Chopped Chicken Liver Recipe

Chopped Chicken Liver Salad

1. 1

   Prepare livers

   Rinse the chicken livers under cold water and pat dry with paper towels. Trim away any connective tissue or greenish bile areas and cut larger lobes in half so pieces are uniform (about 1" pieces).

2. 2

   Cook aromatics

   Heat a large skillet over medium heat and add the vegetable oil and 1 tablespoon of the butter. When the butter foams, add the finely chopped shallot and cook, stirring, until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

3. 3

   Sear livers

   Increase heat to medium-high. Add the chicken livers in a single layer (work in two batches if necessary) and sear without moving for 1½–2 minutes until nicely browned on one side. Flip and cook another 1–2 minutes until the outside is browned but the inside is still slightly pink (internal temperature about 145°F/63°C). Avoid overcooking to keep them tender.

4. 4

   Deglaze & finish

   Reduce heat to medium. Add the sherry or cognac to the pan to deglaze, scraping up browned bits with a wooden spoon. Cook off the alcohol for 30–45 seconds. Stir in the remaining 1 tablespoon butter, heavy cream, Dijon mustard, chopped capers, salt, and pepper. Cook for another minute until sauce is glossy and coats the livers. Taste and adjust seasoning.

5. 5

   Chop and combine

   Transfer the cooked livers and pan sauce to a cutting board or bowl. Using a chef's knife, roughly chop the livers to a coarsely chopped, spreadable texture. Fold in the chopped parsley and check seasoning again. If you prefer a smoother texture, pulse briefly in a food processor (2–3 short pulses) but avoid making a smooth pâté — keep it chopped.

6. 6

   Assemble salad

   On a serving platter or individual plates, spread or mound the chopped chicken liver. Scatter the sliced red onion, chopped hard-boiled egg, and thinly sliced radishes around and over the liver. Garnish with extra parsley and an optional squeeze of lemon juice.

7. 7

   Toast bread & serve

   Toast the deli-style bread slices until crisp and warm. Serve the toasted bread alongside the chopped chicken liver so guests can spoon the mixture onto the bread. Provide additional cracked black pepper if desired.