Wednesday, January 23, 2013

Chopped Liver

 Serves 2-3 (sandwiches)

If you love liver, then you will enjoy this easy recipe. If you haven't tried it, this recipe is not overpowering with a liver flavor. There is enough to make a few tasty sandwiches or enough to make some appetizers for a few guest. Once you taste this, and if you like it, you will crave it. I make chopped liver once or twice a year. And, it's so delicious with a Coca Cola.
Occasionally, when I buy a whole chicken, I make 2-3 servings of chopped liver. I cook the liver when I roast chicken, and keep it in the fridge until I am ready to make the recipe (within a couple of days).


  • 1 precooked chicken liver (it's small!)
  • 1 diced yellow onion
  • 1 1/2 Tablespoons Smart Balance Oil
  • 1 Tablespoons butter
  • 3 hard boiled eggs, diced
  • Salt and black pepper to taste


Saute onion, oil and butter over a medium high heat. As soon as the onions are soft and browned to your liking, add them with all the ingredients to a food processor (Here in the photo, I just added the liver to the onions before placing it in the processor to show how much liver was used.)

Chop the ingredients finely, until they are spreadable (scraping down any ingredients off the side of the processor's cup). Depending on the size of the liver and eggs, you may want to add a drizzle of oil to the food processor because the chopped liver should be spreadable; sometimes I have to add a little oil and sometimes not.

If you don't own a processor, dice the eggs and liver first. In a large bowl, use a fork to mash and mix until incorporated. Next add the cooked onions, oil and butter (mince the onions prior to cooking) mix well and serve at room temperature if you cannot wait until it chills.  If needed, add an extra drizzle of oil while mixing, until the chopped liver is spreadable.

This is great for a party tray of bite size hors d' oeuvre; you can spread it on crackers or mini bread/toast; I prefer it on matzo crackers, bite size pumpernickel toast and or bagels.

Having a party or want to make a larger recipe? Purchase a container of chicken livers from your local grocery store; adjust the ingredients accordingly to the amount of livers used. The uncooked chicken livers freeze well. If you are purchasing the livers to make a larger recipe, cook (brown) the livers with the onion and add a 1/2 teaspoon more of oil (per liver) while cooking, and if it is not spreadable after mixing, drizzle more oil. Some people like to add more butter in place of oil, that's okay too. And, if you are a lover of onion, add more. Enjoy!

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