Chopped Chicken Liver

Marsala and thyme turn humble chopped liver into an even more enticing spread for crackers

  • Servings: 8

Source: Martha Stewart Living, December 2006


  • 1/4 cup rendered chicken fat
  • 2 medium onions, coarsely chopped
  • 1 pound chicken livers, trimmed and rinsed
  • 2 teaspoons coarse salt
  • Freshly ground pepper
  • 1/4 cup Marsala wine
  • 1 teaspoon fresh thyme, leaves
  • 2 large eggs, hard-boiled
  • Crackers, for serving


  1. Heat chicken fat in a large skillet over medium heat. Add onions; cook, stirring often, until translucent, 8 to 10 minutes. Reduce heat to medium-low. Cook until caramelized, about 25 minutes more. Add livers. Sprinkle with 1 teaspoon salt; season with pepper. Cover; cook, stirring often, until livers are cooked through, about 12 minutes. Transfer to a bowl.
  2. Place skillet over medium heat. Add Marsala and thyme. Cook, stirring, until reduced by half, about 2 minutes. Let cool completely. Pulse pan juices, onions, livers, and eggs in a food processor until coarsely chopped. Sprinkle with remaining teaspoon salt, and season with pepper. Serve with crackers.