Traditional Jewish Chopped Liver Recipe

Ingredients

1 lb chicken livers
2 large onions
4 hard-boiled eggs
1/2 cup chicken fat (schmaltz)
2 tablespoons vegetable oil
Salt to taste
Pepper to taste

Steps and instructions

Clean the chicken livers and pat them dry.
In a large pan, heat the vegetable oil over medium heat.
Add the chicken livers to the pan and cook until they are browned but still slightly pink in the middle, about 5 minutes per side. Remove the livers from the pan and set them aside.
In the same pan, add the chicken fat (schmaltz) and heat it until it melts.
Slice the onions and add them to the pan. Cook them until they are caramelized, about 20 minutes.
In a food processor, combine the cooked livers, caramelized onions, and hard-boiled eggs. Pulse until the mixture is roughly chopped.
Season with salt and pepper to taste.
Serve the chopped liver on a platter or as a spread on bread.

Tools for making

Large pan - for cooking the chicken livers and onions
Food processor - to chop and blend the cooked livers, onions, and eggs
Knife - for slicing the onions and eggs
Cutting board - to provide a surface for chopping and slicing
Spatula - for flipping the chicken livers and stirring the onions
Measuring cup - to measure the chicken fat (schmaltz)

Recipe variations

Replace chicken livers with beef liver for a stronger flavor.
Add sautéed mushrooms to the mixture for an earthy taste.
Incorporate cooked bacon for a smoky twist.
Adjust the seasoning by adding herbs such as thyme or parsley.
Make it vegetarian by substituting the chicken livers with cooked lentils or mushrooms.
Add a splash of brandy or sherry to enhance the flavor.
For a creamier texture, blend in a dollop of mayonnaise or sour cream.
Experiment with different spices like paprika, cumin, or coriander to add depth of flavor.
Serve the chopped liver on a bed of lettuce or with pickles for a tangy contrast.
Spread the chopped liver on crackers or toast points for an appetizer option.

Recipe overview

Chopped Liver is a traditional Jewish dish that is often served as an appetizer during gatherings and special occasions. It is a flavorful spread made of chicken livers, onions, hard-boiled eggs and chicken fat, also known as schmaltz. This recipe requires a bit of time and patience, especially when caramelizing the onions, but the result is a rich and savory dish that you can serve with bread or crackers. Despite its simplicity, the combination of flavors in this dish is absolutely delightful. Whether you're familiar with chopped liver or trying it for the first time, this recipe is a great way to experience a classic Jewish culinary tradition.

Common questions

Can I use beef liver instead of chicken liver? Yes, you can use beef liver as a substitute for chicken liver in this recipe. However, keep in mind that beef liver has a stronger flavor and may alter the taste of the final dish.
Can I use butter instead of chicken fat? Yes, you can use butter as a substitute for chicken fat (schmaltz) if desired. However, using chicken fat provides a traditional flavor and richness to the chopped liver.
Can I make this recipe ahead of time? Absolutely! Chopped liver can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze chopped liver? Yes, you can freeze chopped liver. It is recommended to store it in an airtight container or freezer-safe bag for up to 3 months. Thaw it in the refrigerator overnight before consuming.
Can I adjust the seasoning to my taste? Certainly! Seasonings such as salt and pepper can be adjusted according to personal preference. Feel free to taste and add more seasoning as desired.
Can I serve chopped liver with something other than bread? Absolutely! Chopped liver can be served with a variety of accompaniments such as crackers, matzo, sliced vegetables, or as a filling for sandwiches.

Serving dishes and utensils

Cutting Board - A sturdy and clean surface for chopping and preparing ingredients.
Chef's Knife - An essential tool for chopping the onions, hard-boiled eggs, and chicken livers.
Pan - A large pan for sautéing the chicken livers and caramelizing the onions.
Food Processor - Used to pulse and chop the ingredients into a smooth consistency.
Platter - A serving dish to present the chopped liver.
Bread - Optional, for serving the chopped liver as a spread.

Origin stories

Chopped liver, a staple in Jewish cooking, has a history that is as rich as its flavor. Originating from Eastern European Jewish communities, this dish was traditionally made using schmaltz (chicken fat) to sauté the onions and liver, giving it a rich and unique flavor. It was served as an appetizer or side dish during holiday meals and Sabbath dinners. The phrase "What am I, chopped liver?" commonly used to express feeling unappreciated, ironically contradicts the dish's actual role in Jewish cuisine, where it is indeed highly valued and savored. The dish's reputation for being 'unimportant' may stem from liver's relatively low cost compared to other types of meat, but make no mistake, when it comes to flavor, chopped liver is a heavy hitter.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.