Ina Garten Chopped Liver

Ina Garten Chopped Liver is made with chicken livers, rendered chicken fat, yellow onions, Madeira wine, extra-large eggs, fresh parsley, fresh thyme, kosher salt, freshly ground black pepper, and a pinch of cayenne pepper. This traditional Chopped Liver recipe creates an easy appetizer that takes about 1 hour to prepare and can serve up to 8 people.

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🤎 Why You’ll Love This Chopped Liver Recipe:

Tastes Great: This recipe uses good old ingredients like chicken livers and wine, along with fresh herbs. These come together to give a rich and true taste that feels like a traditional family dish.
Feels Nice to Eat: The liver is chopped just right, so it’s smooth but still has a bit to chew. This makes it very satisfying to eat.
Many Ways to Serve: You can enjoy this chopped liver on crackers, with flatbread, or even on a sandwich. It’s good for any occasion.
Simple to Make: You might think it’s fancy, but it’s actually easy to cook. The steps are simple, and you don’t need special tools.

Ina Garten Chopped Liver Ingredients

2 pounds chicken livers
1 cup rendered chicken fat
2 cups medium-diced yellow onion (2 onions)
1/3 cup Madeira wine
4 extra-large eggs, hard-cooked, peeled, and chunked
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne pepper

How To Make Ina Garten Chopped Liver

Prepare Livers: Drain the livers and sauté them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Transfer them to a large bowl. Avoid overcooking to prevent dryness.
Cook Onions: In the same pan, sauté the onions in 3 tablespoons of chicken fat over medium-high heat for about 10 minutes, or until browned.
Deglaze: Add the Madeira wine to the pan and deglaze by scraping the sides for about 15 seconds. Pour the onion and Madeira mixture into the bowl with the livers.
Mix Ingredients: Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat (should total 5 tablespoons used, adjust if necessary) to the bowl. Toss quickly to combine.
Chop Mixture: Transfer half of the liver mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture.
Season and Chill: Season the chopped liver to taste, typically with additional salt and pepper. Chill in the refrigerator for at least 1 hour to blend flavors and improve texture.
Serve: Serve the chilled chopped liver on crackers or matzo.

Recipe Tips

Batch Cooking of Livers: Sauté the chicken livers in two separate batches. This prevents overcrowding in the pan, ensuring the livers cook evenly and stay tender.
Control the Heat: Keep the heat at medium-high when cooking the livers and onions. This level of heat allows for proper browning without burning the onions or overcooking the livers.
Monitor Liver Doneness: Cook the livers until they are just barely pink inside. Overcooked livers become dry and tough, affecting the final texture of your chopped liver.
Accurate Fat Measurement: Use the specified amounts of chicken fat for sautéing. Proper fat content contributes to the flavor and texture of the dish.
Chilling Time: Allow the chopped liver to chill in the refrigerator for at least one hour before serving. This step helps the flavors meld together and improves the overall taste and texture.

What To Serve With Chopped Liver Recipe?

This Chopped Liver goes well with rye bread, cucumber slices, pickled veggies, or apple slices. You can also serve it with radish salad, cole slaw, cherry tomatoes, or carrot sticks for a delicious and colorful snack table.

How To Store Chopped Liver Recipe?

Refrigerate: Store the chopped liver in an airtight container. It will keep well in the refrigerator for up to 3 days.
Freeze: You can freeze the chopped liver in a sealed container. It will stay good for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQ’S:

Can I Substitute Another Type Of Alcohol For Madeira Wine?

If you don’t have Madeira wine, you can use dry sherry or sweet marsala wine instead.

How Do I Cook The Eggs Right For This Recipe?

Boil the eggs, then let them sit covered off the heat for 12 minutes. Cool them in cold water to make them easy to peel.

How Do I Keep From Overcooking The Liver?

Watch the liver closely while cooking. It should still be a bit pink inside when you take it off the stove.

What If The Liver Mix Is Too Dry?

If it’s dry, add a little more chicken fat or some olive oil to make it moister.

Ina Garten Chopped Liver Nutrition Facts

Calories: 487
Total Fat: 35g
Saturated Fat: 12g
Trans Fa:t 0.3g
Cholesterol: 889mg
Sodium: 614m
Total Carbohydrates: 3.6g
Dietary Fiber: 0.5g
Sugars: 1.1g
Protein: 37g

More Ina Garten Recipes:

Author: Rihab Cooking Method:Sautéing Cuisine:American Courses:Appetizers Recipe Keys: C Chopped Liver Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesChill time:1 hour Total time:1 hour 35 minutesServings:8 servingsCalories:487 kcal Best Season:Suitable throughout the year

Description

Ingredients

2 pounds chicken livers
1 cup rendered chicken fat
2 cups medium-diced yellow onion (2 onions)
1/3 cup Madeira wine
4 extra-large eggs, hard-cooked, peeled, and chunked
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne pepper

Instructions

Prepare Livers: Drain the livers and sauté them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Transfer them to a large bowl. Avoid overcooking to prevent dryness.
Cook Onions: In the same pan, sauté the onions in 3 tablespoons of chicken fat over medium-high heat for about 10 minutes, or until browned.
Deglaze: Add the Madeira wine to the pan and deglaze by scraping the sides for about 15 seconds. Pour the onion and Madeira mixture into the bowl with the livers.
Mix Ingredients: Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat (should total 5 tablespoons used, adjust if necessary) to the bowl. Toss quickly to combine.
Chop Mixture: Transfer half of the liver mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture.
Season and Chill: Season the chopped liver to taste, typically with additional salt and pepper. Chill in the refrigerator for at least 1 hour to blend flavors and improve texture.
Serve: Serve the chilled chopped liver on crackers or matzo.

Notes

Batch Cooking of Livers: Sauté the chicken livers in two separate batches. This prevents overcrowding in the pan, ensuring the livers cook evenly and stay tender.
Control the Heat: Keep the heat at medium-high when cooking the livers and onions. This level of heat allows for proper browning without burning the onions or overcooking the livers.
Monitor Liver Doneness: Cook the livers until they are just barely pink inside. Overcooked livers become dry and tough, affecting the final texture of your chopped liver.
Accurate Fat Measurement: Use the specified amounts of chicken fat for sautéing. Proper fat content contributes to the flavor and texture of the dish.
Chilling Time: Allow the chopped liver to chill in the refrigerator for at least one hour before serving. This step helps the flavors meld together and improves the overall taste and texture.

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