Chopped Chicken Liver

Name: Chopped Chicken Liver
Ingredients: 0.25 cup rendered chicken fat; 2 medium onions, coarsely chopped; 1 pound chicken livers, trimmed and rinsed; 2 teaspoons coarse salt; Freshly ground pepper; 0.25 cup Marsala wine; 1 teaspoon fresh thyme, leaves; 2 large eggs, hard-boiled; Crackers, for serving

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Martha Stewart Test Kitchen

Updated on October 8, 2019

Servings:

8

Marsala and thyme turn humble chopped chicken liver into an even more enticing crowd-pleasing spread for crackers during a Passover gathering

Ingredients

¼ cup rendered chicken fat
2 medium onions, coarsely chopped
1 pound chicken livers, trimmed and rinsed
2 teaspoons coarse salt
Freshly ground pepper
¼ cup Marsala wine
1 teaspoon fresh thyme, leaves
2 large eggs, hard-boiled
Crackers, for serving

Directions

Heat chicken fat in a large skillet over medium heat. Add onions; cook, stirring often, until translucent, 8 to 10 minutes. Reduce heat to medium-low. Cook until caramelized, about 25 minutes more. Add livers. Sprinkle with 1 teaspoon salt; season with pepper. Cover; cook, stirring often, until livers are cooked through, about 12 minutes. Transfer to a bowl.
Place skillet over medium heat. Add Marsala and thyme. Cook, stirring, until reduced by half, about 2 minutes. Let cool completely. Pulse pan juices, onions, livers, and eggs in a food processor until coarsely chopped. Sprinkle with remaining teaspoon salt, and season with pepper. Serve with crackers.

Originally appeared: Martha Stewart Living, December 2006