Description
Ina Garten’s chopped liver recipe blends rich Jewish deli traditions with elegant home cooking. Chicken livers meld with caramelized onions, creating a smooth, savory spread perfect for gatherings. You’ll love this classic appetizer that connects culinary heritage.
Ingredients
Scale
- 2 lbs (907 g) chicken livers
- 4 extra-large eggs, hard-cooked, peeled, and chunked
- 2 cups (300 g) yellow onion, medium-diced (2 onions)
- 1 cup (240 ml) rendered chicken fat
- ⅓ cup (80 ml) Madeira wine
- ¼ cup (15 g) parsley leaves, minced fresh
- 2 tsps thyme leaves, fresh
- 2 tsps kosher salt
- 1 tsp black pepper, freshly ground
- 1 pinch cayenne pepper
Instructions
- Preparation: Rinse chicken livers under cold water and pat dry with paper towels to remove excess moisture.
- Sautéing: Heat chicken fat in a large skillet over medium-high heat, cooking livers in two batches for 4-5 minutes until slightly pink in the center, then transfer to a mixing bowl.
- Caramelizing: In the same skillet, add chicken fat and caramelize onions over medium heat for 8-10 minutes until golden-brown, then deglaze with Madeira wine, scraping browned bits from the pan.
- Mixing: Combine wine-infused onions with sautéed livers, then fold in eggs, parsley, thyme, kosher salt, black pepper, cayenne pepper, and remaining chicken fat, ensuring even distribution of seasonings.
- Processing: Divide liver mixture into two batches and pulse in a food processor with a steel blade 6-8 times to achieve a coarse, rustic texture.
- Seasoning and Chilling: Taste and adjust seasonings as needed, then cover and refrigerate for at least 1 hour to allow flavors to meld.
- Serving: Serve chilled with traditional crackers or matzo, garnishing with additional fresh parsley if desired.
Notes
- Perfectly Pat Dry Livers: Remove all excess moisture from chicken livers to ensure optimal searing and prevent steaming during cooking.
- Batch Cooking Technique: Sauté livers in two separate batches to maintain high heat and achieve a beautiful golden-brown exterior without overcrowding the pan.
- Wine Deglazing Magic: Use Madeira wine to lift those delicious browned bits from the skillet, adding depth and complexity to the overall flavor profile.
- Texture is Key: Pulse the liver mixture in short bursts to create a rustic, coarse texture – avoid over-processing which can result in a paste-like consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Sautéing
- Cuisine: Jewish
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 17 g
- Cholesterol: 400 mg