Chopped liver was born out of necessity. Jewish people living in this region were both poor and Kosher, which meant the couldn’t eat chicken with dairy. So instead, they used the rendered fat (schmaltz), livers, and the eggs of chickens to create this economical and completely delicious appetizer. Spread over crackers or small pieces of pumpernickel or rye bread for a great appetizer. A well made chopped liver will have Bubbies all over the world kvelling!

Chopped Chicken Liver

This a quick and easy recipe to make and is an interesting addition to any appetizer table. Vegetable oil can certainly replace the schmaltz but the subtle increase in flavor makes it worth the extra effort. Serve it with a small dark or rye bread for authenticity or any kind of cracker. Matzo is the traditional accompaniment.

5 from 3 votes

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Course: Appetizer, Dip

Cuisine: Eastern European, German, Jewish

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: cups

Author: My Hungry Traveler

Equipment

Food Processor or blender
Large skillet
Medium saucepan
Bowl filled with ice cold water

Ingredients

1 lb Chicken livers, cleaned, rinsed, drained, patted dry
2 large Onions, peeled and chopped in food processor or by hand
4 tbsp Schmaltz or equal parts butter & vegetable oil
5 large Eggs, hard boiled and peeled
1 pinch Paprika
Kosher salt and black pepper

US Customary – Metric

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Instructions

Boil livers in water for 5 minutes. Remove to a plate to cool.
Heat half the schmaltz (or butter-oil) in a large skillet over low heat. Sauté onions until they caramelize and get sweet, 20 to 30 minutes. When done, place onions in the food processor bowl.
In the same pan, add the remaining schmaltz and fry the chicken livers on medium-low heat for 15-20 minutes. They are done when they are firm and grey on the outside with a little pink color still showing in the middle.
At the same time, boil eggs for 7 minutes, remove from heat, and cover for 15 minutes. Shock eggs in ice cold water and peel.
When the livers are ready, let them cool slightly then coarsely chop the livers and onions in the food processor. Put eggs in a bowl and mash with a fork or potato masher. Add liver mixture to eggs and mix together. Season with salt, pepper, and paprika. Mix well.
Cover chopped liver and refrigerate for a few hours r overnight for the flavors to meld. Remove from refrigerator 15 minutes before serving.