Phyllis Blumberg’s Chopped Chicken Livers

Preparation info
    • Difficulty


Appears in
Cooking for Crowds

By Merry White

Published 1974

  • About

Chopped chicken livers make a classic appetizer. Add a few drops of Cognac and it will be unforgettable. It’s better if it’s made the day before.


6 12</


Melt the fat or butter in a skillet and sauté the chicken livers, in batches, until firm. Remove from the heat and let stand while peeling the eggs and cutting the onions into quarters. Reserve the melted fat or butter in the pan.

Using a meat grinder, grind the livers, eggs, and onions together. Add the reserved melted fat or butter and salt, pepper, and Cognac to taste. Mound the mixt