Go Back
–+ servings

Chopped Chicken Liver Dip With Eggs for Full GAPS

Coarse chicken liver dip with browned red onion, hard-cooked eggs, butter, cider vinegar, parsley, thyme and Dijon mustard. Short processor pulses keep small pieces visible. Makes two to three portions.
Print Recipe
Servings: 2 portions
Course: Appetizer, Dip
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound chicken livers plain, thawed if frozen and drained
  • 1/4 cup homemade unsalted butter divided: two tablespoons for liver, two tablespoons for onion
  • 1 cup red onion medium-diced; measure after cutting
  • 1/4 cup apple cider vinegar
  • 3 hard-cooked eggs peeled and chunked
  • 1/4 cup fresh parsley minced
  • 2 teaspoons fresh thyme leaves stems removed
  • 1 teaspoon sea salt
  • 2 teaspoons stone-ground Dijon mustard without sugar, starch or other non-GAPS additions
  • 1 teaspoon black pepper freshly ground
  • pinch cayenne pepper pure
  • 1 teaspoon paprika pure

Equipment

  • 1 Sturdy skillet For the separate liver and onion steps.
  • 1 Mixing bowl and spoon
  • Measuring cups and spoons, board and knife
  • 1 Food thermometer Check the thickest chicken liver pieces.
  • 1 Ninja BN801 food-processing bowl and steel chopping blade Cool cooked ingredients before processing; observe fill limits.
  • 1 Covered refrigerator container

Method
 

  1. Have the chicken livers drained, the red onion diced and measured, and the three eggs hard-cooked, peeled and chunked. Measure the vinegar, herbs, mustard and seasonings. Divide the quarter cup butter into two equal two-tablespoon portions.
  2. Melt the first two tablespoons butter in a sturdy skillet over medium-high heat. Cook the chicken livers, turning once. Begin checking around five minutes and cook the thickest pieces to 165°F on a food thermometer; do not use pink color alone as the doneness check. Transfer the cooked livers to a bowl.
  3. Add the remaining two tablespoons butter to the same pan. Cook the diced red onion over medium-high heat for about ten minutes, stirring, until browned and softened. Lower the heat if the pan bits begin scorching.
  4. Add the quarter cup cider vinegar and scrape the pan bottom and sides for about fifteen seconds. Pour the onion, vinegar and pan butter into the bowl with the liver.
  5. Add the cooked egg chunks, parsley, thyme, salt, Dijon mustard, black pepper, cayenne and paprika. Toss briefly to distribute. Let the cooked mixture cool before transferring it to the Ninja BN801 food-processing bowl with its steel chopping blade.
  6. Pulse six to eight times until coarsely chopped, stopping the machine before scraping if necessary. Keep small egg and herb pieces visible rather than blending continuously to a smooth paste. Taste, transfer to a covered container and chill for a firmer spread.

Notes

Yield: Makes two to three portions. The scaling control uses two portions as the numeric base; at 2x it makes two batches, or four to six portions.
Butter: The total quarter cup is split into two tablespoons for liver and two for onion. At 2x, split the half cup into four tablespoons for each pan step.
GAPS: Full GAPS, with ordinary butter after its dairy introduction and Dijon without non-GAPS ingredients. Contains milk, eggs and mustard. Not an early Intro preparation.
Timing: Begin checking the liver around five minutes, but use 165°F as its thermometer endpoint. Onion takes about ten minutes; the vinegar scrape is about fifteen seconds. Egg cooking, preparation and cooling are additional. No fixed total is claimed.
Texture: Six to eight short pulses give a coarse dip. Do not continuously blend to a smooth pâté.
Storage: Cover and refrigerate. Take out portions with a clean spoon and keep the remainder chilled.

Tried this recipe?

Let us know how it was!