adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chopped Liver the Real Mccoy
0 Likes
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
180 minutes
Indulgent beef and chicken liver pate, perfect for sandwiches or as a gourmet starter.
Ingredients:
  • 4 eggs
  • 1.5 pounds beef liver, rinsed
  • 1 pound chicken livers, rinsed
  • 2 tablespoons corn oil
  • 2 tablespoons rendered chicken fat
  • 4 cups chopped onion
  • 0.5 teaspoon ground black pepper
  • 1 tablespoon rendered chicken fat
Instructions:
  • Place the eggs in a single layer in a saucepan and add enough water to cover them by 1 inch. Bring the water to a boil, then cover and let it stand for 15 minutes off the heat. Drain the water, cool the eggs under cold running water, and peel once cold.
  • Preheat the broiler in the oven and adjust the rack to 6 inches below the heat source.
  • Drizzle beef and chicken livers with 2 tablespoons of corn oil, then transfer to a baking sheet. Broil in the preheated oven until golden on top, for 8 to 10 minutes. Flip the livers and broil until cooked through and juices run clear, approximately 5 minutes. Transfer livers to a bowl and refrigerate to chill.
  • In a large skillet over medium-high heat, combine 2 tablespoons of chicken fat and 2 tablespoons of corn oil. Cook the onion, stirring occasionally, until softened and translucent, about 10 minutes. Reduce heat to medium-low and cook until the onion is very tender and dark brown, about 15 to 20 minutes more. Transfer the caramelized onion to a bowl, cover, and refrigerate until chilled.
  • Dice the cold beef and chicken livers, cold onions, and hard-boiled eggs finely until minced. Combine in a bowl. Mix in the remaining 1 tablespoon of chicken fat. Season generously with salt and pepper. Chill in the refrigerator until serving time.

Similar Recipes