Best 9 Old Country Chopped Liver Recipes

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If you're looking for a traditional Jewish appetizer that's packed with flavor, look no further than chopped liver. This delectable spread is made from chicken or beef livers that are cooked, chopped, and combined with a variety of seasonings and ingredients. The result is a smooth, creamy, and flavorful dish that can be enjoyed on crackers, bread, or vegetables.

This article provides two recipes for chopped liver: a classic recipe and a modern recipe. The classic recipe uses chicken livers, hard-boiled eggs, onions, and schmaltz (rendered chicken fat). The modern recipe uses beef livers, hard-boiled eggs, onions, and mayonnaise. Both recipes are easy to follow and can be made in about 30 minutes.

In addition to the two main recipes, this article also includes a recipe for a vegetarian chopped liver. This recipe uses mushrooms, walnuts, and sunflower seeds instead of chicken or beef livers. It's a great option for those who are looking for a meatless alternative.

No matter which recipe you choose to make, you're sure to enjoy this delicious and versatile dish. Chopped liver is a great appetizer for parties or gatherings, and it's also a great way to use up leftover chicken or beef livers. So next time you're looking for a tasty and easy-to-make appetizer, give chopped liver a try.

Here are our top 9 tried and tested recipes!

CLASSIC JEWISH CHOPPED CHICKEN LIVER RECIPE



Classic Jewish Chopped Chicken Liver Recipe image

With just chicken liver, hard-boiled eggs, onion, and fat, a world-class spread can be yours. This chopped liver recipe helps you get the result you want, whether it's more savory or more sweet.

Provided by Daniel Gritzer

Categories     Appetizers and Hors d'Oeuvres     Sides     Snacks

Number Of Ingredients 9

1 pound (454g) chicken livers
Kosher salt
1/4 cup (60ml) schmaltz , plus more as needed (see note)
1 large (8-ounce; 225g) yellow onion, finely minced
3 large hard-boiled eggs , peeled
1/4 cup gribenes (browned, crispy bits of fat and onion left over from making schmaltz), finely minced (optional)
Freshly ground black pepper
Additional minced gribenes and hard-boiled egg, for garnish (optional)
Matzo or other crackers, for serving

Steps:

  • If Using a Grill for the Livers: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Proceed to step 3.
  • If Using a Broiler for the Livers: Preheat broiler and move oven rack to highest position. Oil a slotted broiler pan, or a wire rack set in a rimmed baking sheet.
  • Using a paring knife, clean livers well of any fat, green spots, or large veins. Season all over with kosher salt. If using a grill, grill livers over high heat, turning frequently, until they are very lightly charred in spots and only the last traces of pink remain in their centers. If using the broiler, arrange livers on the prepared broiler pan or wire rack and broil, turning frequently, until exteriors are well-browned and only the last traces of pink remain in the centers. (If you are unsure about whether the livers are done, cut them open to check.) Remove from oven or grill and set aside.
  • Scrape minced liver and egg mixture into a mixing bowl. Scrape in cooked onion, along with all of the cooking fat. Add minced gribenes, if using. Stir until thoroughly combined, seasoning with salt and pepper as you go.
  • Add as much extra schmaltz as needed, 1 tablespoon at a time, to reach desired consistency. Exactly how much this is will depend on several variables, including your personal preference, though we recommend that chopped liver be spreadable and moist, not dry and crumbly.

Nutrition Facts : Calories 118 kcal, Carbohydrate 3 g, Cholesterol 200 mg, Fiber 0 g, Protein 10 g, SaturatedFat 1 g, Sodium 136 mg, Sugar 1 g, Fat 7 g, ServingSize Makes about 1 quart, UnsaturatedFat 0 g

CHOPPED LIVER



Chopped Liver image

Provided by Ruth Joseph

Categories     Condiment/Spread     Food Processor     Chicken     Egg     Appetizer     Chill     Advance Prep Required     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6–8

Number Of Ingredients 9

5 organic free-range eggs
1 lb chicken livers, trimmed (remove any green spots carefully)
2 large onions, sliced
1 tablespoon olive oil (or 1 tablespoon schmaltz, see below)
a few gribenes (optional), see below
1/2 cup fresh flat-leaf parsley, finely chopped
2 tablespoons Kiddush wine, brandy or chicken stock
salt and freshly ground black pepper
a little paprika, to garnish

Steps:

  • Hard-boil the eggs for 10 minutes, drain, and set aside to cool. In a large frying pan, gently cook the onions in the oil (or schmaltz) until soft and golden. Increase the heat, add the livers, and stir for a few seconds so that they absorb the flavor of the onion. Either pour the mixture into a food processor and process to a coarse or smooth paste with the gribenes (if using), or pass the mixture through an old-fashioned grinder. Scoop into a bowl. Grate the eggs on the coarse side of a grater and add to the bowl, reserving a little of the grated egg for the garnish. Stir in the parsley and fold in gently. Moisten the mixture with some wine, brandy, or chicken stock, and season to taste with salt and pepper. Cover with plastic wrap and chill until needed. Serve in scoops on individual plates topped with a little grated egg and paprika for color, and generous pieces of fresh Friday-night challah.
  • To make gribenes and schmaltz
  • Remove the spare fat from a raw chicken and place in a pan. (There is usually a lump of fat around the neck, in an older bird at least.) Add 1 cup (8 oz) dairy-free margarine, 1 teaspoon salt, and 1 large onion (with the skin left on to enhance the golden color). Remove the skin from the chicken, cut into smallish pieces, and add to the pan. Set over very low heat and cook for 1 1/2-2 hours until all of the fat has been rendered gently out of the chicken skin. Remove the skin from the pan and drain on paper towels to form gribenes or crackling. Pour the fat (schmaltz) into a heavy-duty glass dish and store in the fridge until needed*. As the fat cools, a rich jelly will collect at the bottom of the dish. This jelly forms a delicious base for soup or sauces.
  • The fat (schmaltz) will keep for up to 6 weeks in the fridge. Store the gribenes in the fridge.

GRANDMA'S CHOPPED LIVER



Grandma's Chopped Liver image

Provided by Helene Cypress

Categories     Condiment/Spread     Food Processor     Chicken     Egg     Onion     Appetizer     Sauté     Quick & Easy     Chill     Gourmet     New York     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

6 hard-boiled large eggs, chilled
1 large onion, chopped
1 garlic clove, chopped
1/3 cup vegetable oil
1 lb chicken livers
2 1/4 teaspoons kosher salt
1 teaspoon black pepper

Steps:

  • Pulse eggs in a food processor until coarsely chopped and transfer to a large bowl, then chill, covered, until ready to use.
  • Cook onion and garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, about 20 minutes.
  • While onion cooks, trim and rinse livers and pat dry. (Halve any large pieces.) Add livers to onion and increase heat to moderately high, then sauté, stirring occasionally, until livers are just cooked through, 8 to 10 minutes (they should not be pink in center). Transfer mixture (including oil) to a shallow plate and cool to room temperature, about 20 minutes.
  • Pulse liver mixture in food processor until coarsely puréed, then stir into eggs, along with salt and pepper, until combined. Chill, covered, at least 1 hour, then season with more salt just before serving.

CHOPPED CHICKEN LIVERS



Chopped Chicken Livers image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound chicken livers, (preferably fresh)
6 tablespoon rendered chicken fat (schmaltz), recipe follows
1 cup coarsely chopped onion
2 teaspoon kosher salt plus more
Freshly ground pepper
2 hard-cooked large eggs, finely chopped
8 ounces chicken fat and/or skin, cut into small pieces
1 sprig fresh thyme or 1/4 teaspoon dried thyme
1 clove garlic, minced
2 tablespoons cold water

Steps:

  • Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
  • In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
  • Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
  • Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
  • Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
  • In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
  • Yields: about 1/2 cup

CHOPPED LIVER



Chopped Liver image

Provided by Ina Garten

Categories     appetizer

Time 25m

Yield 5 cups

Number Of Ingredients 10

2 pounds chicken livers
1 cup rendered chicken fat
2 cups medium-diced yellow onion (2 onions)
1/3 cup Madeira wine
4 extra-large eggs, hard-cooked, peeled, and chunked
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

  • Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
  • In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
  • Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.

CHOPPED LIVER



Chopped Liver image

Provided by Food Network

Time 30m

Yield 6 appetizer servings

Number Of Ingredients 7

2 medium onions, diced
1/2 cup chicken fat
1 pound chicken livers, trimmed of membrane
Salt and pepper
Grated Black Radish
Lettuce leaves
Matza Crackers

Steps:

  • Saute onions in 1 tablespoon chicken fat, until soft. Add liver and saute about 5 minutes or until liver is cooked. Allow mixture to cool. Chop and add salt and pepper. Add enough remaining chicken fat so that mixture holds together. Season with salt and pepper. Serve with grated black radish on lettuce leaves with crackers.;

CHOPPED LIVER



Chopped Liver image

Provided by Florence Fabricant

Categories     appetizer

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 6

5 tablespoons rendered chicken fat (following recipe)
2 cups sliced onions
1 pound chicken livers
3 hard-cooked eggs
Cracklings left from rendering chicken fat (following recipe)
Kosher salt and freshly ground pepper

Steps:

  • Melt all but one tablespoon of the chicken fat in a large, heavy skillet. Add the onions and saute over medium-low heat until they are golden and just beginning to brown around the edges. Stir the onions frequently so they will cook evenly. Remove the onions from the pan and set aside in a dish, draining as much of the fat as possible back into the pan.
  • Trim the chicken livers of any connective tissue or membranes and pat them dry with paper towels. Saute the livers in the fat left in the pan over medium heat until they are lightly browned on the outside and no longer pink in the middle. Remove from heat.
  • Combine the livers, including all the pan drippings, with the onions, hard-cooked eggs and cracklings (if you are using them) in a bowl. Finely chop all the ingredients either by hand, by putting them through a meat grinder or by placing them in a food processor and pulsing them briefly to a medium-coarse texture.
  • Season the mixture to taste with salt and pepper and add the remaining tablespoon of chicken fat. Cover and serve within two hours or refrigerate but allow to come to room temperature before serving.

CHOPPED LIVER



Chopped Liver image

This chopped liver recipe from Josh Russ Tupper of Russ and Daughters is used to make his popular Oy Vey Schmear sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Makes about 3 pounds

Number Of Ingredients 7

1/3 cup rendered and strained chicken schmaltz
2 tablespoons plus 2 teaspoons vegetable oil
1 cup Josh Russ Tupper's Caramelized Onions
2 1/2 pounds raw chicken livers, gall bladder removed, lobes cut in half, or quarters if large
Coarse salt and freshly ground black pepper
1/2 cup finely chopped onions
2 hard-boiled large eggs, peeled and chopped

Steps:

  • Rinse livers under cold water to remove blood; drain. Heat a medium skillet over medium-high heat and add schmaltz and 2 tablespoons vegetable oil. Add caramelized onions. Cook, stirring, until beginning to brown, about 3 minutes.
  • Add livers to skillet and season with salt. Cook, stirring, until livers begin to brown and insides are pink throughout, 15 to 20 minutes. Transfer livers to a plate to cool slightly, about 10 minutes.
  • Meanwhile, in a small skillet, heat remaining 2 teaspoons vegetable oil. Add chopped onions and cook, stirring, until golden brown; remove from heat and set sauteed onions aside.
  • Place cooled livers and caramelized onions in the bowl of a food processor; pulse until well combined. Transfer to a medium bowl. Stir in hard-boiled eggs, sauteed onions; season with salt and pepper. Refrigerate at least 3 hours before using.

SIMPLE CHOPPED LIVER



Simple Chopped Liver image

A simple and delicious chopped liver! My family looks forward to finding this on our table during special holidays.

Provided by KarenTheMiltch

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 2h40m

Yield 8

Number Of Ingredients 6

2 eggs
2 tablespoons canola oil
salt to taste
1 pound chicken livers, rinsed and trimmed
2 onions, chopped
1 pinch white sugar

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
  • Meanwhile, heat the canola oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 5 to 10 minutes more. Place onion on a plate and set aside. Stir chicken livers into the same skillet. Cook until no longer pink in the center and the juices run clear. Place chicken livers on the same plate as the onions and allow to cool completely.
  • Place chicken livers and onion in a food processor. Process until desired texture is achieved. Place liver mixture into a bowl and season with salt and sugar. Stir in the chopped eggs. Chill before serving.

Nutrition Facts : Calories 121 calories, Carbohydrate 3.1 g, Cholesterol 251.3 mg, Fat 7.1 g, Fiber 0.5 g, Protein 10.8 g, SaturatedFat 1.4 g, Sodium 46.2 mg, Sugar 1.4 g

Tips:

  • Use the freshest ingredients possible. This will ensure that your chopped liver is flavorful and delicious.
  • Don't overcook the chicken livers. Cook them just until they are cooked through, or they will become tough and dry.
  • Chop the chicken livers finely. This will help to create a smooth and creamy texture.
  • Add plenty of seasonings. Chopped liver is a blank canvas for flavors, so don't be afraid to experiment with different spices and herbs.
  • Chill the chopped liver before serving. This will help to firm it up and make it easier to spread.

Conclusion:

Chopped liver is a delicious and versatile dish that can be enjoyed as a spread, a dip, or a main course. It is also a great way to use up leftover chicken livers. With so many different ways to make it, you are sure to find a recipe that you love. So next time you are looking for a quick and easy appetizer or snack, give chopped liver a try. You won't be disappointed.

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