Chicken Livers - Chopped Recipe

Name: Chicken Livers - Chopped
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. butter; 2 Tbsp. Worcestershire sauce; 2 large onions, chopped; 3 stalks celery, chopped; 1 green pepper, chopped; 2 lb. chicken livers, halved; 2 tsp. salt, or to taste; 1/2 tsp. coarse pepper; 6 hard-boiled eggs, finely chopped; mayonnaise

Servings: persons

1 Tbsp. butter
2 Tbsp. Worcestershire sauce
2 large onions, chopped
3 stalks celery, chopped
1 green pepper, chopped
2 lb. chicken livers, halved
2 tsp. salt, or to taste
1/2 tsp. coarse pepper
6 hard-boiled eggs, finely chopped
mayonnaise

1
Combine all ingredients except eggs and mayonnaise, in non-stick skillet.
2
Cover and simmer over moderate heat until onions are tender.
3
Uncover and continue cooking until liquid evaporates.
4
The livers and vegetables will begin to brown in the remaining fat; stir frequently.
5
When the livers are done, remove and drain any excess liquid.
6
Chop liver mixture very fine in a food processor.
7
Combine the liver mixture and chopped eggs with just enough mayonnaise to hold together.
8
Press mixture into mold. Chill several hours.
9
Unmold onto lettuce.
10
Serve with crackers.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbsp. butter, 2 Tbsp. Worcestershire sauce, 2 large onions, chopped, 3 stalks celery, chopped, and more.

Yes, Chicken Livers - Chopped falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Livers - Chopped

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