance to save some time if desired.
- 1 lb beef liver or 1 lb calf liver
- 4 medium onions, finely chopped chopped
- 4 tablespoons vegetable oil or 4 tablespoons canola oil, no olive oil for this
- chopped cooked chicken (you will need about 1/4 cup after processing)
- 3 hard-cooked eggs
- 3 tablespoons chicken broth
- 1 tablespoon mayonnaise (optional)
- salt & freshly ground black pepper
- Broil the liver on both sides until just cooked (do not overcook the liver!) cool completely, then cut into about 1-1/2 inch pieces; set aside.
- Sauté the onions in 4 tablespoon oil until caramelized (this should take about 15-20 minutes; cool slightly.
- Process the cooked chicken then measure out 1/4 cup.
- Process the liver and onions in a food processor until minced; add in all remaining ingredients along with the 1/4 cup minced chicken; process until blended about 10 seconds, scraping down the sides of the bowl if necessary.
- Season with salt and lots black pepper.
- Transfer to a bowl, cover and chill for a minimum of 3 hours or overnight before using.
- The mixture will firm up when chilled (make certain to keep a spoon handy near the fridge, you won't be able to stop tasting this LOL!).
Once again Ms. Kittencal you have posted another wonderful recipe. My husband and I truly have enjoyed this treat. Thanks so much, you are a woman after my own heart. :D :D Saderbee