📝 About This Recipe
A cornerstone of Ashkenazi soul food, this chopped liver is a velvety, rich, and deeply savory spread that balances the mineral earthiness of poultry with the sweetness of slow-caramelized onions. Using traditional schmaltz (rendered chicken fat) provides an incomparable depth of flavor that modern oils simply cannot replicate. This recipe honors the old-world technique of hand-chopping to achieve a rustic, chunky-yet-creamy texture that melts on the tongue.
🥗 Ingredients
The Core Components
- 1 pound Chicken Livers (fresh, cleaned, and patted dry)
- 3 Large Yellow Onions (thinly sliced)
- 4 Hard-Boiled Eggs (peeled)
- 1/2 cup Schmaltz (Rendered Chicken Fat) (plus more if needed for texture)
Seasoning and Aromatics
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (coarse grind preferred)
- 1/4 teaspoon Sweet Paprika (optional, for a hint of color and warmth)
- 1 tablespoon Manischewitz or Sweet Concord Grape Wine (to deglaze the pan)
For Garnish and Serving
- 2 tablespoons Fresh Parsley (finely chopped)
- 2 tablespoons Gribenes (Chicken Cracklings) (optional but highly recommended)
- 1 loaf Challah Bread or Rye Crackers (for serving)
👨🍳 Instructions
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1
Prepare the livers by rinsing them under cold water and patting them thoroughly dry with paper towels. Remove any connective tissue or green-tinged spots, as these can be bitter.
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2
In a large heavy-bottomed skillet, melt 1/4 cup of the schmaltz over medium heat until shimmering.
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3
Add the sliced onions to the skillet with a pinch of salt. Cook them slowly, stirring occasionally, for 20-25 minutes until they are deep golden brown and caramelized. Do not rush this; the sweetness of the onions is vital.
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4
Once the onions are caramelized, use a slotted spoon to remove about 3/4 of them from the pan and set aside in a large bowl. Leave the remaining onions and 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. If the pan looks dry, add another tablespoon of schmaltz.
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6
Sear the livers for about 3-4 minutes per side. They should be browned on the outside but still slightly pink and tender in the center. Overcooking will result in a grainy, dry texture.
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7
During the last minute of cooking, splash the sweet wine into the pan, scraping up any browned bits (fond) from the bottom.
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8
Remove the skillet from the heat and allow the livers and remaining onions to cool for about 10 minutes.
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9
Traditional Method: On a large wooden cutting board, place the cooked livers, all the onions, and the hard-boiled eggs. Using a double-handled mezzaluna or a sharp chef's knife, begin chopping the ingredients together.
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10
Continue chopping until the mixture reaches your desired consistency. It should be cohesive but still have visible bits of egg and onion for texture.
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11
Transfer the mixture to a bowl and fold in the remaining melted schmaltz, salt, pepper, and paprika. The mixture will firm up as it chills, so it should look a bit looser than you think.
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12
Taste and adjust seasoning. Chopped liver requires a generous amount of salt and pepper to shine once chilled.
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13
Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld and the schmaltz to set the spread.
💡 Chef's Tips
For the best flavor, always use schmaltz rather than vegetable oil; it provides the 'soul' of the dish. Avoid using a food processor if possible, as it can turn the liver into a gummy paste; hand-chopping ensures a superior rustic texture. If you must use a food processor, use the pulse function sparingly and process the eggs separately to keep them from disappearing. Always let the liver come to room temperature for 15 minutes before serving to unlock the full aroma of the fat and spices. If the mixture feels too dry after chilling, fold in an extra tablespoon of room-temperature schmaltz.
🍽️ Serving Suggestions
Serve a generous scoop on a slice of fresh, toasted egg challah or marble rye bread. Accompany with quick-pickled red onions or classic deli-style half-sour pickles to cut through the richness. Pair with a glass of dry Riesling or a crisp seltzer with lemon. Top with crispy gribenes (fried chicken skin) and a sprinkle of fresh parsley for a gourmet touch. Include it as part of a traditional Seder plate or a Shabbat appetizer spread.