- 1 ½ lbs Chicken livers
- ¼ cup Schmaltzdivided
- 2 Onionlarge onions, sliced for a sweeter chopped liver, use up to 4 onions
- 5 Eggshard boiled eggs, peeled and diced divided
- Saltto taste
- Black pepperto taste
- 2 tbsp Parsleyminced fresh parsley for garnish optional
Optional:
- ½ cup Gribenes
Traditional Jewish Chopped Chicken Liver
Traditional Jewish Chopped Chicken Liver has to be one of the most delicious recipes of all time! Whenever I make it, I’m transported to my childhood kitchen. A few things to mention if you are thinking of making this recipe. Schmaltz is rendered fat which is used in Jewish cuisine for frying. Gribenes are crisp pieces of chicken skin which are the byproduct of rendering the fat to produce schmaltz. If I have time, I like to prepare my own schmaltz and gribenes ahead of time, but if I’m under pressure for time, I buy these ingredients from my local kosher market.
Caramelized onions give Jewish chopped liver its trademark savory-sweetness. Make sure you follow the recipe steps to ensure you have deep caramelized onions. Don’t rush the caramelization process. Give it the time it deserves. After all, good things are worth waiting for, right?
To make Traditional Jewish Chopped Chicken Liver, you will need the following ingredients:
Steps to make Traditional Jewish Chopped Chicken Liver
1 | Prepare the livers | 3 |
Cut away any tough pieces of liver, stringy tendons or discolored pieces of meat. | ||
2 | Sauté ½ the livers | 6 |
Melt 2 tablespoons of schmaltz in a large cast iron pan or skillet over medium heat. Sauté half of the chicken livers in the skillet for 3 minutes on each side. Season generously with salt and pepper halfway through the cooking process. | ||
3 | Place cooked liver in a bowl | 1 |
Once the livers are brown on the outside and firm to touch, place them in a mixing bowl along with the leftover schmaltz from the pan. | ||
4 | Cook the remaining livers | 6 |
Add another 2 tablespoons of schmaltz to the skillet and repeat the process with the remaining livers | ||
5 | Add the onion to the skillet | 10 |
Add 2 large sliced onions to the schmaltz juices in the skillet. Cover and cook the onion undisturbed over medium heat for 10 minutes. | ||
6 | Caramelize the onions | 40 |
Reduce the heat to low. Remove the lid from the skillet. Stir the onions, and continue to cook them for 30-40 minutes more to caramelize the onions. | ||
7 | Add onions to livers | 1 |
Transfer the caramelized onions to the livers in the mixing bowl. Add 4 of the diced hard boiled eggs and ½ cup of gribenes (if using). Season generously with salt and pepper. | ||
8 | Chop the liver | 10 |
Mince the liver mixture with a knife until it resembles a rough pâté. | ||
9 | Season | 1 |
Taste the liver once it is chopped. Adjust the seasoning by adding salt or pepper to taste. | ||
10 | Chill | |
Chill the liver in the refrigerator until serving. | ||
11 | Serve | |
Garnish with the remaining hard boiled egg and freshly chopped parsley. Serve with crackers, matzo, or on rye. | ||
Recipe Reviews
My husband is not a fan of the liver sadly, he said it was a bit too bitter for him but I liked it.
I don't know how I feel about this recipe, the eggs taste funny with the liver but the liver is good, so I think next time I just won't add any eggs, still 5 star worthy though.
Jewish food is my favorite for this reason, it's always unique and tasty!!
Now normally I absolutely HATE liver but this recipes way of making it really makes it taste good, I'll actually be making this again, thanks for changing my mind :)
Affordable and easy to make, will be making this wonderful liver recipe again next week.
Cooked this Jewish chicken liver and challah bread, loved both and will be sharing the recipe with a few of my Jewish friends.
Had this with some bread on the side and wine, was perfect for a light dinner.
My favorite traditional Jewish meal I've ever made, took little to no time at all and it's yummy.
This was super delicious, love it so much, very filling.
Well done! Verified!
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