Chopped Chicken Livers
This is chef Joey Altman's absolute favorite appetizer during the Passover holiday. When cooking the chicken livers, he sometimes adds 1/2 cup brandy to the pan for a little extra flavor. Be sure to remove the pan from the heat before pouring in the brandy.
Ingredients
- 1/2 cup vegetable oil, plus more as needed
- 2 cups chopped yellow onion
- 1 lb. chicken livers
- 1 tsp. minced garlic
- 3 hard-cooked eggs, peeled
- Salt and freshly ground pepper, to taste
- Matzo for serving
Directions
In a large fry pan over medium-high heat, warm the 1/2 cup oil. Add the onion and sauté, stirring frequently, until lightly browned, 7 to 10 minutes. Transfer to a bowl and set aside.
If needed, add more oil to the pan, then add the chicken livers and cook, turning occasionally, until they are no longer pink, 3 to 5 minutes; do not overcook. Remove the pan from the heat and let cool for 10 minutes.
In a food processor, combine the onion, chicken livers, garlic and hard-cooked eggs and pulse until well chopped but not pureed. Transfer to a serving bowl and season with salt and pepper. Cover and refrigerate until ready to serve. Accompany with matzo. Serves 6.
Joey Altman, Chef and Host of Bay Café, KRON TV.
If needed, add more oil to the pan, then add the chicken livers and cook, turning occasionally, until they are no longer pink, 3 to 5 minutes; do not overcook. Remove the pan from the heat and let cool for 10 minutes.
In a food processor, combine the onion, chicken livers, garlic and hard-cooked eggs and pulse until well chopped but not pureed. Transfer to a serving bowl and season with salt and pepper. Cover and refrigerate until ready to serve. Accompany with matzo. Serves 6.
Joey Altman, Chef and Host of Bay Café, KRON TV.