Description
Ina Garten’s chopped liver brings classic Jewish deli comfort to home kitchens. Silky chicken livers blend with caramelized onions and rich seasonings, creating a nostalgic spread perfect for entertaining or savoring solo with crackers.
Ingredients
Scale
Main Protein:
- 2 pounds (907 grams) chicken livers
Aromatic Vegetables:
- 2 cups (300 grams) medium-diced yellow onion (2 onions)
Flavor Enhancers and Seasonings:
- 1 cup (240 milliliters) rendered chicken fat
- 4 extra-large eggs, hard-cooked, peeled, and chunked
- ⅓ cup (80 milliliters) Madeira wine
- ¼ cup (15 grams) minced fresh parsley leaves
- 2 teaspoons fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
Instructions
- Rinse chicken livers thoroughly under cold water, patting them dry with paper towels to remove excess moisture.
- Heat of chicken fat in a large skillet over medium-high heat, carefully sautéing the livers in two separate batches for approximately 4-5 minutes, ensuring they remain slightly pink in the center to maintain tenderness.
- Transfer the sautéed livers to a spacious mixing bowl, preserving their delicate texture and preventing overcooking.
- Using the same skillet, add of chicken fat and caramelize the onions over medium heat for 8-10 minutes until they develop a rich, golden-brown color.
- Deglaze the pan with Madeira wine, gently scraping the browned bits from the skillet’s surface to incorporate deep, complex flavors into the mixture.
- Pour the wine-infused onions into the bowl with the prepared livers, creating a flavorful base for the chopped liver.
- Incorporate eggs, freshly chopped parsley, thyme, kosher salt, freshly ground black pepper, and a hint of cayenne pepper into the liver mixture.
- Add the remaining of chicken fat, gently folding all ingredients to ensure even distribution of seasonings.
- Divide the liver mixture into two batches, using a food processor with a steel blade to pulse each portion 6-8 times, achieving a coarse, rustic texture.
- Taste and adjust seasonings, adding additional salt and pepper as needed to enhance the overall flavor profile.
- Cover the chopped liver and refrigerate for a minimum of 1 hour, allowing the flavors to meld and develop a smooth, cohesive consistency.
- Serve chilled, accompanied by traditional crackers or matzo, garnishing with additional fresh parsley if desired.
Notes
- Prepare chicken livers in two separate batches to avoid overcrowding, ensuring even cooking and maintaining tender texture.
- Maintain medium-high heat while sautéing livers and onions to achieve perfect browning without burning or overcooking.
- Stop cooking livers when they’re barely pink inside, preventing dry and tough results that could compromise the dish’s quality.
- Measure chicken fat precisely to enhance flavor and create the ideal consistency for your chopped liver preparation.
- Refrigerate the mixture for a minimum of one hour before serving, allowing flavors to develop and improve overall taste and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Sautéing
- Cuisine: Jewish
Nutrition
- Serving Size: 8
- Calories: 330
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 370 mg