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 lbs 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 tbsp 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.Cover the skillet and let the onion cook undisturbed over medium heat for 10 minutes. This kick-starts the caramelization process.
- 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.
nanci levy says
my grandmother died several years ago and i now live in florida with my son. i have tried to recreate her recipe but it was always missing something. my grandmother wrote nothing down so i was always going by what she showed me. thank you so much i made this recipe the other day and it was the gribenes that were missing from my memory. it brought me back and allowed me to share with my son real chopped liver. thank you thank you!!!!!!!
Tori Avey says
Nanci that warms my heart! Thank you so much for sharing!
Steve Feinstein says
If kosher-ness is not a concern. Bacon fat in place of schmaltz is a very nice substitution. Liver and bacon is a classic flavor combination.
nanci levy says
ive made it that way also in a pinch i think you are right. but the looks my mother gave me werent good
Sarah says
I’m going to make it with beef liver. Do you have a recipe for that?
Tori Avey says
Hi Sarah– not on the site, however I think this would work with an equivalent weight of beef liver– just chop into smaller pieces before frying.
Deborah says
I agree… you must use schmaltz. But the best way to add the hard-boiled eggs is to push them through a fine mesh sieve,just like my beloved grandmother taught me. It’s a lot of work, but worth the effort. Just make sure that the eggs are at room temperature and it will be easier. Yum!
fenwick's in the manger says
Funny… my dad taught us to use a cheese grater on hard-boiled eggs. I’ll have to try the fine mesh method. Grandma knows best. About time to make more anyway.
jake says
I married a lovely jewish princess at a small Midwestern private school in 87,i was a townie and the first time meeting the family they loved me prepping and helping with the most delicious food..this is the truest recipe to the chopped liver I made that weekend …and have made every Christmas since..alas the marriage didn’t last but my love affair with jewish food has..mazeltov
fenwick's in the manger says
Just finished making my chopped liver [schmaltz & gribenes too] per your recipe [my kitchen looks like I cooked 5 courses for 200 people… LOL].
Turned out very well, although, tomorrow, after it rests I’m sure it will taste … deeper, wider, more complex.
Tori, thank you so much for the recipe, it’s going in with all my recipes [grandma’s, mom’s, dad’s… a best of the best collection, if you will].
Cheers!
Tori Avey says
Great to hear that!
fenwick's in the manger says
Out of respect of those that weren’t able to make it here to the US, for one reason or another, make this tasty treat the way our great grandparents made it. Full-fat and full-flavor. There’s a reason they lived well into their 90s. Moderation was only one facet of that.
Thank you for your recipe!!!
pelicano says
This is THE BEST chopped liver recipe that I have ever found or tried. Perfect, delicate seasoning. I double it and use 3lbs, and it goes fast at family get-togethers! Thank you so much for sharing-
Tori Avey says
Fabulous pelicano!
Joanne says
Years ago when I was working as a nurse on Long Island, I had this wonderful Jewish lady as one of my patients. Each year after Passover, she would always bring me some chopped chicken livers for me to enjoy. Now I can make my own! Thanks!
Lee Skolnick says
I am a shiksa married to a Jewish man for 55 years. Your recipes are wonderful and much appreciated by my husband !
Tori Avey says
Thank you Lee! Tell your husband I am so happy he appreciates them. 🙂
Dick Mellon says
A Jew went to Asia and made this for his friends. They suggested adding ginger and hot pepper. The Jew refused, thinking that this Asian twist would be an abomination of tradition. Then the Jew finally gave in. . . . place a large spoonful of schmaltz in the pan with fresh, shredded hot pepper and ginger. Press / mash the peppers and ginger into the oil while heating, then infuse this into your finished chopped liver. It’s an outta-this-world-amazing Asian twist to our traditional chopped liver.
Rachel says
Great recipe!! I’ve been trying to work liver into my diet more, and this recipe not only gets healthy liver into me, but it also reminds me of my childhood!! Thank you so much!
Renee says
Loved your recipe. Hard time finding shmaltz. Had to render it myself. Schmatz really makes a big difference!
Michele says
Alas no schmaltz on hand however just happen to have some rendered duck fat that will HAVE to step in for me today. I’ve been dying for my grandmothers chopped liver. Btw your body makes most of your cholesterol. What you consume comes in second. Blame or thank your genes! Yummy fat in moderation.
JayBee says
No, Victoria Meyer, canola is not a GM product but is the result of good, old fashioned plant breeding in Manitoba, Canada. What is this prejudice against canola? It is one of the most healthful and environmentally friendly of all the oil crops.
another-shiksa says
If you use an electric hob, you have to set it on high, not medium. I used olive oil and waited for ages on medium , but absolutely nothing happened until I turned the heat up to high. Also I only used 2 eggs and no gribenes. I chopped the liver and onions with a curved knife in a shallow bowl and added a few drops of tabasco and some freshly ground black pepper while I was mixing – I never use salt so this gave it just enough seasoning. I chopped the eggs separately and just stirred them into the mix before pressing everything into a terrine mould to rest in the fridge overnight. The finished product was very excellent. Thank you very much for your recipe – even though I changed it a little.
Deanna Jacobs says
In reply to Annmarie regarding oils and autoimmune disease.
I have avoided cooking with animal fats all my life except on the odd occasion. I suffer from psoratic arthritis which is an autoimmune disease so it makes me wonder after reading her blog, you think you are doing the right thing but who knows. I will be making chopped liver with a vegetable fat which is made with the flavour of rendered chicken fat, exactly the same flavour. Do you have it in the U.S.? In uk you can get it in most kosher supermarkets.
Annmarie says
So glad that someone commented on the politics of nutrition!!
We were misled to believe that saturated fat and organ meats are bad for us, when in actuality, they are the very foods that our bodies thrive on!
There is more and more research showing now that vegetable oils (corn, soy) and canola oils are actually extremely dangerous oils to be cooking with- they lead to inflammation in the body and can cause auto immune diseases, heart disease and allergies…… definitely stick with the schmaltz! your body will thank you!
CDville says
I have been looking for low-carb/high-fat recipes, and this one looks really tasty. Read Gary Taubes’ Why We Get Fat, and you will understand the science and politics of nutrition. Then you can enjoy chopped liver with schmaltz guilt-free.
Francine SCHMIDT says
I’ve been reading some of the recipes here and was particularly interested in the “chopped liver”. Especially the term “gribenes” and its description. It reminded me that we have a similar thing in Switzerland where I come from (although I now live in New Zealand). My grand-mother used to make “taillé au greubons” which is a confection of scone-like dough with little crispy bits of fat-rendering left-overs. Those greubons were bought from the butcher when hard economic times dictated that nothing should be wasted. Unfortunately, here ends the similarity of gribenes and greubons as the latter is from the rendered fat of pigs. But since cooking is all about adapting, I can just imagine how tasty and delicious this “taillé” would be if greubons were replaced with gribenes! To finish, a quote from a NZ Tv cook: recipes are like kisses, they are nothing until you share them.