📝 About This Recipe
A quintessential cornerstone of Ashkenazi Jewish cuisine, this chopped liver is a rich, velvety masterpiece that balances the earthy depth of poultry with the sweet, jammy notes of caramelized onions. Unlike a smooth French pâté, this version celebrates a rustic, hand-chopped texture and the incomparable 'liquid gold' known as schmaltz. It is a soulful, nostalgic appetizer that embodies the warmth of a holiday gathering.
🥗 Ingredients
The Core Ingredients
- 1 pound Chicken Livers (fresh, cleaned, and patted dry)
- 2 pieces Large Yellow Onions (halved and thinly sliced)
- 3 pieces Hard-Boiled Eggs (peeled)
The Fat and Flavor
- 4-5 tablespoons Rendered Chicken Fat (Schmaltz) (plus extra for drizzling if desired)
- 2 tablespoons Gribenes (optional crispy chicken skin bits for texture)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (coarsely ground)
- 1/4 teaspoon Sweet Paprika (for a hint of color and warmth)
For Garnish and Serving
- 1 small bunch Fresh Parsley (finely chopped)
- 4-5 pieces Radishes (thinly sliced into rounds)
👨🍳 Instructions
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1
Begin by cleaning the chicken livers; remove any connective tissue or green-tinged spots (bile), then rinse under cold water and pat them thoroughly dry with paper towels.
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2
In a large heavy-bottomed skillet, melt 3 tablespoons of the schmaltz over medium heat until it shimmers.
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3
Add the sliced onions to the skillet with a pinch of salt. Cook them slowly, stirring occasionally, for about 15-20 minutes until they are a deep golden brown and caramelized. Do not rush this; the sweetness of the onions is vital.
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4
Using a slotted spoon, remove the caramelized onions from the pan and set them aside in a large mixing bowl, leaving the flavored fat in the skillet.
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5
Increase the heat to medium-high. Add the chicken livers to the skillet in a single layer. Sear them for about 3-4 minutes per side.
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6
The livers should be browned on the outside but still slightly pink and tender in the center. Avoid overcooking, as this makes them grainy and bitter.
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7
Transfer the cooked livers and any remaining fat from the pan into the bowl with the onions. Let them cool for about 10 minutes.
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8
Place the hard-boiled eggs into the bowl with the liver and onions.
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9
Using a sharp chef's knife or a traditional double-bladed 'mezzaluna' in a wooden bowl, begin chopping the ingredients together. Aim for a cohesive but slightly chunky texture; it should not be a smooth purée.
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10
Fold in the remaining schmaltz, salt, black pepper, and paprika. Adjust seasoning to taste, keeping in mind that flavors mute slightly once chilled.
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11
If using gribenes, fold them in now for a delightful salty crunch.
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12
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to marry and the schmaltz to set.
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13
Before serving, give the mixture a gentle stir. If it feels too stiff, add a teaspoon of room-temperature schmaltz to loosen it.
💡 Chef's Tips
Always use schmaltz (chicken fat) instead of oil or butter for the most authentic flavor profile. If you must use a food processor, use the 'pulse' setting very carefully to avoid turning the dish into a liquid paste. For those following kosher dietary laws, ensure the livers are broiled over an open flame to remove blood before sautéing. If the liver tastes too 'iron-heavy,' a tiny splash of sweet Manischewitz wine added during the chopping process can balance it perfectly. Don't skip the cooling period; chopped liver served warm lacks the depth and texture of the chilled version.
🍽️ Serving Suggestions
Serve on thick slices of fresh, seeded rye bread or toasted challah. Pair with crispy matzah crackers for a classic Passover-style presentation. Accompany with a side of sour pickles and spicy brown mustard to cut through the richness. Serve alongside a salad of bitter greens or sliced raw radishes for a refreshing contrast. A chilled glass of seltzer with lemon or a dry white wine like Riesling complements the dish beautifully.