Traditional Jewish Chopped Chicken Liver

a childhood favorite
A childhood favorite
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1 ½ lbs Chicken livers
¼ cup Schmaltz divided
2 Onion large onions, sliced for a sweeter chopped liver, use up to 4 onions
5 Eggs hard boiled eggs, peeled and diced divided
Salt to taste
Black pepper to taste
2 tbsp Parsley minced fresh parsley for garnish optional
½ cup Gribenes

Nutritional information

  • Optional:

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:

Ingridiens for Traditional Jewish Chopped Chicken Liver

Steps to make Traditional Jewish Chopped Chicken Liver


Prepare the livers


Cut away any tough pieces of liver, stringy tendons or discolored pieces of meat.


Sauté ½ the livers


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.


Place cooked liver in a bowl


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.


Cook the remaining livers


Add another 2 tablespoons of schmaltz to the skillet and repeat the process with the remaining livers


Add the onion to the skillet


Add 2 large sliced onions to the schmaltz juices in the skillet. Cover and cook the onion undisturbed over medium heat for 10 minutes.


Caramelize the onions


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.


Add onions to livers


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.


Chop the liver


Mince the liver mixture with a knife until it resembles a rough pâté.




Taste the liver once it is chopped. Adjust the seasoning by adding salt or pepper to taste.



Chill the liver in the refrigerator until serving.



Garnish with the remaining hard boiled egg and freshly chopped parsley. Serve with crackers, matzo, or on rye.

Traditional Jewish Chopped Chicken Liver is one of my favorite childhood dishes! Everytime I make it, I’m transported to our cosy kitchen where I grew up. Try it out soon and don’t forget to come back here afterwards and leave a comment to tell me what you think!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Recipe Reviews

Average Rating:
Total Reviews: 10
Angelique Lien

My husband is not a fan of the liver sadly, he said it was a bit too bitter for him but I liked it.

Amiya Kubicek

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.

Christiana Beights

Jewish food is my favorite for this reason, it's always unique and tasty!!

Taraji Benin

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 :)

Kadence Meher

Affordable and easy to make, will be making this wonderful liver recipe again next week.

Maryjane Jedziniak

Cooked this Jewish chicken liver and challah bread, loved both and will be sharing the recipe with a few of my Jewish friends.

Kaitlynn Hunnings

Had this with some bread on the side and wine, was perfect for a light dinner.

Maryam Tennesen

My favorite traditional Jewish meal I've ever made, took little to no time at all and it's yummy.

Taryn Roers

This was super delicious, love it so much, very filling.


Well done! Verified!

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