Chopped Liver (Gehakteh Leber)

Chopped Liver

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


  • 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


  1. Preheat broiler
  2. Rinse chicken livers in salt water and pat dry.
  3. 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
  4. 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
  5. 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
  6. Combine cooked liver, garlic and onions. Add hard boiled eggs, salt and pepper
  7. Puree mixture until smooth or hand chop if you prefer
  8. Serve chilled with Lucy’s Special Sauce
LUCY’S SPECIAL SAUCE Mix ketchup, paprika and mayonnaise in a bowl and serve with Chopped Chicken Liver and matzo crackers NOTE:  Koshering Liver info can be viewed here.



You shouls note tha in order to be kosher livers must be broiled not baked in order to remove all the blood.

Mark Richman

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!!!)

Peggy Goldsmith

using chicken livers for chopped liver is like eating paste. they are mushy.

Don Peabody

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????

Vickie Bishop

Not a fan of chopped liver had to fix it everyday for my niece from 1968 to 1973

Jim Pereira

This is the name of the recipe on this site Schmaltz & Gribenes .

Joanne Pelc

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


sometimes I use Calf liver, don’t use beef its too strong of a taste. Mostly use chicken liver, don’t find it mushy


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!

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