Old World Style Chopped Chicken Liver
Chopped Chicken Liver is a classic Jewish dish that is both delicious and easy to make. It's made with sautéed fresh chicken livers, onions, and hard boiled eggs. On Passover, we enjoy it with matzo. All other times, we serve it with challah, rye bread, or crackers. This is a fantastic appetizer or side dish for any holiday or special occasion! Gluten-Free, Dairy-free with margarine.
Servings: 8 servings
Calories: 165kcal
Video
Equipment
Ingredients
- 1 lb fresh, organic chicken livers
- 2 Tbsp schmaltz
- 2 Tbsp unsalted butter (or margarine, if dairy-free)
- 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.
Nutrition
Serving: 0.25cup | Calories: 165kcal | Carbohydrates: 4g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 276mg | Sodium: 214mg | Potassium: 215mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 6625IU | Vitamin C: 15mg | Calcium: 26mg | Iron: 6mg
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