Chopped Liver
If you like country paté, liverwurst or braunschweiger, chances are you’ll enjoy this deliciously rich, easy-to-make spread..
Sauté a chopped onion in a bit of rendered duck or chicken fat until browned. Add a pound of fresh, clean chicken liver and cook until firm and browned, but still very slightly pink on the inside. Set aside to cool enough to handle.
Meanwhile, prepare hard-boiled pastured eggs. Cool, remove shells and chop.
Transfer liver to food processor and pulse with marjoram, allspice, sea salt and cracked pepper to taste. Add a teaspoon of cognac or vermouth if you like.
Spread toasted pumpernickel or dark sprouted rye with a very thin layer of duck or chicken fat (in place of butter), then spread liver over the top.
Dress with chopped eggs and chives.
Chicken liver is a good source of Thiamin, Zinc, Copper and Manganese, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Iron, Phosphorus and Selenium.
Cage Free Family said,
July 13, 2009 at 6:32 pm
Awesome! I’ve been meaning to make a liver pate. I haven’t had Braunshweiger since I was a kid. How does this differ?
Ren said,
July 13, 2009 at 6:41 pm
Traditionally, braunschweiger is a type of smoked pork liver sausage (liverwurst). The herbs and spices that I’ve used are similar in flavor to what you remember. You might try it with just a little smoked black pepper..
Cage Free Family said,
July 13, 2009 at 7:50 pm
Thanks! How do chicken livers differ from beef and/or calf liver? I’ve had beef liver that I really enjoyed, but I have never had chicken livers that weren’t overwhelming in that metallic, liver aftertaste.
Ren said,
July 13, 2009 at 8:03 pm
Its really, really important to use only the livers from chemical-free, pastured animals. Chicken liver should have a bright, clean, fresh smell and be dark and shiny in appearance; particularly avoid any that are mushy or tan colored, and remove any connective tissue that may be present. Rinse in filtered water and gently pat dry before frying.
Like beef liver, chicken liver can be soaked in milk for a couple of hours if you still find the taste too strong. If using a cast iron skillet, be sure that there isn’t any rust or grit present.
Thanks!
Millie said,
July 13, 2009 at 6:41 pm
yum. I’ve been debating whether or not to order 20 pounds of organic chicken livers from my Co-Op. Your post just convinced me to do it.
Ren said,
July 13, 2009 at 6:46 pm
Awesome! I got these from my co-op just yesterday.
Thanks!
Millie said,
August 2, 2009 at 4:43 pm
I made this today. Oh My!! It was amazingly good. I had to cut my husband off from eating it after his 6th open faced sandwich. It made plenty for leftovers for his lunches this week so he was quite pleased with that.
Ren said,
August 2, 2009 at 5:03 pm
Wow! I had 2 goose liver paté sandwiches with onions and homemade mustard yesterday, so I can relate.
By the way, tts generally recommended to eat not more than about 6oz of liver a day, due to its extremely high levels of Vitamin A (and cholesterol, if you’re concerned about that).
Thanks, Millie!
Jen said,
July 14, 2009 at 12:52 am
Ren, I live near Chicago, but if I’m ever in your area can I please come to dinner at your house? :) Every time I read your posts I think, “He’s outdone himself this time”! Then you keep doing it again, and again, and again…
Ren said,
July 14, 2009 at 7:16 am
Sure! I grew up near Chicago, by the way.
Thank you, Jen!
Kate said,
July 14, 2009 at 3:53 pm
Oh YUM! I have all the ingredients in my fridge right now and as soon as the sun rises I am on it! My Oma used to serve this up every Friday night when I was a kid and I still love it..:) Thanks for the delicious reminder.
Ren said,
July 14, 2009 at 7:16 pm
You’re welcome, Kate, and thank you!
Sustainable Eats said,
July 14, 2009 at 11:40 pm
Ren,
Only you could make chopped liver look this pretty. I have some of this in my freezer. I think I’ll take it out for lunch and boil up some eggs!
Ren said,
July 14, 2009 at 11:56 pm
Well, no, but thank you for saying so! heh
Kimi @ The Nourishing Gourmet said,
July 15, 2009 at 2:38 pm
Beautiful picture! It’s hard to make liver look appetizing, but the chopped eggs on top and the chives looks wonderful.
Ren said,
July 15, 2009 at 2:58 pm
I’d be pretty hungry If I had to live just by my pictures. heh
Thank you, Kimi!