Not Your Grandma's Chopped Chicken Liver
After working this recipe for years, it's finally ready to share. Suspect even those who don't enjoy liver might change their minds after tasting this on homemade crackers, toast, or bagels. I like it for light summer lunches or as an appetizer. The reduced bourbon/vermouth deglazing step adds an adult zing that rocks my world. Garnish with fresh herb sprigs or cucumber slices.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Substitute olive oil for butter at will.
Vermouth or pomegranate juice can be substituted for the bourbon. If you prefer non-spirited savory chopped livers, try substituting with stock. It's great while still warm, but better after chilled in the refrigerator.
I like mine medium-rare, but you can cook the livers to your liking.