Chopped Liver Recipe (with Video)

Chopped Liver Recipe: When it comes to traditional Jewish comfort food, few dishes are as beloved—and as surprisingly delicious—as chopped liver.

This classic appetizer is rich, savory, and surprisingly simple to make at home. If you’ve only had the store-bought version, you’re in for a treat with this homemade recipe.

Whether you’re preparing it for a holiday, Shabbat dinner, or just to satisfy a craving, this guide will walk you through everything you need to know, step by step.

What is Chopped Liver?

Chopped liver is a traditional Jewish dish made primarily from cooked chicken livers, onions, and hard-boiled eggs, all chopped or blended together until creamy but still hearty. It’s typically served as a spread or dip with crackers, matzo, or rye bread. The flavor is rich and meaty with a deep umami taste, balanced by the sweetness of caramelized onions and the creaminess of eggs.

While liver may not be for everyone, chopped liver transforms this often-overlooked organ meat into something truly special. The balance of texture and flavor makes it irresistible when made right.

A Brief History of Chopped Liver

Chopped liver has been a staple in Ashkenazi Jewish households for centuries. Originating in Eastern Europe, this dish was developed out of necessity. Inexpensive and packed with nutrients, chicken livers became a go-to protein source. Jewish families perfected the art of elevating simple ingredients, turning them into rich, satisfying dishes—chopped liver being a prime example.

It’s traditionally eaten during Passover and Rosh Hashanah but has since become a popular year-round spread in Jewish delis and home kitchens alike. The dish even inspired the Yiddish phrase “What am I, chopped liver?”—a nod to how frequently it was overlooked as a side rather than a centerpiece.

Why You’ll Love This Recipe

Even if you’re on the fence about liver, this recipe might just convert you. Here’s why:

• Flavor-packed: The slow-cooked onions give it a sweet depth, while the livers offer a savory, rich profile.
• Nutrient-dense: Liver is packed with iron, vitamin A, and protein—superfoods in one bite!
• Customizable: You can adjust the texture, seasoning, or even add in extras like garlic or herbs.
• Easy to make: With just a few basic steps, you’ll have a gourmet-level spread.
• Make-ahead friendly: Chopped liver tastes even better after a day in the fridge.

Traditional vs Modern Chopped Liver Recipes

While the traditional version uses schmaltz (rendered chicken fat) for that authentic richness, modern adaptations might use olive oil or butter. You can keep it classic or lighten it up based on your preference.

Traditional Version:

• Uses chicken fat (schmaltz)
• Very finely chopped by hand
• Richer and denser

Modern Version:

• May use olive oil or other fats
• Blended for smoother texture
• Includes optional extras like garlic, herbs, or even a splash of wine

Both versions are absolutely delicious—choose what suits your palate!

List of Ingredients You’ll Need

Main Ingredients

• 1 lb chicken livers (fresh, cleaned)
• 2 large onions (yellow or sweet, finely sliced)
• 3 hard-boiled eggs
• 4 tablespoons schmaltz or oil (chicken fat preferred, but olive oil or butter work)
• Salt and black pepper to taste

Optional Add-ins for Flavor Variation

• 1 garlic clove (minced)
• Fresh parsley or chives (for garnish or mixing in)
• Splash of dry white wine (for deglazing the pan)
• Paprika or cayenne (for a kick)
• Pickles or horseradish (on the side)

Choosing the Best Chicken Livers

Quality makes a big difference here. Look for:

• Freshness: Avoid livers with a strong smell. They should be shiny and moist, not dull or dry.
• Color: Healthy chicken livers are dark reddish-brown, not gray.
• Organic or pasture-raised options for the best flavor and fewer additives.

Avoid frozen livers if possible—they tend to get watery and lose texture when cooked.

How to Clean Chicken Livers Properly

Cleaning chicken livers is a key step to avoid bitterness and improve flavor. Here’s how:

1. Rinse under cold water to remove blood and residue.
2. Pat dry thoroughly with paper towels.
3. Trim connective tissue or fat using kitchen scissors or a sharp knife.
4. Check for green spots (bile)—cut those out carefully, as they can be bitter.

Take your time with this step—it’s worth it!

Kitchen Tools You’ll Need

• Large sauté pan or skillet
• Food processor or sharp knife
• Mixing bowl
• Slotted spoon
• Spatula
• Cutting board
• Knife
• Container for storage

A food processor will make things quicker, but traditionalists might prefer to chop everything by hand for a chunkier texture.

Prepping the Ingredients

Sautéing the Onions

Onions are the heart of the flavor here.

• Heat 2 tablespoons of schmaltz or oil over medium-low heat.
• Add sliced onions and slowly caramelize them for 20–25 minutes, stirring occasionally.
• You want them golden brown, soft, and sweet—not burnt.

This step gives the chopped liver its iconic sweetness and depth.

Cooking the Chicken Livers

• In the same pan, push onions aside or remove them.
• Add the rest of the schmaltz/oil and the chicken livers.
• Sauté over medium-high heat for 5–7 minutes.
• Livers should be browned on the outside but slightly pink inside—do not overcook.

Once done, let them cool for a few minutes before mixing.

Step-by-Step Guide to Making Chopped Liver

Step 1: Prepping the Pan

Start with a wide skillet over medium heat. Add 2 tablespoons of schmaltz or oil. Let it heat up before adding the onions so they caramelize evenly.

Step 2: Cooking the Onions

Toss in the onions and cook them low and slow. Stir them occasionally and don’t rush—this is where flavor builds. If they start to stick, add a splash of water or broth.

Step 3: Cooking the Livers

Once onions are caramelized, transfer them to a bowl. Add more fat if needed, then place the livers into the pan. Sauté until browned but still tender inside. Season with salt and pepper. Optional: deglaze with a splash of wine.

Step 4: Mixing the Ingredients

Let the livers cool slightly. Then, in a food processor or by hand:

• Combine livers, onions, and chopped hard-boiled eggs.
• Pulse until you reach your desired consistency (chunky or smooth).
• Taste and adjust salt, pepper, or seasoning.

Step 5: Chilling Before Serving

Place your chopped liver in an airtight container and refrigerate for at least 1–2 hours. This helps the flavors blend and makes it easier to serve as a spread.

Tips for the Perfect Chopped Liver

Making chopped liver is simple, but a few pro tips can take it from good to absolutely amazing. Here’s how to ensure yours turns out perfectly every time:

• Don’t overcook the livers: This is the #1 mistake. Overcooked livers become dry and grainy. Aim for just a blush of pink in the center—they’ll finish cooking with residual heat.
• Caramelize, don’t rush the onions: The deeper the caramelization, the sweeter the flavor. Patience here really pays off.
• Balance the fat: Too much schmaltz and your dish will feel greasy. Too little and it’ll be dry. Adjust based on your taste and desired texture.
• Season as you go: Taste after blending. Sometimes livers can be bland on their own, so don’t skimp on salt and pepper.
• Let it rest: The flavor deepens after a night in the fridge. If you can wait, you’ll be rewarded with a more cohesive and rich taste.

Want to take it up a notch? Add a little garlic when you sauté the onions or mix in fresh chopped herbs before serving.

How to Serve Chopped Liver

You’ve made it—your chopped liver is ready! Now, how do you serve it?

Classic Serving Ideas

• On rye bread or challah: Simple, traditional, and always delicious.
• With matzo crackers: A Passover favorite.
• In lettuce cups: Great for low-carb or gluten-free diets.
• As part of a deli platter: With pickles, hard-boiled eggs, and cold cuts.

Creative Modern Twists

• Stuffed in mini pastry shells or phyllo cups: Fancy and fun for parties.
• On crostini with pickled onions: Adds tang and crunch.
• With a drizzle of balsamic reduction: A sweet and savory twist.
• As a sandwich spread: Add lettuce, tomato, and red onion on a toasted bun.

Get creative! The rich, meaty flavor pairs well with tart, sweet, or crunchy accompaniments.

Storage and Shelf Life

Once made, chopped liver stores very well—making it great for meal prep or entertaining. Here’s how to keep it fresh:

• Refrigerator: Store in an airtight container for up to 5 days. Let it come to room temperature before serving for best flavor and texture.
• Freezer: You can freeze chopped liver, though the texture may change slightly. Use within 1 month, and thaw in the fridge overnight before using.

Pro tip: Press plastic wrap directly on the surface before sealing the container. This reduces air contact and helps prevent discoloration.

Common Mistakes to Avoid

Even though this is a straightforward recipe, here are some common pitfalls:

1. Skipping the cleaning step: Not trimming and rinsing livers can lead to a bitter flavor.
2. Overcooking the liver: Dry, chalky liver will ruin your texture.
3. Undercooking the onions: Raw or barely sautéed onions will overpower everything.
4. Not chilling before serving: Warm chopped liver doesn’t have the same delicious spreadable texture.
5. Using poor quality livers: Always buy fresh, high-quality organ meats.

Avoid these, and you’re golden!

FAQs about Chopped Liver Recipe

1. Can I use beef liver instead of chicken liver?

Yes, but beef liver has a stronger, more metallic flavor. If you prefer a milder taste, stick with chicken livers. If using beef, you may want to soak it in milk first to reduce bitterness.

2. Is chopped liver healthy?

Absolutely! Liver is rich in iron, vitamin A, B12, and protein. However, it’s also high in cholesterol, so enjoy it in moderation as part of a balanced diet.

3. Can I make chopped liver without eggs?

You can, but the eggs help to lighten the texture and balance the richness. For an egg-free version, consider adding cooked mushrooms or mashed white beans as an alternative.

4. How do I make it kosher for Passover?

Make sure all your ingredients are certified kosher for Passover. Use kosher salt, Passover-approved oil or schmaltz, and serve with matzo instead of bread.

5. Can I make chopped liver vegan or vegetarian?

While not the real thing, you can make a vegetarian “mock” chopped liver using mushrooms, lentils, walnuts, and onions. The texture and flavor are surprisingly close!

Conclusion

Chopped liver may not be the flashiest dish on the table, but it’s one that delivers rich flavor, nostalgic comfort, and deep cultural roots in every bite. From the slow-cooked onions to the tender chicken livers, every step in this process builds toward a dish that’s far greater than the sum of its parts.

Whether you’re making it for a Jewish holiday, serving it at a family gathering, or just curious to try something new, this chopped liver recipe is the perfect guide. Simple ingredients, classic technique, and room for personalization—what’s not to love?

Give it a try and don’t be surprised if it becomes a new favorite in your kitchen.