Good Enough for a New York Deli, Chopped Liver

Traditional Chicken Chopped Liver as an appetizer on party rye or celery, or as a condiment on a pastrami or corned beef sandwich. Sweet, but not too sweet, peppery but not too peppery.


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4 eggs, hard boiled and peeled 1 large sweet onion, quartered 1 tablespoon butter 1 tablespoon olive oil 2 tablespoon brown sugar 2 lbs chicken livers Kosher Salt and Fresh Pepper

Nutritional information

No nutrition information available


Hard boil eggs and peel. Heat butter and oil on high until HOT, add onion and sauté 3 minutes, add fresh pepper and sugar, reduce heat to low. Sprinkle chicken liver with kosher salt and pepper. Place on 2nd rack under broiler on HIGH for 5 minutes. Turn each piece over and continue broiling for additional 2 minutes. Remove from oven and gently pour juices and liver into pan with sautéed onions. Cover and cook on Med-High for 2 minutes. Place mixture into Cuisinart, blend well adding one hard boiled egg at a time, while continuously blending. Chill and serve with party rye.