Chopped Liver
Classic Jewish-style chopped liver with caramelized onions and hard-boiled eggs.
20 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 lb chicken livers
- 2 large onions, diced
- 3 hard-boiled eggs
- 1/4 cup schmaltz (chicken fat) or vegetable oil
- Salt and black pepper to taste
- 1 tsp sugar (optional)
Nutrition Facts
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Instructions
Clean the livers: Rinse chicken livers under cold water, pat dry, and trim any connective tissue or fat.
Caramelize onions: Heat schmaltz or oil in a skillet over medium heat. Add onions and cook slowly, stirring occasionally, until deep golden brown (about 20 minutes). Sprinkle sugar if using for extra caramelization.
Cook the livers: Push onions to the side of the pan. Add livers and cook for about 5-7 minutes per side until fully cooked but still slightly pink inside.
Cool ingredients: Let livers, onions, and hard-boiled eggs cool to room temperature.
Chop or blend: Using a meat grinder, food processor, or by hand, finely chop or pulse the livers, onions, and eggs together until desired consistency.
Season and chill: Add salt and pepper to taste. Mix well. For best flavor, refrigerate for at least 2 hours before serving.
Chef's Tips
- Texture Tip: For a smoother texture, process longer in a food processor. For chunkier, chop by hand.
- Schmaltz Substitute: If unavailable, use rendered duck fat or vegetable oil, but schmaltz adds authentic flavor.
- Serving Suggestion: Serve with rye bread, crackers, or matzo as an appetizer.
- Storage: Keeps well in the refrigerator for 3-4 days. Flavors improve over time.
- Garnish: Top with extra caramelized onions or chopped fresh parsley for presentation.
