Rich, savory chopped liver is a traditional Jewish dish that brings back fond food memories for many families. My recipe for chopped chicken livers is made the old-fashioned way with lots of love and lots of schmaltz. It’s the perfect deli-style treat for Passover, Rosh Hashanah, or just because.
The history of chopped liver goes back to Medieval Germany, where Ashkenazi Jews bred and raised geese as the poultry of choice. The first Jewish chopped liver recipes were actually made from goose liver. Eventually Eastern European Jews began using chicken and beef livers; these recipes came across the ocean with immigrants to Ellis Island in the late 1800′s.
Delis on the East Coast of the U.S. have a heritage that is closely tied to those early Eastern European Jewish immigrants. To this day, you can still order chopped liver in any New York Jewish deli (any deli worth visiting, that is!).
Today, chopped liver is often served as an appetizer for Jewish holiday gatherings. I first learned to make it during Passover about a decade ago. Since that time, I have adopted lots of “tricks of the trade” from various families who have shared their recipes with me.
My chopped liver recipe uses schmaltz and gribenes in the mix. Schmaltz, aka rendered chicken fat, is the most traditional oil for chopped liver. You can use another cooking oil if you prefer, but in my (humble) opinion schmaltz is the only way to go.
Gribenes are the crispy cracklings created when you render schmaltz. They’re often referred to as “Jewish bacon.” I add gribenes to my chopped liver for extra flavor, a tip I picked up from a family friend. Gribenes are optional. The schmaltz, however, is a must if you want a truly authentic flavor.
Schmaltz and Gribenes
If you keep kosher, you will need to kosher the chicken livers prior to preparing them. For instructions on how to kosher liver, consult your Rabbi, or check with one of the leading kosher authorities. Star-K provides instructions here: How to Kosher Liver
I’m not gonna lie—this recipe is full of fat and cholesterol. You might want to have your cardiologist on speed dial before enjoying.
Seriously, though– chopped liver actually contains some vital nutrients including iron, Vitamins A and B12, Folate, and others. Also, there is a changing view of dietary cholesterol in the scientific community. It is now becoming more clear that cholesterol in food has little affect on the cholesterol level in our bodies.
Bottom line – whenever I make chopped liver, I do it with schmaltz, and I make no apologies. Some Jewish dishes are meant to be enjoyed the old fashioned way, if sparingly. Everything in moderation, including moderation!
Note: For those who have been using this recipe for years (I know there are quite a few of you!), if you’re wondering why things look different, it’s because I have recently updated the post with new pictures and clearer step-by-step photos.
I have also refined the technique a bit by adding a second sliced onion, and taking the time to ensure that both of the onions are fully caramelized – a long process, but worth it for the end result. You can use even more onions if you prefer a sweeter flavor.
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Chopped Liver
Ingredients
- 1 1/2 pounds chicken livers
- 1/4 cup schmaltz, divided (see note below)
- 2 large onions, sliced (for a sweeter chopped liver, use up to 4 onions)
- 5 hard boiled eggs, peeled and diced (divided)
- Salt, to taste
- Black pepper, to taste
- 1/2 cup gribenes (optional - see note below)
- 2 tablespoons minced fresh parsley for garnish (optional)
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
Nutrition
I love Tori’s recipe but I find to really make it smooth out finishes especially for those new to chopped liver, I add 1-1.5 tablespoons of Cream Sherry and it rounds out the flavors. I have tried a number of others recipes but keep coming back to Tori’s.
So I signed on to make the chopped liver this year as a guest at a big seder…little did I know that the big seder swelled to 45! Ah well…I’m in it to win it now. My Grandmother’s CL was famous throughout the Jewish community in Cleveland, but her recipe is lost to the ages. I’m fairly certain that this one will do it justice, so I will be sure to let you know. Question: I remember her using a table-top hand-crank meat grinder as opposed to a chopping bowl or food processor. Any thoughts on that? I have both so I could go in either direction. Thanks in advance for the input and thanks for the recipe.
Both methods work. One takes more elbow grease. 🙂 Some people swear by the texture of the grinder. Frankly I don’t notice a huge difference either way. Good luck, that’s a very big Seder!
I love this recipe and so do my guests. Can this be frozen?
yes..chopped liver freezes well.
This is a great recipe especially using the crispy bits of chicken. It’s become my standard. BUT, why are you Americans so hung up on fat and cholesterol . Love the chopped liver and love life. You give us a wonderful recipe and demonise it. How sad. When I make it, it goes on my breakfast toast. (And I’m healthy.)
Please stop categorizing us, ‘ All Americans, as all in other countries like certain things a certain way’……
Unfortunately, there are many in each country who criticize, without knowing the facts. I love the way food is prepared in my country and other countries. I am quite proud of each way it is prepared in other countries as well……
The only one demonizing anything is you. Try a little less arrogance and generalization – neither are very healthy. Additionally, schmaltz is a traditional ingredient in chopped liver, which Ashkenazi Jews have been preparing and eating long before Americas founding fathers were even born.
cath i totally agree with you about us americans ! now i again eat tons of butter ,eggs , bacon, cheese , raw whole milk , raw cheese, whole milk greek yogurt ,[ all organic and mostly from local farmers ] liver whenever want to, we grew up eating butter and delicious meat dishes then we in america were told butter is bad and we must eat margarine , that was sure a mistake !
can’t wait to try this recipe thank you ! and i have chicken fat in the freezer havent used that before !
never mind the “not-traditional” critique, it’s the ingredients that count, not the method of mixing them. this recipe is just like my Bubbie’s, using a decent amount of schmaltz — no mayo or oil or butter — hard-boiled eggs (not too many), and GRIBENES! the most heavenly morsels — they literally melt on your tongue. what a great addition they make to an honest-to-goodness chopped liver dish.
Excellent recipe. I like getting a split French roll, layering pastrami, chopped liver, and red onion with a little mustard. Makes a great sandwich! Thank you Tori!
If you can only get FROZEN livers (pray the butcher is honest), to avoid a “sour” taste which sometimes occurs, soak livers in milk for an hour (not kosher, but controls the taste).
Katz’s in NY bakes calf liver to medium and mixes it with chicken. Delish..
The sour taste can also come if the bile duct is not removed, (when you don’t buy kosher livers). It is a kind of yellow, take that out.
My father-in-law told me his grandfather used to make it by cooking the liver separately on a paper bag directly over an open flame, as the bag burned up he would grab the liver last minute before it fell into the flame. In this way the blood would not mix with the other ingredients. Anyone else hear of this method?
Yes! We’re from Baltimore. My dad taught me how to make chopped liver, his recipe uses a brown paper bag, like the kind from the grocery store. And, he always said, “Baste! Baste! You gotta baste!”
Just heard from a highly recognized cardiologist that schmaltz is better than oils. Less cholesterol than in oils and margarine.
Have a lovely schmaltz whatever.
Dietary cholesterol is not converted to cholesterol in the body. Ingesting it has no effect on you cholesterol level. The production of cholesterol in the body is from consuming refined sugars, and grains such as wheat, rice, quinoa, barley, etc. Studies have shown humans have lower cholesterol when they limit consumption of these products. One such study in Israel showed that the Atkins Diet was best at reducing cholesterol, the next best was the Mediterranean Diet, and the Low Fat diet actually increased cholesterol despite being lower in calorie count. The book: The Big Fat Surprise by Nina Teicholz explains in detail the human body’s needs in nutrition especially natural fat intake.
@Sandy,
Quinoa is NOT a grain, it is a gluten-free seed.
Also, Teicholtz’s book has been criticized by nutritionists and doctors.
Chopped liver.I first tasted it when a polish lady tought me how to make it more than forty years ago in London. If you wish to make it the traditional way, never use the food processor but a fork! and schmaltz of course. There is no reason to make very large portions,eat sparingly and it is good for you.
Needless to say, the great jewish delicacy Gefilte fish is not a Mousse, it must be coarsely chopped and juicy, and let it stand a day or two in the fridge before serving. Bon appetite! Naomi.
I made this once before and it was delish! I made again today and may not have cooked the livers all the way through. I cooked them at least 4-5 min per side, and I know you said not to overcook. But they were still a bit red inside. I thought they would cook more after, but after blending, I put in fridge, and there is s little blood that I can see. I ate some yesterday and feel fine. But do you think I should throw it all out? I do plan to freeze it in portions, so that might kill anything, right? Thank you!!!!
Hi TB, there shouldn’t be any blood. I always err on the side of caution in cases like these, though I hate to waste food if it were me I would toss it out and start fresh. Just not worth risking foodborne illness. Freezing does not kill certain types of bacteria, in fact they can continue to multiply even in the freezer environment, albeit more slowly. Sorry!
I am so excited to try this recipe! I am not Jewish but my husband’s mother is. His Nana was only alive for a few years but I did get to enjoy her fabulous cooking. She was always amazed and pleased that, and I quote; “That a cute little shiksa like yourself would try and love all of our traditional family dishes” 😉
One of my favorites was her chopped liver. Unfortunately I lost her recipe, and my mother-in-law doesn’t really cook. So I am thrilled to find this recipe. I will let you know if this ‘shiksa’ is able to make this dish like Nana’s!
I love chopped liver made properly… I would suggest that one uses goose liver rather than chicken. Most butchers shops will have or obtain them for you upon request. I love the Schmaltz version but have done a preferred version that uses BEEF bacon renderings instead. Never seems to be enough for the holiday crowd, first item on the table that is gone and all ask… is there more?
I must limit my sodium intake. Would it be possible for you to provide the nutritional information?
Just wanted you to know, this was a huge hit on the Pre Thanksgiving buffet! My sister from out of town,who is as fond of great chopped liver as I am was so thrilled to see it on the buffet, and I even sent some home with her in little silicone cup cake cups to freeze for a quick snack or sandwich at a later time (it freezes very well in silicone cups). Even some folks who have never had good chopped liver, let alone anything with the word liver in it enjoyed it. Thanks again!
So happy to hear that Jan!
This really is the most amazing chopped liver ever! As a woman of German and Jewish decent, I love cooking and feeding folks, and having worked in wonderful Jewish Deli’s while going to college, I have missed having any Jewish deli’s within 50 miles, and have been on a search for years for a great recipe until I came across this! The texture and flavors are amazing, and so easy! Thank you so much, I look forward to trying many of your other recipes which sound/look fabulous! This however is one that will be made very often in this household! I’ve made it 4 times so far, and doubled the batch for a Pre Thanksgiving buffet tonight. Schmaltz and Gribenes were what were missing in all other recipes I tried. I could not find any butchers or grocers who would sell me chicken fat/skin, so I’ve been saving up, so we’ve eaten many chicken meals since I first found your recipe since I wanted it exact, and am so glad i did, what a difference it made in the final product. My family laughs at the big ziplock bag of Chicken skin and fat in the freezer, thinking I’m the only woman who saves chicken fat! Thanks a million!
You are definitely not the only one saving the fat, Jan! 🙂
I’m going to attempt to make this and bring it up (hopefully no one will be sick so I can go) for my best friend’s dad to see if I can make something close to what his grandma used to make. My only problem is I don’t have a food processor. Will just chopping this on a chopping board (in batches) with a pseudo chef’s knife work? 🙂 I’m assuming I’m going to be doing a lot of chopping since it needs to be rather fine in texture.
Absolutely Cherry– in fact, some folks prefer the texture of hand chopped!
my Bubbie Golda had a single-blade chopping utensil that resembled a mezzaluna, and a wooden bowl, for just that purpose. but i’ll take the FP with no feeling of guilt. it won’t change the ingredients, and as long as tthe chopped liver has schmaltz and gribenes, it can’t go wrong.
This is a great recipe…Can’t wait to make this!!
My maternal grandmother, Anna, grew up living on her Uncles’ estate in France and they were one of the few Jewish families in that part of Provence for many years. She learned the best of REAL French cooking as well as the most amazing Kosher recipes imaginable.
Her chopped liver was legendary in both NYC and in LA where I later settled. Friends would literally BEG her to make a batch so they could have a pint of half-pint of it. I remember her arthritic hands cleaning the raw livers over a special ceramic bowel she used ONLY for that purpose, when she was in her 90s! When she was no longer to live in her own home, she came to live with my family and was with us the final few years of her life. What a blessing to us all that experience was! I also remember the livers being broiled on a special grate in the old commercial stove we had in the house in LA., and finally the livers being lightly cooked in butter, adding in the chopped cooked onion, eggs, and the gribenes (which I had almost forgotten until finding your recipe online.)
I went to our local Kosher butcher and got enough chicken livers (about 4- 5 lbs) to make a batch, and tried using your recipe.
Much to my delight, it was/is as near to my grandmothers as I have ever been able to get! I did use my Grandmothers ancient cast iron skillet (the big one is 13 inches across, weighs a ton, and tends to scare off female users for some reason) and the real schmaltz and gribenes that I actually made myself – thanks to your kind reference and recipes for them both. (As a precaution however, I will admit that I did order a jar of rendered frozen schmaltz from my butcher, just in case I screwed up the rendering process or burnt the heck out of it in my haste.) Fortunately neither happened and I got the fresh schmaltz and the gribenes made before I started the Chopped Liver recipe.
The butcher did send the extra kosher chicken skin and fat trimmings at my request and charged me like $2.00 per pound for doing so. I can hardly complain at that price.
Thank you SO MUCH for this recipe! It is indeed a classic. And to those tempted to use oils or other substitutes for the schmaltz and gribenes – do not do so! You will still have a decent batch of Chopped Liver of course, but not anywhere near the real flavor you can achieve using the “real” ingredients. If you are worried about the fat and cholesterol – just eat a little less of it. The real thing is too good to be avoided – even if it means a smaller portion.
BTW: of course in grandma’s day, a food processor at home was unheard of. I can remember her putting the cooked ingredients thru a hand-cranked food mill and I got to help by cranking it while she spooned the ingredients into it. The food processor does as good, if not a better job, with the only warning being to NOT over-process the Chopped Liver. It is supposed to be a bit grainy and have a course texture. Remember, IT is supposed to be CHOPPED LIVER, not pate’ In the days before food mills and food processors, the old fashioned way of chopping it was to do so by hand using a large knife on a large marble cutting board. When I was young, I can remember grandma’s hands literally flying as she would chop and dice not only this but most other things by hand, as well.
An added caveat: Use the sharp blade in the Cuisinart and use only the “pulse” button. Open the lid to check frequently for texture as you scrape the sides of the bowl down to insure it all gets chopped. Remember you can always chop it finer if required. But once it is too fine, there is no going back… while you could still serve it (no loss of flavor of course) to family — you might hesitate to serve over-processed Chopped Liver to guests who know what it is supposed to look like! If you have the newer largest Cussinart Food Processor, it will handle a 14 cup portion at one time. You can easily do a 4-5lb batch in one bowel. If you have the smaller models, break the recipe up into two or three batches so it will process/chop evenly and correctly. Take your time. This one is a KEEPER, I promise you!
Thanks again for this marvelous recipe! You have brought back memories and a food staple at our house. One that I thought were gone forever after my grandmother passed on some twenty years ago now…
That is great to hear Mark! You’ve provided some great tips here, thank you for sharing. 🙂
This is so good, even without schmaltz, just evoo, I could eat it with a spoon…….
Nori, you’re right….and I do! 😉