Similar Recipes

Schmaltz (Rendered Chicken Fat)
A staple of Ashkenazi Jewish cooking, schmaltz—rendered chicken fat—adds rich flavor to the dishes it's used in.
Twenty-Minute Chicken Liver Mousse From 'The Meat Hook Meat Book'
Chicken liver mousse always make me think of the sexy, cozy wine bar where I once worked in the West Village. I watched their mousse regularly provoke consummate liver-haters to clean the bowl with their fingers. Chicken liver mousse can do that; it's got everything going for it. It's creamy, fatty, savory, and pureed beyond recognition of anything anatomical. Tom Mylan's version, from The Meat Hook Meat Book, is sure to twist some arms: a little funky, a little boozy, and rich enough to be dess...
Crispy Deep-Fried Chicken Livers
A quick flash in hot oil not only renders a crispy shell around the organ meat, but the livers are cooked just enough to yield a tender, slightly pink, creamy interior. Dipped in hot sauce, these crunchy and earthy livers are like a more flavorful and exciting version of chicken nuggets.
Bacon-Wrapped Liver
Bacon and liver make a good pairing. The bacon keeps the liver from overcooking or breaking off into chunks on the grill, much in the way you'd wrap an organ or a piece of meat in caul fat to keep it together.
The Country Cooking of Italy's Grilled Chicken Livers with Lemon Sauce
Converting the liver averse is no easy task, but Colman Andrews claims that these Grilled Chicken Livers with Lemon Sauce from The Country Cooking of Italy, a dish typical of Lazio, have done exactly that.
The Nasty Bits: Sautéed Duck Livers with Rhubarb and Cherry Sauce
If you've only experienced the creaminess of chicken liver, try to imagine the indulgence of duck liver. Its texture, though a far cry from foie gras, approaches the richness of something that tastes too good to be a humble cut of offal sold for a pittance.
Lemon-Marinated Tuscan-Jewish Fried Chicken
A deservedly famed fried chicken dish from the Jewish community of Tuscany, featuring meat that's brined in lemon juice with garlic and spices, then fried in a simple coating. The Italian name is Pollo Fritto per Chanukkà, but we suggest eating it all year round.
Chicken or Duck Liver Mousse
...
Chicken Liver Pâté With Bourbon and Cranberry Gelée
Designed for the Thanksgiving table, this chicken liver pâté is flavored with bourbon and apple cider, then topped with a cranberry gelée. It's silky, smooth, and perfect for a holiday gathering.
Liver Stuffing
Classic Thanksgiving stuffing augmented with chicken livers.

Image description

Classic Jewish Chopped Chicken Liver

With just chicken liver, hard-boiled eggs, onion, and fat, a world-class spread can be yours. This chopped liver recipe helps you get the result you want, whether it's more savory or more sweet.

Serve With