Chopped liver is a staple on holiday tables during Passover and Rosh Hashanah, as well as served up deliciously at Jewish delis across the country. It is a beloved, old-world dish born out of the desire to use every part of the animal — even the livers. And so its origins are quite humble. Still, the result of the livers with fried onions, oil or schmaltz, and either eggs or vegetables is a super rich spread fit for a king. (Also, it’s really quite easy to make!)
I think the secret to great chopped liver is lots of fried onions, a little bit of schmaltz and not over-broiling the livers. According to rules of kashrut livers, must be fully cooked. But if you cook them exactly the right amount of time, or just slightly under, the liver result is much richer than if you over-broil them and dry them out.
You can buy schmaltz (chicken fat) in most grocery stores or butcher shops, but it is also very easy to make. The basic method is to cook pieces of chicken skin and fat in a pan with a little water and lots of onions very low and slow until the fat is release. Strain the fat, and it’s ready for chopped liver! The bits of onion and fried chicken skin are known as gribenes and are absolutely delicious eaten on the side. Think of them like Jewish pork rinds.
Follow this simple, classic recipe and you’ll be schmearing chopped liver before you know it. We love it on pletzl, an Ashkenazi flatbread topped with onion and poppy seeds.
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If you have non-meat eaters in your midst, this vegan chopped liver with mushrooms and miso is just as rich and flavorful as the real deal. And this simple mock chopped liver recipe with mushroom and walnuts is a cinch to whip up.
Note: The chopped liver can be kept refrigerated in an airtight container for up to four days.
This is not a classic version of chopped liver. Firstly leave out the wine and replace with chicken broth. No need for thyme i use some ground ginger. Up the amount of eggs. At least 3 are needed in my opinion. You can also add a third onion. Finally add a little stale bread or challa.
Excellent recipe, definitely use the schmaltz if you’re able.
You never said what type of liver, beef or chic
Chicken! Thanks for catching; we’ve updated the recipe.
It’s says chicken livers on the first line of the ingredients
Dear Shannon,
Loved the chopped liver recipe and all that you do!
Since we all have “secret ingtedients”, I will share my mother’s with you and all noshers. She would add some ritz crackers which gave the dish a smoother texture as well as expanding the amount to feed more people.
Remember the meat grinder before the food proceessor? Thank you again, Bonnie
Why hard boiled eggs in the mixture?
Very similar to the way I make chopped liver except I use cumin in addition to sage and I don’t use the wine/brandy, I’d think it would a) make it sloppy and b) corrupt the delicious flavor of the liver/onion/schmaltz mixture! I also use three eggs but I add them in during the processing.