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:
Cut away any tough pieces of liver, stringy tendons or discolored pieces of meat.
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.
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.
Add another 2 tablespoons of schmaltz to the skillet and repeat the process with the remaining livers
Add 2 large sliced onions to the schmaltz juices in the skillet. Cover and cook the onion undisturbed over medium heat for 10 minutes.
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.
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.
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!
