📝 About This Recipe
A cornerstone of the Rosh Hashanah table, this traditional Ashkenazi delicacy is the epitome of Jewish comfort food. Our version balances the rich, earthy depth of sautéed chicken livers with the sweet complexity of caramelized onions and the silky luxury of rendered chicken fat (schmaltz). It is a velvety, savory spread that honors heritage while providing a sophisticated start to your holiday feast.
🥗 Ingredients
The Core Elements
- 1 pound Chicken Livers (fresh, cleaned, and patted dry)
- 2 large Yellow Onions (halved and thinly sliced)
- 3 large Hard-Boiled Eggs (peeled)
- 4-5 tablespoons Schmaltz (Rendered Chicken Fat) (homemade preferred; can substitute with vegetable oil if necessary)
Seasoning & Aromatics
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
- 1/4 teaspoon Sweet Paprika (for a hint of color and warmth)
- 1 tablespoon Dry Sherry or Brandy (optional, for deglazing)
For Serving & Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 2 tablespoons Gribenes (Chicken Cracklings) (optional, for crunch)
- 1 loaf Challah Bread (sliced or torn)
- 4-5 pieces Radishes (thinly sliced for garnish)
👨🍳 Instructions
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1
Begin by cleaning the chicken livers thoroughly. Remove any green bile spots or connective tissue, then rinse under cold water and pat extremely dry with paper towels to ensure a good sear.
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2
Heat 2 tablespoons of schmaltz in a large heavy-bottomed skillet over medium heat. Add the sliced onions and a pinch of salt.
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3
Sauté the onions slowly, stirring occasionally, for about 15-20 minutes until they are deeply caramelized and golden brown. If they stick, add a teaspoon of water to deglaze.
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4
Once the onions are jammy and sweet, remove them from the skillet and set aside in a medium bowl.
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5
In the same skillet, add another 1-2 tablespoons of schmaltz and increase the heat to medium-high.
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6
Add the chicken livers in a single layer. Sear them for 3-4 minutes per side. They should be browned on the outside but still slightly pink and tender in the middle (don't overcook them or they will become grainy).
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7
If using sherry or brandy, pour it into the pan now to scrape up the flavorful browned bits (fond) from the bottom. Let the liquid evaporate for 1 minute.
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8
Remove the skillet from the heat and let the livers cool slightly for 5-10 minutes.
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9
Traditional method: Use a hand-cranked meat grinder or a sharp chef's knife to finely chop the livers, caramelized onions, and hard-boiled eggs together on a large cutting board.
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10
Modern method: Place the onions, livers, and eggs in a food processor. Pulse 5-8 times until the desired consistency is reached—it should be chunky-smooth, not a complete purée.
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11
Transfer the mixture to a bowl and fold in the remaining tablespoon of schmaltz, salt, pepper, and paprika. The extra schmaltz adds a beautiful sheen and luxurious mouthfeel.
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12
Taste and adjust seasoning. Chopped liver often needs more salt than you think, especially once chilled.
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13
Cover tightly with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.
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14
Before serving, give it a quick stir. If it seems too stiff, add another teaspoon of room-temperature schmaltz.
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15
Garnish with fresh parsley, sliced radishes, and gribenes if available. Serve chilled or at room temperature.
💡 Chef's Tips
Always use fresh chicken livers for the best flavor; frozen ones can sometimes release too much moisture. Don't skip the schmaltz—it is the 'soul' of the dish and provides a flavor profile that oil or butter cannot replicate. For the best texture, avoid over-processing in the food processor; a little bit of 'bite' is what distinguishes a great chopped liver from a pâté. If you are observant of Kosher laws, ensure your livers are broiled over an open flame to remove blood before sautéing. This dish is actually better the next day, so plan to make it 24 hours in advance of your Rosh Hashanah dinner.
🍽️ Serving Suggestions
Serve alongside warm, thick slices of braided Challah bread. Pair with crisp matzah crackers for a satisfying textural contrast. Accompany with a side of spicy brown mustard or beet-horseradish (chrein). Offer a plate of sour pickles and sliced raw onions to cut through the richness. A glass of off-dry Riesling or a traditional seltzer with lemon pairs beautifully.