Chopped Liver

Chopped Liver
Photo by Scott Phillips


  • 1 tsp. kosher salt
  • 1 lb. chicken livers, defrosted if previously frozen
  • 5 hard-cooked eggs, 1 yolk removed and discarded or reserved for another use
  • 3 Tbs. chicken fat
  • ½ tsp. freshly ground black pepper
  • 1 large onion, thinly sliced

Place the livers in a colander set in the sink to drain any excess liquid. Heat a large (10- to 12-inch) sauté pan over medium-high heat for about 2 minutes, or until very hot. Add 2 Tbs. of the chicken fat. Once it has almost melted, add the onions and sauté until they start to color and soften...

View full recipe at Fine Cooking


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