Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of traditional Jewish cuisine! This Manhattan Chopped Chicken Liver recipe is not just a dish—it's a nostalgic experience that combines rich, creamy textures with deep, savory flavors that have been perfected over generations. Whether you're a food enthusiast, a lover of classic appetizers, or someone looking to explore authentic Jewish cooking, this recipe promises to deliver an unforgettable gastronomic adventure that will leave your guests begging for more.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Jewish
Serves: 4 servings
Ingredients
- 1 pound chicken livers
- 1 medium onion, chopped
- 2 tablespoons unsalted butter
- Salt to taste
- Black pepper to taste
- 2 hard-boiled eggs
- 1 tablespoon fresh parsley, chopped
Instructions
- Clean the chicken livers thoroughly by removing any visible veins or connective tissues. Pat the livers dry with paper towels to ensure proper browning.
- Peel and finely chop the medium onion into uniform small pieces to ensure even cooking and distribution of flavor.
- Heat unsalted butter in a large heavy-bottomed skillet over medium-high heat until it begins to foam and becomes slightly golden.
- Add chopped onions to the skillet and sauté until they become translucent and lightly caramelized, approximately 5-7 minutes, stirring occasionally to prevent burning.
- Add chicken livers to the skillet with the caramelized onions. Season generously with salt and freshly ground black pepper.
- Cook the chicken livers for 3-4 minutes on each side, ensuring they are browned on the outside but still slightly pink in the center to maintain tenderness.
- Remove the skillet from heat and let the liver mixture cool for 5-10 minutes to prevent overcooking and maintain moisture.
- Hard-boil eggs in advance by placing them in cold water, bringing to a boil, then removing from heat and letting sit covered for 12 minutes.
- Transfer the cooled liver and onion mixture to a food processor. Peel and add the hard-boiled eggs.
- Pulse the mixture in short bursts until it reaches a coarse, spreadable consistency. Avoid over-processing to maintain texture.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Transfer the chopped liver to a serving bowl and garnish with freshly chopped parsley.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld together.
- Serve cold with crackers, matzo, or fresh bread as an appetizer.
Tips
- Always use fresh chicken livers and clean them meticulously, removing any veins or tough membranes for the smoothest texture.
- Pat the chicken livers completely dry before cooking to ensure proper browning and prevent steaming.
- Use a heavy-bottomed skillet to distribute heat evenly and prevent burning.
- Don't overcook the livers—they should be browned on the outside but still slightly pink inside to maintain tenderness and prevent dryness.
- Let the liver mixture cool before processing to help maintain the ideal spreadable consistency.
- Pulse the food processor in short bursts to control texture and prevent turning the liver into a smooth paste.
- Chill the dish for at least 30 minutes before serving to allow flavors to meld and develop a richer taste profile.
- Serve with crisp crackers, fresh matzo, or artisan bread to complement the rich, creamy texture of the chopped liver.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 4g
Protein: 25g
Fat: 17g
Saturated Fat: 8g
Cholesterol: 450mg
