My mom found locally sourced chicken liver, and I really wanted to try this recipe with her. She got the liver from the Ramsey (New Jersey) farmer’s market. Bubby, my grandmother from my dad’s side, used to make this dish, so my mom had some idea what it should taste like and how to prepare it. It was really easy. I plan on making this recipe as often as I can find grass-fed chicken livers out in LA. I’ve had trouble tracking them down so far. I love eating this with cucumber slices. It adds a freshness to a a very rich food. Plus, I regularly snack on cucumber slices with sea salt and black pepper. Since there is quite a bit of both in this dish, I thought cucumbers would be a great paleo alternative to toast.
Traditional Chopped Chicken Liver
- 1.11 lb of chicken livers
- 2 grass fed eggs (these were on the smaller side)
- 1 tsp of sea salt
- 1 tsp of black pepper
- 1 sweet white onion
- 1 tsp of coconut oil
- Hard boil two eggs ahead of time.
- I greased a pan with coconut oil, I didn't want any coconut flavor so I used very little.
- Saute chicken liver until pink inside, about 5 minutes on each side. Feel free to chop them and check the inside. Set aside.
- Saute onions in leftover liver and oil bits until caramelized.
- Add onions, liver, and hard boiled eggs to food processor. Pulse until roughly blended.
- Add sea salt and black pepper to taste. Be generous. I used a lot of salt.
Serving size: 4-6
This recipe is posted on Healing with Food Friday