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.
IngredientsCHOPPED 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
InstructionsCHOPPED 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