2-3 pounds chicken liver 
1 tablespoon kosher salt
3 medium onions, thinly sliced
¼ cup extra virgin olive oil
1 stick (8 tablespoons) Miyokos Vegan Butter, or margarine or schmaltz
2 medium carrots, peeled and sliced
4 large bay leaves
1 cup chicken broth or water
¼ cup cognac or white wine
Juice of one lemon
2 teaspoons white pepper
Salt to taste

Drain all visible blood from the chicken livers, then place on a baking sheet lined with foil or parchment paper.
Sprinkle with 1 tablespoon kosher salt, making sure each chicken liver is salted.
Place in broiler for 5 minutes. Remove from oven and drain all juices.
In a large pan, sauté onion in olive oil until it becomes soft and slightly golden, about 10 minutes.
Add the vegan butter, carrots, bay leaf, chicken broth, white pepper, livers and cognac or white wine.
Reduce heat, cover and allow to simmer until liver is soft and juices are reduced and thick, about 20 minutes.
Remove the bay leaves.
Remove from heat and let cool 10 minutes.
Pour into a food processor and whip for 3 minutes or until very smooth. Pulse if a chunky texture is preferred.
Add lemon juice and process a few more seconds.
Taste and adjust salt or pepper.
Refrigerate overnight, or freeze in a well-sealed container.
For Chopped Liver
Add caramelized onion, finely chopped parsley and chopped hard boiled egg

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