Chopped Chicken Liver

My favorite holiday appetizer of all time is my uncle Miles’ chopped chicken liver spread. Great with any kind of cracker, it has a rich, meaty taste and a decadent feel. In the past that Miles has mentioned that the chopped liver is a bit of a pain to make, and I know that liver can be temperamental to cook with, so I always figured that it was a very difficult dish to make. It turns out that there’s nothing particularly hard or tricky about its preparation… it just has more steps and takes more time than many other party dips and spreads.

1 or 2 tablespoons chicken fat

1lb chicken livers, cleaned up (you just want the lobes, not all the sinew)

1 small onion, diced

1 tablespoon mayonnaise

4 hardboiled eggs, diced (not too finely)

Melt the chicken fat and heat until very warm, then add the diced onion and cook until lightly caramelized. Do not add salt while cooking, as this will draw too much liquid out. Use a slotted spoon to remove the onion when cooked, then season with salt and pepper.


Add the chicken liver lobes to the hot onion pan with the chicken fat. Cook for about four minutes on one side, then about three minutes on the other, until done (165F or above).

Let the liver cool for a few minutes, then add it to a food processor with the onions and a tablespoon of mayo and pulse three or four times. Add eggs and pulse a few more times, until coarsely mixed. Chill for at least a few hours, or overnight, and serve with crackers.

I am so excited… I can’t wait to eat it tomorrow, and I plan to keep the tradition going for holidays throughout my life!

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