Ingredients

The following ingredients have 8 Servings
  • 1 lb. chicken livers
  • 3 large hard-boiled eggs (halved)
  • 4 tablespoons extra virgin olive oil (divided)
  • 1 large onion (finely chopped (8 oz))
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon Diamond Crystal kosher salt ((not table salt))
  • 1/4 teaspoon black pepper

Instruction

  • Place the chicken livers on paper towels to drain. Place the eggs in your food processor bowl.
  • Heat 2 tablespoons of the olive oil over medium-high heat in a large 12-inch skillet. Add the chopped onion and fry until golden, stirring occasionally, for about 5 minutes.
  • Add the garlic and cook a few more seconds, just until no longer raw. Using a spatula, transfer the skillet contents, including any remaining oil, to the food processor.
  • Add 2 more tablespoons of oil to the skillet. Add the chicken livers and cook them over medium heat (not higher or they could burst) until brown on the outside and barely pink on the inside, about 3 minutes per side. Overcooked livers are dry and grainy.*
  • Again, use the spatula to transfer the skillet contents, including the livers, the oil, and any tasty bits left on the bottom of the skillet, to the food processor.
  • Add the salt and pepper. Process briefly, about 30 seconds, stopping once to scrape the sides and bottom with a spatula. You don't want the chopped liver to be as smooth as a liver pate. It should have a bit more texture to it.
  • Transfer the chopped liver to a serving dish. Cover and keep in the fridge for at least two hours, allowing the flavors to meld. Don’t eat it when still warm! It won't be very good. It needs time to develop its deep flavor. Its flavor, as well as its texture, greatly improves after a rest in the fridge.