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.
Connie Blaze says
Not a question, just a comment. Love, love, love this recipe!!! I’ve made it several times and friends and I agree, it’s AT LEAST as good as Bubba’s! Thank you
Nancy says
i am going to try your recipe, opposed to mine but when I saw your time was limited, it was alarming? Are you OK? Must be the Jewish mother in me~
Tori Avey says
Yes Nancy! So sweet of you to ask. I’m full time mom to an 11-month old right now due to sheltering in place. I appreciate your concern, but I’m simply an exhausted and busy mom taking care of everything at home in addition to running the website… which leaves me very little time to answer comments!
V.J.Lazarus says
Hi,
I’ve been making chopped liver for decades and in a different way.
Firstly…Frying the livers is a no no. I saute my onions first in a mixture of schmaltz and oil, until light golden brown and translucent. Spiced with black pepper, a dash of Italian herbs, and a bit of salt. Then I add the cleaned chicken livers with all of the blood and let it simmer until done to my liking. If too liquid, i remove the lid and allow the bottom to slightly brown while turning it over now and then.
I have already hard boiled two eggs, which i peel and mash up finely.. After cooling I mince the liver & onions on a coarse setting.
Then place the liver on a large plate, spread it out evenly and the coat the top with the mashed eggs. Garnish with rings of pickled cucumber.
Delish…like my mom use tomake!
Tori Avey says
Thanks for sharing your method. I removed your rating because it’s clear you didn’t try this recipe as written, but I appreciate you sharing your tips.
Maxine Pohl says
I love your recipes and thank you so much for your help in serving my family great jewish recipes my mama used to prepare and i do now. Again thank you Tori
Kenneth Miller says
Hi Tori. Thanks for the great recipe. I’ve been meaning to make this for years & yours is the closest to my grandfather’s I remember as a kid. He’s long gone now(I’m 68), but I honor him through recreating my favorite dishes of his including fried matzoh, sauteed chicken livers with mushrooms & onions, and others. Now I can add this. I will prepare it his old-fashioned way though, as I’ve just acquired a vintage wooden bowl & hand chopper. I used to love watching him do it!
Tori Avey says
How cool Kenneth, making it the way he did. Enjoy!
kenneth miller says
Hi Tori. Just finished making(and eating) the chopped liver. I made it exactly to your recipe using my wooden bowl & chopper. It came out beyond my expectations, exactly as I remember it as a kid. I spread it on fragments of matzoh & celery sticks, just like Pop-Pop used to. I wish there was somewhere close to buy a Jewish rye. I guess I’ll have to travel to the Philly suburbs. Thank you so much. Pop-Pop would be proud.
Tori Avey says
So happy it brought back happy memories for you!
Bill says
This is a nice recipe, but I do it a bit differently… Chop up the onions, sautee them in the schmaltz and set them aside. Then cook the livers in the same shmaltz and chop or grind as you normally would. Chop up the hard boiled egg and blend all the ingredients after the liver has been chopped. The onion and egg have not been through the food processor and add a nice texture and visual appeal. Shalom!
LJay says
Hi Tori, I love your recipes especially this one. Is it possible to use calves liver even if I use shmaltz and gribenes? Thank you so much!! ??
Tori Avey says
Hi LJay, cow liver has a much more intense flavor than chicken liver, so the result will taste a lot different. You can help mellow out the cow liver flavor by soaking it overnight in water, but it will still have a stronger, more gamey flavor than chicken. If you like that flavor, I would say it’s probably just fine!
Dora Cohen says
I would like to print this recipe but without the pictures as it uses way too much ink. I cannot do it. Please kindly let me know why. Thank you!
Tori Avey says
Hi Dora, just use the “Print Recipe” button at the top of the ingredient list, it will generate a print-friendly version with no images.
Glenn Dembroff says
Just made a batch to remind me of my childhood. Used a hand grinder and threw in Ritz crackers (‘cause that’s what my mom did) and it was delicious. Thank you!!
Tori Avey says
Ritz – classic!
Benjamin says
I made this today, first making the schmaltz and grabenes. I’m not Jewish, so that was an eye-opener for me. A nice technique to have (although time-consuming) and the grabenes were very tasty! However, I felt they disappeared in the final dish. I chopped it all in the food processor for about 15 seconds total, with one scrape down, to get a uniform slightly grainy texture. The chopped liver was delicious, but I would never know there were grabenes in it. I’ll have to try again without them to see if I miss them. Also, I’m not sure I could taste the difference between using schmaltz vs. another oil unless I did a side-by-side comparison. But I didn’t grow up with the recipe…
Harley says
I’ve made this recipe a lot (in fact, I’m pretty sure there was an even earlier version that was simpler, and didn’t involve the caramelization step, since there are already caramelized onions in the gribenes), and I never noticed a difference with or without the gribenes.
I don’t make the gribenes anymore, I just caramelize an onion first. I add that to the food processor, along with the livers. I lightly sauté a rough chopped onion in the leftover fat, using that to clean up all of the fond. Then I process everything with a few hard boiled eggs, salt, and extra oil.
I’ve had gangs of old Jews hovering over my bowl of chopped liver, demanding to know where I bought it.
It’s become my back pocket recipe. I even whipped out a mini version at Thanksgiving when they were about to toss out the turkey liver! Turns out those work just as well.
Shana says
Great recipe pretty much the same as my family’s. Very well explained too.
Phyllis says
I have issues with onions and avoid them at all costs. Is there any way to get around using onions in any chopped liver recipe, be it chicken or beef or other? Thanks.
Tori Avey says
That’s a good question Phyllis, one I have never contemplated. The onions are a pretty vital component, they add texture and a caramelized sweetness. A bit of molasses might work to substitute for the sweetness. I’ll think on it, if I come up with another idea will let you know!
Lindi says
You might try celery or a mix of celery and fennel. I haven’t tried it in this dish but many of my family members can’t do onion and theses are things I use in place.
Binnie Syril Braunstein says
Tori –
My nutritionist is urging me to eat beef or calf liver at least once every 2 weeks. Any ideas on recipes for same? According to my friend, I can actually buy kashered, broiled liver from the kosher butcher. Any help would be greatly appreciated.
Tori Avey says
You can actually make this recipe with beef liver too, just make sure you’re using the same amount pound for pound.
Beau says
My Mom, a Cordon Bleu-trained chef (just for fun; she never had a restaurant), learned in Paris to add three things to her chopped liver that I’ve never seen before but which took her chopped liver to a whole other level. To your ingredients, she added a few sprigs of chopped fresh rosemary, a splash of Vouvray white wine and, as a garnish, toasted and sliced almonds. To this day, when I prepare “chopped liver a la Marilyn” (Mom) for my friends, I always carry pre-printed recipe cards to give to all those who beg for the recipe.
Nani says
Hi, a quick tip if you are grossed out by touching the livers: buy some food prep gloves. They make a lot of jobs so much less disgusting! Even when it’s not a squeamishness issue, I like to use them when handling fatty meats (animal fat can be hard to wash off your hands), or sticky, ground-up foods that can get under your nails, or spices that stain (smoked paprika)/odors that linger (garlic).
robert says
I dug around on the internet for an authentic recipe. Not knowing what an authentic recipe for chopped chicken livers was, I picked yours because it looked like it was authentic. This dish was for a New Years party I was going to. It turned out so delicious, I decided to stay home and eat it myself.
Tori Avey says
Ha! That sounds like success. Happy new year!
Judy says
My king of guy!
Mary Seaman says
I just made some of this for my Dad for Christmas. Tastes AMAZING!!
Shannon says
I made this recipe last year and loved it! My Jewish boyfriend did as well! I see that you have made some updates. While I am sure the updated recipe is delicious, I was wondering if there would be anyway to get the old recipe emailed. I followed it exactly but never printed it. Tori, help please.
Tori Avey says
Hi Shannon, here are the only real differences from the previous version – the old recipe used 1 onion, and the onions were cooked until soft and lightly caramelized. In this newer version, I’ve used 2 onions and sautéed them for a long time to deeply caramelize them, which gives a slightly sweeter flavor to the chopped liver. The other updates had to do with clarity of the steps, and of course I took new pictures. Hope that helps!
Shannon says
Thanks for the quick response! Did the original recipe use 4 not 5 eggs?
Tori Avey says
Pretty sure I’ve always used 5. 🙂
Dennis Elias says
You write the best recipes Tori. The detail of the process, the description of what and how to do each step is comfortable and fun to read. Somehow you manage to blend kitchen tech language with the way kitchen talk happens on the fly. I’ll be using duck fat making the chopped liver for the table. You said it was permissible. Also, the photos and captions add more useful information. Thanks for the recipe.
Tori Avey says
I’m so pleased you noticed. 🙂 I take a lot of care in writing the instructions, I always write them keeping in mind some are new to the kitchen. Clarity is key. Duck fat is more than permissible, it will be fantastic. Enjoy!
Neil says
I made this last year. It was good except I think I under-cooked my gribenes. And since then I decided that the deli CL I always bought probably didn’t have that. So a caution here: If you add gribenes, don’t under-cook it. I’m making this next week, without the gribenes.
If you need some serious schmaltz, here is a way to to get every drop out of a chicken: Buy a big chicken, one of those “oven stuffer roasters”. Simmer it in a pot of water for about 45 minutes, until the meat is done. You can throw in some onions (skin on for color), carrots and celery too. Put EVERYTHING from the chicken bag into the stock EXCEPT the liver. All the giblets, the purge, everything. When the chicken is done, take it out of the pot, let it cool, then pick all the meat off the carcass.
Put everything back in the pot except the meat, which you can do with as you wish. Simmer for 6-10 hours, until the spine and breast bones disappear. Crack the leg, thigh, and wing bones, which should be the only bones left and simmer that for awhile to get the marrow out.
Run what’s left through a sieve with cheese cloth. You will have some amazing chicken stock. And about 4 ounces (1/2 cup or so) of schmaltz will rise to the top after you refrigerate it. If you render it down enough, the stock will be gelatinous and store well in your freezer.
I’m not a big fan of boiled chicken, usually I’d rather grill it or roast it, but I learned about this when making a chicken and sausage gumbo recipe posted by a Cajun chef everyone knows. So if the chicken is going into soup or a gumbo or something like that then this works well and you get triple bonus points for squeezing every gram of schmaltz out of that chicken that died for you :). and it’s a great excuse to make gumbo!
Most people making this will eat less than a half pound of chopped liver a year, which is about 2 tablespoons of chicken fat. I’m amazed at the people here treating that like arsenic. Notwithstanding all the controversy of food health, worst case, two tablespoons of chicken fat is not going to change your life expectancy. Get a life!