Chopped Liver
User Reviews
4.8
207 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
14 servings
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Calories
190 kcal
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Course
Appetizer
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Cuisine
Eastern European
Chopped Liver
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Chopped liver is a traditional prepared dish using sautéed chicken livers combined with schmaltz, onions, hard-boiled eggs, and optional gribenes. The liver is cooked carefully, then chopped finely to create a flavorful, soft-textured spread typically served as an appetizer with crackers or bread.
Description
This chopped liver recipe begins by preparing schmaltz—rendered chicken fat—and optional gribenes (crispy chicken skin bits). Chicken livers are trimmed and cooked in schmaltz, seasoned with salt and pepper, then combined with sautéed onions and diced hard-boiled eggs. The cooking method involves pan-frying livers to a tender finish while seasoning them well to develop robust flavor.
The final chopped liver has a moist, creamy texture suitable for spreading. It benefits from fresh seasoning and the richness of schmaltz to balance the liver's natural flavor. This dish serves as a classic appetizer, often enjoyed with crackers, matzo, or rye bread.
Leftovers can be refrigerated in airtight containers for up to a week or frozen for longer storage. When serving, chilled or at room temperature works well. This recipe can be adjusted by koshering the liver first with brief broil cooking, which reduces pan cooking time.
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Ingredients
- 1 1/2 pounds chicken liver
- 1/4 cup schmaltz see note below, divided
- 2 onion sliced (for a sweeter chopped liver, use up to 4 onions, large
- 5 egg peeled and diced (divided, hard boiled
- salt to taste
- black pepper to taste
- 1/2 cup gribenes (optional - see note below)
- 2 tablespoons parsley optional, minced fresh, for garnish
Instructions
- Prepare schmaltz and gribenes ahead of time, or purchase schmaltz from your local kosher market. Goose fat or duck fat can be used in place of schmaltz if desired. Prepare the livers by cutting off any tough pieces or stringy tendons. You should also cut away any pieces of liver that look discolored, yellow or strange. This is pretty much the worst prep job ever, as uncooked liver has a soft and slimy texture, so make sure this step is done by someone with a strong stomach.
- Add 2 tbsp schmaltz or oil into a large cast iron or nonstick skillet and melt over medium heat. Put half of the chicken livers into the skillet and fry them for 3 minutes on each side (about 6 minutes total). Season the livers generously with salt and pepper as they are cooking. *Note: If you plan to kosher your chicken livers by broiling them prior to making chopped liver, you will only need to sauté them in the skillet for about 1 minute on each side. Koshering the livers cooks them, so there is no need to sauté them for a long period of time. Be careful not to overcook or burn the livers, or they will become dry.
- After cooking, livers should be firm and browned on the outside while slightly pink on the inside. They will continue to cook internally after you remove them from the skillet; don’t overcook them, or they will turn dry. When the livers are brown and firm, pour them into a medium-size mixing bowl along with the leftover schmaltz/oil from the pan. Add another 2 tbsp of schmaltz/oil to the skillet, melt it, and fry the remaining livers repeating the same process as above. Add the livers and leftover schmaltz/oil from the pan to the mixing bowl.
- The skillet should now be seasoned with schmaltz or oil, so you don't need to grease the pan again. Add the onion slices to the skillet and reduce heat to medium low.Cover the skillet and let the onion cook undisturbed over medium low heat for 10 minutes. Check once or twice during cooking just to make sure they are not over-browning or starting to burn. The onions should be softening, but not darkening at this point. This "steaming" process kick-starts the caramelization needed for sweetness in the chopped livers.
- Uncover the skillet, stir the onions, and continue to sauté them for another 30-40 minutes, adjusting heat as needed to keep the onions from burning. Ideally the onions should be deeply caramelized, tender and sweet - this is what gives Jewish chopped liver its trademark savory-sweetness.Don't try to speed up the caramelization process, it takes time-- and that's ok. Good things are worth waiting for. When the onions have reduced to about 1/3 of their original size and are soft, sweet, and golden, they're ready.
- Add the cooked onions to the mixing bowl along with 4 of the diced hard boiled eggs and the ½ cup of gribenes (optional). Season all ingredients generously with salt and pepper.
- Now it's time to chop all of the ingredients together into a blended mix. There are various schools of thought on the "right" way to chop liver. The old fashioned way is to chop it by hand with a knife, mincing and mincing until it resembles a rough pâté.
- Another popular method is using a meat grinder. I use a meat grinding attachment on my Kitchen Aid mixer on the fine hole setting. Works like a charm.If you want to take a more modern approach, fit your food processor with a metal blade. Place all ingredients into the processor and pulse for about 30 seconds, stirring once halfway through processing, until a roughly textured paste forms.
- Whatever method you choose, it's important to taste the chopped liver once it is ground. Add salt or pepper to taste, if desired. Be a bit generous with the seasoning, as the liver is best served chilled and the seasoning won't taste as strong after chilling.
- Chill the chopped liver in the refrigerator until ready to serve. Garnish with remaining diced hardboiled egg and minced parsley.
Notes
- Use a large skillet with a lid for cooking and a food grinder or processor for preparation.
- Makes approximately 3 1/2 cups; serve in 1/4 cup portions as an appetizer.
- Store leftovers in a covered container refrigerated for 6-7 days, or freeze for later use.
- Optionally kosher chicken livers by broiling prior to pan-frying, which reduces cooking time in the skillet.
- Serve chopped liver with crackers, matzo, rye, or gluten-free crackers for traditional presentation.
Nutrition Information
Show Details
Calories
190kcal
(10%)
Carbohydrates
2g
(1%)
Protein
10g
(20%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Cholesterol
244mg
(81%)
Sodium
223mg
(9%)
Potassium
160mg
(3%)
Vitamin A
5520IU
(110%)
Vitamin C
10.6mg
(12%)
Calcium
17mg
(2%)
Iron
4.6mg
(26%)
Nutrition Facts
Serving: 14servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 244mg | 81% |
| Sodium | 223mg | 9% |
| Potassium | 160mg | 3% |
| Vitamin A | 5520IU | 110% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 17mg | 2% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
207 reviews
Excellent
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