Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Chopped Liver
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This is a classic version of chopped liver that is easy to make and it can be made up to 24 hours in advance. Serve it with crackers or slices of cocktail rye bread.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/4 cup vegetable oil
1 small onion, finely chopped
1 pound chicken livers
3 hard-boiled eggs, peeled and coarsely chopped
salt and pepper, to taste
directions
Heat the oil over medium-high heat in a large skillet. When hot, add the onions and stir until soft (do not let them burn).
Reduce the heat to medium low and add the chicken livers to the pan. Cook, stirring, until the liver is just cooked through. Be careful to not overcook it or the liver will be dry. Remove from heat and let cool slightly.
When liver is cooled somewhat, combine half the eggs and half the liver in a food processor (or whatever amounts will fit in your processor, just be sure to do it in batches for best results). Process until just blended and the mixture is still a little chunky. Remove from the processor and repeat with the remaining eggs and liver.
Season the chopped liver with salt and pepper to taste (stir gently but well).
Line a bowl, terrine, or loaf pan with plastic wrap. Press liver mixture into the bowl and smooth the top. Cover with plastic wrap.
Refrigerate until chilled or for up to 24 hours. When ready to serve, unmold and serve with crackers or bread slices. If desired, garnish the chopped liver with additional chopped hard boiled egg.
recipe tips
Cook the onions until they're soft but not browned for the best flavor and texture.
Be careful not to overcook the liver or the end result may turn out grainy.
Process the liver and egg mixture to your desired consistency, whether smooth or chunky.
Season the chopped liver well with salt and pepper.
Chill the liver thoroughly before serving.
Serve with crackers, cocktail rye bread, or matzo.
Garnish with additional chopped hard-boiled eggs or parsley.
Remember, chopped liver is a rich dish, so a little goes a long way.
common recipe questions
Can I use a different type of oil?
Yes, you can use olive oil or any other cooking oil with a neutral flavor.
What can I substitute for chicken livers?
You can use turkey liver for closest results. Otherwise beef or calf liver, but the taste and texture will be significantly different.
Is it necessary to cool the liver before processing?
Yes, cooling the liver slightly makes it easier to handle and process. If it is too hot it will make the end result pasty.
Can I make this dish without a food processor?
Yes, you can chop the liver and eggs by hand with a knife for a more rustic texture.
How do I know when the liver is cooked through?
The liver is cooked through when it's no longer pink inside but still moist.
Can I add other ingredients to this chopped liver?
Yes, you can add ingredients like garlic, parsley, or schmaltz (rendered chicken fat) for additional flavor.
What can I use instead of hard-boiled eggs?
Hard-boiled eggs are traditional, but you can omit them.
How should I store leftover chopped liver?
Store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze this chopped liver?
It's best fresh, but you can freeze it for up to 1 month. Thaw in the refrigerator before serving.
tools needed
Large Skillet: To cook the onions and chicken livers to make the chopped liver. Make sure to use a skillet with enough surface area to avoid overcrowding the ingredients.
Food Processor: For blending the cooked chicken livers and hard-boiled eggs together. If you don't have a food processor, a blender can be used as an alternative. No blender either? Try pressing the liver and eggs through a sieve or ricer.
Plastic Wrap: Used to line the bowl, terrine, or loaf pan before pressing the chopped liver mixture into it. This helps with easy removal and serving.
Bowl, Terrine, or Loaf Pan: For shaping and chilling the chopped liver mixture. Choose a container that is the appropriate size for the amount of chopped liver.
Measuring Cups: To accurately measure the vegetable oil needed for the recipe.
Stirring Spoon or Spatula: For stirring the onions and chicken livers in the skillet.
what goes with it?
French Baguette: pair this rich and savory chopped liver with a crispy French baguette.
Pickles: add a tangy kick to your chopped liver by serving it with a side of pickles. The acidity of the pickles will help cut through the richness of the liver.
Crisp Apple Slices: provide a sweet and crunchy element to your chopped liver by pairing it with crisp apple slices. The slight sweetness of the apple will complement the savory flavors of the liver.
Cornichons: serve your chopped liver with cornichons, tiny French pickles with a tart and tangy flavor. The brininess of the cornichons will add depth to the dish, giving it a gourmet touch.
Creme Fraiche: add a touch of luxury to your chopped liver by serving it with a dollop of creme fraiche. The creamy and slightly tangy flavor of the creme fraiche will enhance the richness of the liver.
nutrition data
131 calories, 9 grams fat, 3 grams carbohydrates, 10 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
November 28, 2016
I was googling for a good old fashioned chopped liver recipe and kept finding ones that had weird additives in them. This is exactly what I wanted - nothing funky, just traditional. Good recipe. Thank you for having it on your site for those who don't want weird variations.