We love Chopped Liver. So earthy and rich, a single bite is a reminder of all the flavors of classic Jewish cooking. We developed this recipe because it is “fast and fun” to make and is so tasty. Our friends look forward to it each year.
My favorite part of the recipe is Lucy’s Special Sauce. Lucy began to make this when she was 5 years old. She was so cute and proud, and I am still thrilled when she joins me to make this dish.
1 quart
Ingredients
CHOPPED CHICKEN LIVER- 1 lb chicken livers
- 8 garlic cloves, peeled (do not chop)
- 2 large onions, chopped
- 4 tbsp schmaltz (or olive oil)
- 4 hard boiled eggs, peeled and chopped
- 1 tsp salt + extra salt for rinsing livers
- ¼ tsp black pepper
- 1/2 cup of ketchup
- 1 tbsp paprika
- 1/3 cup mayonnaise
Instructions
CHOPPED CHICKEN LIVER- Preheat broiler
- Rinse chicken livers in salt water and pat dry.
- Toss livers and garlic with 1 tbsp of the schmaltz and broil them on a foil-lined pan for 10 minutes or until the livers are browned on the outside and cooked through on the inside (cut one open to check - should not be pink inside). Turn occasionally to ensure they don't burn
- While the livers and garlic are cooking, sauté onions in the remaining 3 tbsp of schmaltz in a large skillet on medium heat until golden brown
- When the livers and garlic are done, add them to the sauté pan, stir in with the onions and cook for another 3-4 minutes, stirring occasionally
- Combine cooked liver, garlic and onions. Add hard boiled eggs, salt and pepper
- Puree mixture until smooth or hand chop if you prefer
- Serve chilled with Lucy’s Special Sauce
Love your resipes
You shouls note tha in order to be kosher livers must be broiled not baked in order to remove all the blood.
What is schmaltz?
Thanks for the resipets
Love the storys and recepies
It is chicken fat that is rendered down
Chicken. Fat
Rendered(clarified) chicken fat.
Love the recipes.
This site is absolutely fabulous!
Keep up the great work guyz.
Shcmaltz is is the FAT OF PIG…BETTER USE BUTTER
goose fat as well
I think of schmaltz as the by product of gribbenes! ?
Schmaltz is rendered chicken fat actually.
Please put me on your email recipe lists!
Thanks.
I will try your recipe when we get home after Sept. 16.
You can also microwave the livers for about 8-9 minutes!! Just a taste of schmaltz, also use a little Mayo, and small amount of onions, use just a touch of garlic. Also use about 6 hard boiled eggs. Run everything through your Grinder add a little more Mayo. (This recipe will keep you out of the HOSPITAL!!!)
Or gribenes the by product of schmaltz
Lard is from pig.
using chicken livers for chopped liver is like eating paste. they are mushy.
The way I learned it, you use equal amounts chicken and young beef liver. Mayo? Verboten! But just try to find organic schmaltz. Oi.
My mom added more pepper and a bit of cognac before blending. Loved it with black bread!
I use chicken livers now
But years ago it was beef liver
I don’t remember if it was calf liver or steer?
Any comment????
I always broiled them, my zoom taught me that. Shalom
I always boiled them. My Mom taught me that.
Not a fan of chopped liver had to fix it everyday for my niece from 1968 to 1973
I remember my grandmother who was from Russia originally making chopped liver and borsct.
This is the name of the recipe on this site Schmaltz & Gribenes .
schmaltz is the chicken fat from the chicken, you place in frying pan and it becomes like a oil. Its really good, I sautés my onions in it, then I fry my chicken livers in it, I don’t use the broiler, Think it makes the liver dry
you don’t use lard from pig! you use the fat from the chicken
I don’t put garlic in my chopped chicken liver, neither does my kosher deli.
sometimes I use Calf liver, don’t use beef its too strong of a taste. Mostly use chicken liver, don’t find it mushy
some stores sell in the freezer in the kosher section a can or jar of shmaltz
most likely you used calf, I use calf when not using chicken liver.. Beef is too strong of a liver taste
My family always used raw onion, and always, always, always used an old-fashioned hand crank meat grinder. I still have mine. Oh, and a little gribenes garnish wouldn’t hurt!
I get my schmaltz on Amazon. It is frear!