Ingredients:

  • 1 lb chicken livers, cleaned and patted dry
  • 3 tbsp unsalted butter
  • 2 medium yellow onions, finely diced
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 3 large hard-boiled eggs, peeled
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Heat the butter in the skillet over medium heat. Add the diced onions and a pinch of salt. Note: This builds the flavor base.
  2. Sauté for 15-20 minutes, stirring occasionally, until the onions are translucent and transition to a deep golden brown.
  3. Stir in the minced garlic for the last 60 seconds until fragrant and just softened.
  4. Increase the heat to medium high. Add the dried chicken livers in a single layer. Note: Do not crowd the pan or they will steam.
  5. Sear for 2-3 minutes per side until the exterior is browned while the center remains slightly pink.
  6. Remove from heat immediately to prevent overcooking.
  7. Transfer the warm liver and onion mixture into the food processor. Add the hard boiled eggs and lemon juice.
  8. Pulse in short, 1 second bursts until the mixture is combined but still has visible small chunks.
  9. Fold in the chopped parsley and additional salt and pepper by hand using a spatula.
  10. Transfer to a glass container, press the surface flat, and chill in the refrigerator for at least 2 hours.