This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Serve with gluten-free bread or gluten-free crackers.
"What am I, chopped liver?"
Chopped liver is so simple to make and great to have on hand for sandwiches. I like my chopped liver sandwiches with tomato and very thinly sliced onion on toasted bread.
You do have to be careful with chopping the liver. They can turn into a smooth paté very easily, and (in my opinion) chopped liver should have some texture. You don't have to use a food processor if you don't have one. Place the livers and eggs on a cutting board and chop with a large chef's knife. Place the chopped liver in a bowl and then add the spices. Stir to blend well.
Concerned about cholesterol?
Read Should I be concerned about cholesterol in foods? : Dr. Tim Says and Ask Dr. Gourmet: How much cholesterol in my daily diet is too much?.
Servings: 6 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe can be divisible by 2.
This recipe keeps well, refrigerated, for about 48 hours. Cooking time does not include chilling time.
For a main course meal, serve with two slices of toasted whole-grain or gluten-free bread cut into triangles, or with whole wheat or gluten-free crackers.
For a main course meal, serve with a side salad of your choice or fresh vegetables such as celery or carrot sticks or sliced cucumbers.
|1 tsp||olive oil|
|2 cloves||garlic (minced)|
|1 large||white onion (diced)|
|1 lb||chicken livers|
|fresh ground black pepper (to taste)|
Place the water in a large sauce pan over high heat.
When the water boils add the eggs. Let them boil for three minutes and then remove the pan from the heat. Let the eggs stand in the water for 12 minutes and then run them under cold water.
Place the eggs in the refrigerator to chill.
Place the olive oil in a large skillet over medium high heat. Add the minced garlic.
Cook for about 1 minute. Stir frequently. Add the onion to the pan.
Cook the onion for about 5 minutes. Stir frequently.
Add the chicken livers to the pan.
Cook for about 10 minutes. Stir frequently. The livers are done when they are firm to the touch.
Place the livers in a bowl and put the bowl in the refrigerator to chill.
When the livers are cold place them in a food processor.
Add the salt, pepper and paprika.
Peel the eggs and add them to the livers.
Process in short pulses until the liver is chopped fine but not smooth. Chill thoroughly before serving.
Serving size: about 1 cup
|Calories 151||Calories from Fat 56|
|% Daily Value|
|Total Fat 7g||9%|
|Saturated Fat 2g||7%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 7g||3%|
|Dietary Fiber 1g||6%|
|Vitamin A 166%||Vitamin C 30%|
|Calcium 4%||Iron 40%|
|Vitamin K 0 mcg||Potassium 318 mg|
|Magnesium 25 mg|