Beef and Chicken Chopped Liver
Beef and chicken chopped liver made mostly with chicken liver for a mild flavor and smooth texture. High in iron and protein, and perfect for crackers, salads, or a traditional sandwich.
Ingredients
- 1 pound chicken livers
- ¼ pound beef liver
- 8 tablespoons butter, coconut oil, or olive oil, divided
- 1 medium yellow onion, chopped
- 1 tablespoon sugar
- 3 hard-boiled eggs
- salt and black pepper to taste
Instructions
- Trim the chicken livers and cut in half. For the beef liver, remove any visible membrane or connective tissue, then slice into smaller pieces.
- Preheat your oven to 400°F (200°C) and line two sheet pans with parchment paper.
- Spread the chicken livers in a single layer on one pan. Bake for 10 minutes, or until fully cooked through.
- Put the beef liver on the second pan. Sprinkle it with salt. Bake for about 8 to 10 minutes, until browned on the outside and still slightly pink in the center. Do not overcook.
- While the livers bake, melt 4 tablespoons butter or coconut oil in a skillet over medium heat. Add the chopped onion and sugar. Cook slowly for 8–10 minutes until soft and golden.
- Let the livers cool slightly, then roughly chop. Add them to a food processor and pulse until broken down. Add the hard-boiled eggs and caramelized onions. Blend for about 1 minute until smooth.
- Scrape down the sides and drizzle in additional melted butter or oil as needed until smooth and spreadable.
- Transfer to a large bowl and season to taste with salt and pepper. Cover and refrigerate at least 4 hours before serving. The flavor improves as it chills.
Nutrition
Calories: 454.7kcalCarbohydrates: 7.9gProtein: 30.2gTotal Fat: 33.2gSaturated Fat: 17.7gCholesterol: 669.3mgSodium: 150.8mgPotassium: 443.7mgFiber: 0.5gSugar: 4.6gNet Carbohydrates: 7.5g
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