Chopped Chicken Livers

A great friend was very close to the Browdy’s in Mountain Brook, Alabama and inherited this prized recipe from Mrs. Browdy before the family deli closed after decades in business. The limited ingredients are simplicity itself, which always makes for memorable dishes.

1 pound of chicken livers, rinsed, drained, and cartilage removed

½ cup of rendered chicken fat (or three tablespoons of butter)

1 medium onion, chopped

1 boiled egg, chopped

½ cup of mayonnaise (not original recipe ingredient)

Kosher salt and freshly ground black pepper

1 jigger of brandy (not original recipe ingredient)

I have taken advantage of updated kitchen equipment and made a few modern tweaks to the recipe without changing the intent. Melt butter and saute’ livers until they are cooked through. Puncturing them multiple times before cooking will help reduce spattering. Add onion and cook until transparent. Put livers, onion, and mayo in a food processor and chop until combined. Add chopped egg and pulse two or three times. Add salt and pepper to taste, and if we are serving the chopped liver as an evening hors’ oeuvre, we blend in brandy.

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