Chopped Liver

Chopped Liver

Print Friendly, PDF & Email

Chopped Liver is the quintessential Jewish comfort food and always a guilty pleasure!

Chopped Liver

By Gloria Kobrin Published: February 3, 2014

  • Yield:

  • 6 Cups
  • Cook time:

  • 55 mins


  • 2 Pounds Chicken Livers kashered*
  • 2 Extra Large Spanish Onions
  • 5 Tablespoons Vegetable Oil/chicken fat (schmaltz)
  • 6 large Eggs hard-boiled & peeled
  • Salt to taste


  • Large Skillet
  • Optional: Electric Food Processor


  1. Peel and slice onions thinly.
  2. Heat chicken fat /oil in skillet over medium flame. Sauté onions until they are golden brown-but not burnt. Add livers and stir together with onions for about five minutes.
  3. Chop livers, onions and eggs by hand or in a processor. If you use a processor, pulse it until you achieve the consistency you like for each ingredient before mixing them all together. Don’t over chop unless you want a smooth spread. Taste. Add salt if necessary. Chill. Serve chopped liver cold with rye bread, crackers or crudités.
  4. * To Kasher livers: Spread livers out on foil. Sprinkle generously with kosher salt. Put under top shelf of broiler for a few minutes or until salt has set. Remove livers, turn over, salt on the other side and return to broiler for a few minutes longer. Remove livers from broiler, rinse well and proceed with recipe. Discard foil and all juices that have gathered.

Leave a Comment

Your email address will not be published. Required fields are marked *