If you’re looking for a classic Jewish delicacy that’s both savory and satisfying, our Chopped Chicken Liver is a must-try! Hilariously, this is one of the few foods that I craved during each of my pregnancies. While it’s widely available in the area I live in, it also happens to be incredibly easy to make at home.
And before you preemptively decide you don’t like chicken liver or are too scared to work with it, hear me out. For those of us who grew up eating this, I think nothing of it. It’s got a rich, earthy taste that is just salty enough and has an almost creamy, spreadable consistency. I just love it!
Originating from Eastern Europe, chopped chicken liver has been a staple in Jewish cuisine for centuries. It was originally considered a peasant dish, but over time, it became a popular appetizer served at Jewish holidays (always Rosh Hashanah!) and special occasions. On Passover, we enjoy chopped liver schmeared over matzo, but the rest of the year we usually spread it on challah, crackers, or crostini.
Ingredients Needed
- Chicken livers: We recommend organic chicken livers for this recipe.
- Schmaltz and unsalted butter: If you’re not familiar with schmaltz, it’s rendered chicken fat. You can substitute with duck fat or vegetable oil or shortening. However, if you’ve got the time, try making Gribenes and saving up that glorious liquid gold for all your favorite Jewish recipes!
- A large onion, diced (though shallots work as a substitute)
- Hard-cooked eggs: These can be made ahead of time.
- Kosher salt and freshly ground black pepper, to taste.
- Fresh parsley: To add a bright, herbaceous flavor and some well needed color to the dish!
You’ll also need a sauté pan and a food processor (unless you’re planning to chop the chicken livers by hand and combine ingredients in a mixing bowl).
How to Clean Chicken Livers
To clean chicken livers, rinse them under cold water and remove any visible fat or connective tissue. Trim any green or brown spots and pat dry with a paper towel before using in your recipe.
How To Make Chopped Chicken Liver
- Make hard boiled eggs. Place eggs in a sauce pan, then cover with cool water. Bring to a boil, then reduce the heat to medium and cook for 10 minutes. Transfer immediately to an ice bath, chill for 5-10 minutes, then peel.
- Heat a few tablespoons of schmaltz and butter in a large skillet over medium heat. When hot, add diced onion. Cook until softened, about 6-8 minutes.
- Raise the heat to medium-high, then add cleaned chicken livers. Season lightly with Kosher salt and black pepper, then cook, stirring occasionally, until they’re just barely pink inside, about 8 minutes.
- Transfer to a food processor bowl fitted with blade attachment. Allow to cool for about 5 minutes. Add 3 chopped hard boiled eggs, then secure the lid and pulse until the mixture is coarsely chopped, but not smooth. Stir in most of the parsley, then season with salt and pepper.
- Chill, then serve. Transfer to an airtight container. Press a piece of plastic wrap firmly on top of the surface of the chicken liver, then seal tightly. Refrigerate for at least 2 hours. Serve with additional parsley, chopped hard boiled eggs, or chopped onion with crackers, matzo, or bread.
While not necessary, we recommend garnishing with chopped hard boiled eggs, onion, or fresh parsley, simply to make it a bit more aesthetically pleasing.
Expert Tips For Making Chopped Liver
- Use fresh chicken livers! Frozen livers can be used, but they absolutely will not have the same texture or flavor. For this recipe, fresh is best.
- Don’t overcook the chicken livers! They should be cooked through, but still slightly pink in the center.
- Use a food processor to achieve the perfect texture for chopped chicken liver. A blender or immersion blender may result in a puréed consistency, which is not desired for this recipe.
- Bring to room temperature before serving for best texture!
- If you want less liver flavor, you can add a splash of brandy or cognac to the pan when cooking the chicken livers. This adds great depth of flavor!
FAQs
Yes, it actually needs at least 1-2 hours chill time before serving, but additionally it just tastes better the next day. Store in a refrigerator for up to 5 days. To prevent discoloration, press a piece of plastic wrap directly on top of the surface before sealing the container.
Chopped chicken liver is a coarsely chopped mixture of chicken livers, onions, eggs, and sometimes spices. Chicken liver paté is a smooth, creamy spread made from pureed chicken livers, butter, cream, and often brandy or cognac.
Yes! Allow to cool completely, then place in freezer-safe containers, removing as much air as possible. Freeze for up to 3 months. Thaw completely overnight in a refrigerator before serving.
Chopped chicken liver is a good source of protein, iron, and vitamin A. It is also a good source of other vitamins and minerals, such as vitamin B12, copper, and zinc. However, chopped chicken liver is also high in cholesterol and saturated fat. Therefore, it is important to eat it in moderation.
Serving Suggestions
In our family, we traditionally schmear chopped liver on slices of challah, rye bread, crackers, or matzo.
It can also be used as a spread for sandwiches or as a topping for bagels. Check out our Bagel and Lox Board for all your bagel brunch inspiration!
I so hope you’ll give this one a try. It truly is a staple in many Jewish families, and for good reason. If you make this Chopped Chicken Liver recipe, please let us know by leaving a review and rating below!
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If enjoying with a traditional celebratory meal for a Jewish holiday, pair with:
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Old World Style Chopped Chicken Liver
Equipment
Ingredients
- 1 lb fresh, organic chicken livers
- 2 Tbsp schmaltz
- 2 Tbsp unsalted butter
- 1 large sweet onion diced, about 1-1½ cups, plus more for serving, if you like
- ½ tsp Kosher salt plus more to taste
- ¼ tsp freshly ground black pepper plus more to taste
- 3 large hard boiled eggs see note below for instructions, plus more for serving if you like
- ¼ cup chopped fresh parsley plus more for serving
- Challah, other bread, crackers, or matzo for serving
Instructions
- Sauté the onion. Heat 2 Tbsp schmaltz and 2 Tbsp butter in a skillet over medium heat. When hot, add diced onion. Cook until softened, about 6-8 minutes.
- Raise the heat to medium-high, then add 1 lb cleaned chicken livers. Season lightly with Kosher salt and black pepper, then cook, stirring occasionally, until they're just barely pink inside, about 8 minutes.
- Transfer to the bowl of a food processor fitted with blade attachment. Allow to cool for about 5 minutes. Add 3 chopped hard boiled eggs, then pulse until the mixture is coarsely chopped, but not smooth. Stir in most of the parsley, then season with salt and pepper.
- Chill, then serve. Transfer to an airtight container. Press a piece of plastic wrap firmly on top of the surface of the chicken liver, then seal tightly. Refrigerate for at least 2 hours. Serve with additional parsley, chopped hard boiled eggs, or chopped onion with crackers, matzo, or bread.
Notes
- Hard boiled eggs: Place eggs in a sauce pan, then cover with cool water. Bring to a boil, then reduce the heat to medium and cook for 10 minutes. Transfer immediately to an ice bath, chill for 5-10 minutes, then peel.
- Nutrition facts do not include matzo, challah, or other bread and crackers.
- Leftovers: Store leftover chopped liver in an airtight container with a piece of plastic wrap pressed tightly onto the surface of the liver before sealing. Use within 5 days. Can be frozen for up to 3 months. Thaw completely overnight in a fridge before serving.
Let us know your thoughts!