Chopped Chicken Liver Recipe

Now, liver can be polarizing. Personally, I could do without liver per se, but there’s something special about my grandmother’s chicken liver recipe that mellows the flavour and makes it so delicious. It definitely won me over! And with my grandmother’s tips and tricks, it may win you over too.

Since I’m the only one that eats this chopped chicken liver recipe in our household, I make far less than the amount in the recipe. Although, it does freeze well. If you make the full recipe, you’ll be cooking the chicken liver in batches.

Cook the liver in the fat. Schmaltz is best if you can find it, or save the fat from chicken soup (see stock up on chicken soup with a pressure cooker).

Don’t undercook the liver. Some like to leave it rare or pink in the middle, but I don’t recommend that (use a thermoment to test for 165 degree doneness). Then let it cool in a bowl.

While that’s cooling, cook the second batch, then the onions. Also hard boil the eggs.

Now here’s the part I missed when I made this the first time that my sister set me straight on! Boil a chicken breast and chop it with the eggs in the next step.

Mix in the eggs and chop it up in a food processor. Again, don’t forget the chicken breast like I did. It’s the secret to making this less ‘livery’ and an absolutely delicious pate to spread on bread or crackers!

Serve it on bread, toast or crackers and garnish with more chopped egg or parsley.

Me? I like it simple. And, I’m a salt-a-hollic, so I spread it onto a corn thin and sprinkle with more salt.

Get your cook on at Birdz of a Feather and  subscribe! You can also follow us on Pinterest, Facebook, YouTube and Instagram (see the social sharing icons at the top of this post).

You'll find our recipe category, The Unknown Chef, on the blog as well as unique DIYs (link below where you see our logo).