Chopped LiverSource Tori Avey

Chopped Liver

Serving 3 people

45 min


  • burger skillet skillet, food processor
  • chicken livers 1 1/2 lb chicken livers
  • hardboiled eggs 5 hardboiled eggs, peeled and diced (divided)
  • onion 1 large onion, coarsely chopped
  • salt and pepper Salt and black pepper to taste
  • schmaltz 1/4 cup schmaltz, divided
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How to make it

  1. Pour 2 tbsp schmaltz or oil into a skillet and heat over medium. Put half of the chicken livers into the skillet and fry them for about 3 minutes on each side (6 minutes total). Livers should be firm and browned on the outside while slightly pink on the inside. They will continue to cook internally after you remove them from the skillet; don’t overcook them, or they’ll turn dry. Season the livers generously with salt and pepper as they are cooking. When they are brown and firm, pour the livers into a medium-size mixing bowl along with the leftover schmaltz/oil from the pan. Put another 2 tbsp of schmaltz/oil into the skillet, heat it, and fry the remaining livers repeating the same process as above.
  2. Add the livers and leftover schmaltz/oil from the pan into the mixing bowl.*Note: If you plan to kosher your chicken livers by broiling them, you only need to sauté them in the skillet for about 1 minute on each side. Koshering the livers cooks them, so there is no need to sauté them for a long period of time. Be careful not to overcook or burn the livers, or they will become dry.The skillet should now be seasoned with schmaltz or oil, so you don't need to grease the pan again. Fry the chopped onion in the skillet over medium heat for 5-6 minutes until golden.
  3. Add the fried onion to the mixing bowl, along with 4 of the diced hard boiled eggs and the ½ cup of gribenes (optional). Season all ingredients generously with salt and pepper.Fit your food processor with a metal blade.
  4. Place all ingredients into the processor and pulse for about 30 seconds, stirring once halfway through processing, until a roughly textured paste forms. Taste the chopped liver.
  5. Add salt or pepper to taste, if desired, and pulse for a few more seconds to blend.
  6. Let mixture return to room temperature.Chill the chopped liver for 2 hours in the refrigerator.
  7. Garnish with remaining diced hardboiled egg and minced parsley.
  8. Serve as an appetizer with crackers, or on rye bread as a sandwich. If you want to make this dish gluten free, serve on GF bread or rice crackers. Store in a tightly covered container in the refrigerator.