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.
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)
NOTES
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.
Ren says
Perfection! Just made this today, so good! It is perfect!
This really is the ultimate!
So good, love! love! love!
Thank you!
Richard Viktorin says
Thank you for your chopped chicken liver recipe. It contained detail and technique I had not considered.
I noticed a couple of things with the ancillary information, the nutrition labeling.
The serving size was not specified for the subject nutritional information.
Also, the nutritional information did not include Vitamin B12. (My doctor has me on a supplemental diet to treat pernicious anemia. Liver is the highest source for vitamin B12.)
How to get your B12
Liver, clams, salmon and trout are all high in vitamin B12. Fortified supplements and cereals, which may be more easily absorbed in the body, are also good sources of the vitamin.
To get your recommended daily value (DV):
1 slice of liver, 800% recommended daily value
3 ounces of cooked clams, 570% DV
3 ounces of sockeye salmon, 80% DV
1 cup of yogurt, 23% DV
3 ounces of steak, 23% DV
Source: National Institutes of Health fact sheet.
Tori Avey says
As the recipe states in the notes, a serving size is 1/4 cup. Unfortunately, the nutrition facts for my recipes are auto-calculated by a system that does not list B vitamin content. There may be nutrition calculators online that are more comprehensive.
PJ McAlister says
I am going to have to try with the caramelized onions and make schmaltz and gribenes. I still have Nanny’s wooden bowel and double bladed chopper from when she made chopped liver when I was a kid. Mom used to add a little seltzer to “fluff up” her chopped liver – Nothing like traditions and the food that comes along with it =)
Linda says
sometimes I add a touch of nutmeg while I chop the ingredients in a wooden chopping bowl. And, add about a TBS of brandy while cooking the livers. Amazon has a jar of schmaltz for sale. Not as good as the real thing but much better than oil.
KMO says
I really need to make this wonderful dish again. I used to prepare it a few times a year, once bringing it to Jewish friends’ party. Their uncle couldn’t stop eating it!
Cathy Seitchik Diaz says
Yum!! Yum!! My DIL & Son said, “It’s VERY good!!” I did it, with YOUR Help!!!??
?La Shana Tova!! Happy 5779 New Year!!
Cathy Seitchik Diaz, Santa Cruz, CA
Tori Avey says
Fantastic! Shana tova! 🙂
Cathy Seitchik Diaz says
I am excited to use your recipe.
I will use my Orthodox Jewish grandmother’s Food Mill.
Yum!! Yum!!
I am making it for my son, my DIL and my 11 month granddaughter. ??
Cathy, Santa Cruz, CA
Tori Avey says
Enjoy!
Lily Blitstein says
Thank you for the refreshed idea of traditional chopped liver. I’m almost done with the cooking and assembly. No schmaltz or gribbeles were used…but I do add chopped fresh dill to brighten up the flavor (especially when using kosher livers). L’shana Tova
Steven M. Cohn says
Thanks for the recipe Sounds quite like what my Grandmother Mollie who came from Budapest mad many years ago.
Lacey says
I LOVE chopped liver. It is seriously one of my favorite Jewish foods, and I could really eat it by itself as a meal. One day when I have the guts I will take the plunge and try making it on my own.
Tori Avey says
Give it a try Lacey! It’s not too hard, especially if you prep the schmaltz in advance. The rest is fairly simple!
Ryan Andrews says
Very nice recipe! I’m the only one in my family who loves chicken livers so finding this rendition of an old favorite that my mother used to make is appreciated. The schmaltz and gribenes are essential! Turned out great.
Catherine Dilworth says
I’m looking so forward to trying your recipe. I hesitated until I saw your answer to whether chopped liver can be frozen, you answered that it freezes well. That did it for me because it will only be me who will be eating it. I have the supermarket schmaltz in my freezer and want to start using it. If your chopped liver tastes nearly as good as Zabar’s in the Upper West Side of Manhattan, I’ll be very satisfied – their’s is delicious!
Edna Turner says
Hi Tori m
Yes you are quite right, chopped liver is not for the faint of heart (pun intended). However, fear not…I came up with a solution that does not alter the taste, and is quite scrumptious.
(1) I use olive oil and half a tsp of duck fat (I kept some after roasting a delicious duck) to very gently (on low) simmer/fry 1 lb of kosher chicken livers, (I don’t bother removing any connective tissues) plus the chopped onions, plus grated ginger.
(2) Once they are done, I let cool, finely chop the parsley, mash a small boiled skinned potato, mash two avocados, mix a tbsp of ground flax seed.
Pulse a few times in the food processor the cooked liver, onions, and ginger plus two hard boiled eggs, and at the end mix in (2) to the chopped liver, which should not be too finely ground to a creamy paste, but should have consistency.
Everyone raves about this, and no one has ever realized that they are also eating avocado and flax seed.
Tori Avey says
Interesting Edna! Definitely worth trying. 🙂
Julian Svedosh says
I tired to replicate my grandma’s chopped liver for this Pesach, and your recipe was a great start point. There were a few places I had to make changes to get the taste right. First, you caution against blackening the gribenes. I found some blackening essential to get the flavor right. It’s like charring a steak on a charcoal grill — done right there isn’t a burnt flavor, but the fatty flavors get highlighted. Also, after the whole megillah was done and chilled, I found i needed to saute another onion in schmaltz to boost the umami tastes. And rather than rendering my own schmaltz, I used store-bought organic duck fat. Probably closer to the traditional goose fat in any case, and delicious.
BTW, your suggestion of briefly pulsing the food processor gives a texture very close to a hand grinder. You should probably caution your readers not to overdo the blender, or they’ll wind up with a paste.
Rachel P. says
I used venison liver this time. (it is good and a little on the sweet side) But at least I learned what Schmaltz and Gribenes are!
Simply So Healthy says
WOW!! Incredible recipe Tori!! it’s Beautiful!!
Rhonda says
So. . .yesterday my 80 year old mother stated she had a craving for chopped liver and matzo ball soup “like mama used to make” Keep in mind my grandmother passed on almost 60 years ago and my mother never learned to cook certain Eastern European foods – My aunt, who would make these treats for her passed 8 years ago, so found your recipe and tried it – hoping for the best, but prepared for a disaster.
This was so easy to make!!! And she loved it!!! It yielded more than we can eat in a couple of days so most of it went into the freezer!!!
Tori Avey says
So great to hear that Rhonda! 🙂
Zaur says
This recipe covers the most essential components in chopped liver preparation, including the use of schmaltz and gribenes. The proportions are just right, as well. The note on koshering is spot on. With so many variations and modern-day twists out there, thank you for making this age-old classic available to all in the digital age.
Joe Shapiro says
Chopped onions added to sautéing chicken fat is essential ! Otherwise, there is an off flavor that is distasteful.
Sara Salzman says
Great recipe. We never use the food processor though. We have an old-fashioned hand-cranked meat grinder that only gets used for chopped liver. It gives a texture to it that is more “country” than mousse. We also don’t cook the onions; we use Vidalia or other sweet onion; you get a little crunch. For us, taste is #1, but texture is #2. 🙂