Food & Cooking Recipes Appetizers Chopped Chicken Liver 3.0 (19) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 8, 2019 Rate Print Share Servings: 8 Marsala and thyme turn humble chopped chicken liver into an even more enticing crowd-pleasing spread for crackers during a Passover gathering Ingredients ¼ cup rendered chicken fat 2 medium onions, coarsely chopped 1 pound chicken livers, trimmed and rinsed 2 teaspoons coarse salt Freshly ground pepper ¼ cup Marsala wine 1 teaspoon fresh thyme, leaves 2 large eggs, hard-boiled Crackers, for serving Directions 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. 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. Originally appeared: Martha Stewart Living, December 2006 Rate It Print