Recipe: Seriously WASPY Girl Chopped Chicken Liver

Seriously WASPy Girl Chopped Chicken Liver

I started with a recipe for chopped liver in a Jewish cookbook, but obviously with butter in it, this ain't kosher. Awfully good, though; I'll be making this often. A great way to work liver into my diet -- and yours, I hope! You can make this kosher easily by substituting chicken fat or coconut oil for the butter, but if you go with coconut oil, I'd go with one that doesn't have much of a coconut flavor or odor.

5 ounces chicken livers
1 cup finely chopped onion fine
3 tablespoons butter
salt and pepper
2 hard-boiled eggs
1 tablespoon mayonnaise (or more, to taste)
2 scallions, sliced thin

Bring a small saucepan of water to a boil. Add the livers, turn it down to a bare simmer, and set a timer for five minutes. When the timer goes off, turn off the heat, but leave the livers in the water for at least 10 -15 minutes more.

In the meanwhile, chop your onion, and start it sauteing in the butter over medium-low heat. Sprinkle 'em with a little salt and pepper while they're cooking. Continue sauteing the onion, stirring often, until they're well-browned, and starting to get a bit crispy.

While the livers are sitting in the hot water and the onions are browning, you may as well peel your eggs. Then chop them, using a knife and cutting board -- you don't want to use a food processor, because you want actual little pieces of white and yolk in your finished dish.

Put your browned onions in your food processor, with the S-blade in place. Pulse a few times. Now drain the livers well, and add them to the food processor, along with the mayonnaise. Pulse till you have something just a little coarser than a completely smooth paste -- a little texture is nice. Scoop this out into a bowl.

Stir in the chopped egg and scallion, and add some more salt and pepper if you think it needs it. Serve stuffed into celery stalks, wrapped in lettuce leaves, or on low carb crackers, if you've got 'em. I'm so pleased with how this came out that I'm contemplating making a batch of sunflower crackers to eat chopped liver on!
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Assuming this is four servings, each will have: 201 Calories; 16g Fat ; 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4 g usable carb. Loaded with vitamins, of course. An especially good source of vitamin A, B12, and folacin.

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Delicious Chicken Liver!!

I made your chicken liver recipe yesterday. It was really good by itself! I tried it with some low-carb muffins today, but still like it better alone. I added some diced jalapenos (to give it some spice) and some sour cream (to thin it out some). That only made it better! It's like 'chocolate' protein ... smooth, rich, and satisfying. My husband enjoyed this recipe, also. (Now, if only my sons would try it; they might start eating liver, also!!) I will definitely make it again, sometime!! ^_^

What does the Jewish recipe use?

Chicken fat? I have some of that too.

Chicken fat

Yep, tradition calls for chicken fat, aka schmaltz.

Substituting elk liver?

Hi, Dana -

This recipe looks seriously delicious. I'm fortunate to have about 10 lbs. of good elk liver in my freezer - looks like I'll have to make this dish a time or two for my hubby and I, who both love liver!

Would you modify the seasonings a bit for the elk (the liver is mild, like beef calf liver) or just make the dish the same way?

Elk Liver

Oh, boy, I am seriously out of my depth here. However, liver and onions are, in general, a classic combination. Should be edible, at any rate. Let us know!

Thanks for this recipe. I

Thanks for this recipe. I love fried liver n onions, but never tried them any other way.

Now don't laugh... but in our family we used to say "hey, what am I, chopped liver??" as a funny expression. I didn't know it was a real thing you could EAT! Yes... pathetically WASPY, ha ha ha ha. Anyway, I definitely plan to try this.


What Am I...?

Actually, "What am I, chopped liver?" is a common expression among American Jewish folks. Like so much Jewish slang, it's moved beyond the Jewish community. Did you grow up in the New York area? Or did your folks?

JUST in time

I just got another carton of chicken livers and was trying to figure out how to make chopped liver!

I let my CO sit out on the counter when it got really hot last week, and now it has a bit of an off-flavor. I guess I thought it was stable, but it may have gone rancid. That's bad, isn't it? As in bad for cooking, bad for eating, bad for your health, right? Jeez, that stuff's expensive, now I gotta get some more.

Coconut Oil

Huh. Shouldn't go rancid -- I keep mine out all summer, and it's never gone over. Could it have picked up a flavor/odor from something else in the kitchen? Fats do pick up odors/

Coconut Oil

Well, my flat can get pretty hot--up in the 90s--but as long as I'm drinking lots of ice water I don't notice it. The jar does say to keep in a cool DARK place, and maybe it got hit with some sunlight. I'm still eating it--it's become quite cool the past few days--but it still tastes a little funny. When I cooked some fish in it last week it didn't smell quite right, but maybe that was the fish. Oh well, there's only about a cup left and I'm going to order a big 54-oz tub of Nutiva from Vitacost, who seem to have the best price this month ($20.44 + shipping). I'll keep it in the fridge and just let some out on a daily basis.

Can't wait to make chopped liver tonight, though! I'm going to borrow a cup of CO from a friend who owes me a favor or two.