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How to Make Chopped Chicken Livers
Learn how to make chopped chicken livers. This chopped livers recipe is a delicious and nutritious nutrient-dense food.
*Affiliates note: As an Amazon Associate I earn from qualifying purchases. My videos and blog posts may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.
Chopped Chicken Livers = Nutrient Dense
Adding liver to your meals is one of the best ways to increase the amount of nutrient-dense foods in your diet. Unfortunately, liver can be an acquired taste, but that’s where chicken livers can save the day.
Unlike beef liver, chicken liver has a milder taste. Plus, when you prepare the livers in the traditional chopped liver fashion, the chicken livers take on a bit of a sweet and savory flavor, thanks to the added caramelized onions.
Chopped Chicken Livers Are Easy to Make
If you haven’t previously prepared liver recipes, you are going to be surprised at how quick and easy chopped chicken livers are to make. I walk you through the whole 30-minute process, start to finish, in my recipe video and printable recipe.
To make chopped chicken livers, you’ll need rendered chicken fat, also known as schmaltz. I show you how to make schmaltz in my accompanying recipe video. And in addition to enjoying the crispy bits of gribenes that you make as part of the process of rendering chicken fat, you can use your homemade schmaltz in other recipes too.
Chopped Chicken Livers Are the Perfect Appetizer
Delicious pâtés can liven the appetizer tray of any dinner party or special occasion, but fancy pâtés can be very expensive. In contrast, chicken livers are quite affordable.
The next time you plan on entertaining, prepare some chopped chicken livers and add them to your selection of hors d’oeuvres. I’m confident that your guests will enjoy your delicious treat and be very impressed with your culinary acumen when you tell them that you made the pâté yourself! 😉
A Liver Recipe Perfect for Children
Want to incorporate more liver into your meals? Be sure to try my Fried Beef Liver. This recipe is a delicious and child-friendly way to introduce kids to liver. When my son was young, I would serve this to him with some fermented ketchup. The first time I served it, he asked what it was. I said, “They’re nuggets, and they are delicious.” He gobbled them right up!
But this recipe isn’t just for kids. These tasty little nuggets are for all of us. And my husband says that when I share this recipe, I shouldn’t just say it is child-friendly. I should also add that it’s husband-friendly too! 😊
- How to Cook Beef Liver (Your Kids Will Love)
Looking for Chicken Livers?
If you can’t find chicken livers in your neighborhood supermarket or farmer’s market, check out US Wellness Meats for pasture-raised chicken livers. If you order from them, be sure to use my special discount code:
- Use discount code MARYNEST and my link to save 15% off regular-priced items on your US Wellness Meats order.
- Shop for Free-Range Whole Chickens
- Shop for Pasture-Raised Chicken Livers
This post is not sponsored. I’m a long-time customer of US Wellness Meats because I have always been impressed by the quality of their products. Check out my US Wellness Meats unboxing video to see the types of products you can get, including bones for beef bone broth!
More Healthy Recipes
In my recipe video, I enjoy chopped chicken livers on a regular saltine cracker. I also talk about how you can make homemade crackers to pair with your chopped chicken livers for a delightful appetizer or main meal.
Here are two recipes for homemade crackers. The first is a slice and bake cracker, and the second is a sourdough cracker. Both are so easy that you will wonder why you have never tried to make crackers before!
And if you’re buying whole chickens, be sure to save the bones to make chicken bone broth. This broth makes any recipe healthier, from soup to rice. In the following videos, I show you how to make chicken bone broth in the Instant Pot, slow cooker, and stovetop. Choose the one that’s easiest for you!
More Super “Nutrient Dense” Foods
Want to add more nutrient-dense foods to your recipe repertoire? Then you have to add roasted bone marrow! Roasting beef marrow bones is easy to do, and they will create the most luscious treat you have ever had.
Like butter? Like grilled steak? Well, if I had to describe roasted bone marrow to you, I would call it steak butter. Spread on a slice of toasted baguette, it’s the perfect bite of creamy, salty, and meaty flavors all in one.
So if you really want to wow your friends and family, the next time you are together, serve chopped chicken livers and roasted bone marrow. Everyone will think you have become a gourmet chef!
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In the following members-only video, I talk about the Surprising Differences Between Mainstream and Traditional Super Foods.
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Chopped Chicken Livers
- Frying pan or skillet, preferably non-stick or well seasoned cast-iron.
- Food processor, optional
- 1 pound Chicken livers, raw with tendons removed You can easily remove the tendons with sharp kitchen shears or a paring knife. (See video.)
- 1/4 cup Schmaltz Schmaltz is rendered chicken fat. (See recipe notes for the recipe and video link for how to make schmaltz.)
- 2 large Onions, sliced thin into half-moons
- 4 Eggs, hard-boiled
- Salt, to taste
- Black pepper, to taste
- Place your skillet on the stovetop over medium heat and add half of the schmaltz to the pan. Once the schmaltz sizzles, add half of the chicken livers.
- Add the livers to the skillet and season generously with salt and pepper. Cook the livers for approximately 3 minutes on each side until brown on the exterior but with some pink still visible in the interior. DO NOT overcook the chicken livers.
- When the chicken livers are cooked, transfer them to a plate and repeat the same process with the remaining schmaltz and chicken livers.
- When all the chicken livers are cooked and transferred to a plate, add the sliced onions to the skillet and cook until they are a golden brown. You should not need to add any additional fat to the skillet. This will take approximately 15 minutes.
- Once the onions are cooked, transfer them to the plate with the livers and allow them to cool for a minute.
- Add the livers, the onions, and 3 of the hard-boiled eggs to a food processor. Pulse the food processor in 15-second increments until the chopped chicken livers reach a consistency that you like. (See video.) After the first 15-second increment, taste the chopped livers and add additional salt or pepper if necessary.
- If you do not want to use a food processor, you can chop the livers, onions, and eggs by hand with a knife. This will create more of a rough chop mixture than a smooth mixture. Alternatively, if you have a meat grinder, you can run the entire mixture through the grinder to make the chopped chicken livers.
- To serve, place the chopped chicken livers in a bowl. Chop the remaining egg and use it to top the chopped chicken livers.
- Chopped chicken livers will stay fresh, tightly covered and refrigerated for approximately 5 days. DO NOT freeze chopped chicken livers, as it will alter the consistency.
Shop for items used in this blog post or video
Favorite Kitchen Supplies
- Favorite Aprons
- 10-Piece Glass Bowl Set
- Paring Knife
- Kitchen Shears
- Bamboo Cutting Board
- Lodge Cast Iron Frying Pan
- Scanpan Set
- Spatula Spoon
- Food Processor
More Kitchen Supplies with Promo Codes
Use promo code MARYSNST for a one-time 15% off Masontops and Breadsmart products on Amazon.com.
- Mockmill Grain Grinder and Whole Grains (including Einkorn, Emmer, and Spelt)
Use my Mockmill affiliate link for a special one-time 5% discount on Mockmill Stone Grain Mill products, including the new Flake Lover's Flaker. (The Mockmill discount will appear when you checkout.)
Amazon Shop and Shopping Guide
- Visit Mary’s Nest Amazon Shop
- Visit my Shopping Guide page
Learn where I buy my beef bones, electric grain mills, sprouted grains, and more…and get special discounts for Mary’s Nest visitors, including from US Wellness Meats, Mockmill, Masontops, and Cultures for Health.
**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.