chopped liver

Chopped Liver - traditional recipe for chopped chicken livers with schmaltz and gribenes. Deli-style Jewish holiday recipe for Passover, Rosh Hashanah, or just because.&nbsp;

Chopped Liver

lbs chicken livers

schmaltz, divided ((see note below))

onions, (sliced (for a sweeter chopped liver, use up to 4 onions))

eggs,

Salt, (to taste)

Black pepper, (to taste)

parsley

Prepare schmaltz and gribenes ahead of time, or purchase schmaltz from your local kosher market. Goose fat or duck fat can be used in place of schmaltz if desired. Prepare the livers by cutting off any tough pieces or stringy tendons. You should also cut away any pieces of liver that look discolored, yellow or strange. This is pretty much the worst prep job ever, as uncooked liver has a soft and slimy texture, so make sure this step is done by someone with a strong stomach.

Add 2 tbsp schmaltz or oil into a large cast iron or nonstick skillet and melt over medium heat. Put half of the chicken livers into the skillet and fry them for 3 minutes on each side (about 6 minutes total). Season the livers generously with salt and pepper as they are cooking. *Note: If you plan to kosher your chicken livers by broiling them prior to making chopped liver, you will 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.

After cooking, 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 will turn dry. When the livers are brown and firm, pour them into a medium-size mixing bowl along with the leftover schmaltz/oil from the pan. Add another 2 tbsp of schmaltz/oil to the skillet, melt it, and fry the remaining livers repeating the same process as above. Add the livers and leftover schmaltz/oil from the pan to the mixing bowl.

The skillet should now be seasoned with schmaltz or oil, so you don&#039;t need to grease the pan again. Add the onion slices to the skillet.Cover the skillet and let the onion cook undisturbed over medium heat for 10 minutes. This kick-starts the caramelization process.

Uncover the skillet, stir the onions, and continue to sauté them for another 30-40 minutes, adjusting heat as needed to keep the onions from burning. Ideally the onions should be deeply caramelized, tender and sweet - this is what gives Jewish chopped liver its trademark savory-sweetness.Don&#039;t try to speed up the caramelization process, it takes time-- and that&#039;s ok. Good things are worth waiting for. When the onions have reduced to about 1/3 of their original size and are soft, sweet, and golden, they&#039;re ready. 

Add the cooked onions 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.&nbsp;

Now it's time to chop all of the ingredients together into a blended mix. There are various schools of thought on the "right" way to chop liver. The old fashioned way is to chop it by hand with a knife, mincing and mincing until it resembles a rough pâté.&nbsp;

Another popular method is using a meat grinder. I use a meat grinding attachment on my Kitchen Aid mixer on the fine hole setting. Works like a charm.If you want to take a more modern approach, fit your food processor with a metal blade. Place all ingredients into the processor and pulse for about 30 seconds, stirring once halfway through processing, until a roughly textured paste forms. 

Whatever method you choose, it's important to taste the chopped liver once it is ground. Add salt or pepper to taste, if desired. Be a bit generous with the seasoning, as the liver is best served chilled and the seasoning won't taste as strong after chilling.

Chill the chopped liver in the refrigerator until ready to serve. Garnish with remaining diced hardboiled egg and minced parsley.&nbsp;

https://content.jwplatform.com/videos/EoP2ruox.mp4

Traditional recipe for chopped chicken livers with schmaltz, gribenes. Deli-style Jewish holiday recipe for Passover, Rosh Hashanah, or just because.

chicken

olive oil

shallots,

thyme leaves

cognac

salt

Heat the olive oil in a large, heavy...

Heat the olive oil in a large, heavy skillet over medium-high heat. When the oil is very hot, add the livers and sear until browned on one side, about 1 minute.

Turn the livers over, add the shallots to...

Turn the livers over, add the shallots to the pan, and continue to cook until the livers are browned on the other side, about 1 minute more. Add the thyme and cook, stirring, for another minute or so. Remove the pan from the heat and add 2 tablespoons of the schmaltz and ¼ cup of the cognac. Stir to deglaze the pan, scraping up any browned bits from the bottom of the pan.

Transfer the mixture to a food processor and...

Transfer the mixture to a food processor and let cool to room temperature. When livers are at room temperature, add the remaining 1/4 cup of schmaltz and the remaining 1/4 cup of cognac and process in the food processor until smooth.

Transfer the puree to 4 (4-ounce) ramekins or...

Transfer the puree to 4 (4-ounce) ramekins or a terrine large enough to hold it all.

Cover and refrigerate until ready to use (it...

Cover and refrigerate until ready to use (it will keep well in the refrigerator and can be frozen, as well).

Bring to room temperature before serving.

The collection of meat recipes below features meat or non-vegetarian ingredients. While the Mediterranean Diet does not focus heavily on meat, it is eaten in moderation. Each of these meat recipes features Mediterranean-inspired flavors, like chicken breast in a lemon basil marinade, turkey burgers mixed with a simple olive tapenade, chicken roasted in a delicious date syrup glaze, and more. There are tasty options for all of the meat-eaters in your life, and everything pairs well with the abundance of side dishes and salads that can also be found on my site.

Because we adhere to kosher guidelines as often as possible, you'll only find recipes here that contain beef and poultry, no pork.

meat

The skillet should now be seasoned with schmaltz or oil, so you don&#039;t need to grease the pan again. Add the onion slices to the skillet and reduce heat to medium low.Cover the skillet and let the onion cook undisturbed over medium low heat for 10 minutes. Check once or twice during cooking just to make sure they are not over-browning or starting to burn. The onions should be softening, but not darkening at this point. This &quot;steaming&quot; process kick-starts the caramelization needed for sweetness in the chopped livers.

Chopped liver, the Jewish version of chicken liver pâté, may not be as refined, but it&#39;s wonderfully flavorful and easy to make in your food processor.  

Grandma's Chopped Liver

chicken livers

eggs

olive oil (extra-virgin, divided; or chicken fat)

onion (finely chopped; 8 ounces)

garlic

Diamond Crystal kosher salt

black pepper

Place the chicken livers on paper towels to drain. Place the eggs in your food processor bowl.

Heat 2 tablespoons of the olive oil over medium-high heat in a large 12-inch skillet. Add the chopped onion and fry until golden, stirring occasionally, for about 5 minutes.

Add the garlic and cook for a few more seconds, just until no longer raw.

Using a spatula, transfer the skillet contents, including any remaining oil, to the food processor.

Add 2 more tablespoons of oil to the skillet. Add the chicken livers and cook them over medium heat (not higher, or they could burst) until brown on the outside and barely pink on the inside, about 3 minutes per side. Overcooked livers are dry and grainy (see notes below).

Use the spatula to transfer the skillet contents, including the livers, the oil, and any tasty bits left on the bottom of the skillet, to the food processor.

Add the salt and pepper. Process briefly, about 30 seconds, stopping once to scrape the sides and bottom with a spatula. You don&#39;t want the mixture to be as smooth as a liver pate. It should have a bit more texture.

Transfer the mixture to a serving dish. Cover and refrigerate it for at least two hours, allowing the flavors to meld. Don’t eat it while it&#39;s still warm! It won&#39;t be very good. It needs time to develop its deep flavor. Its flavor and texture greatly improve after a rest in the fridge.

Yeah ...this is a nice chopped liver recipe. It's a hit with the liver lovers in my family. I will make it again and recommend you try it! 

Thank you for sharing Vered!
BobB

I grew up in areas with heavy Jewish influences, but have never cooked for myself any of the dishes I enjoyed - until this recipe! After living in southern Africa for years I am feeling nostalgic for the offerings of a good U.S. Jewish delicatessen. Thank you for this recipe with its clear directions, which produced sumptuous results.

Great recipe. Just like Oma used to make.

I love chopped chicken liver and this recipe is way easy and delicious. I added a little more hand chopped hardboiled egg and a little red onion after it all came out of the processor. Really nice!!

I love chopped liver, and this is a great simple recipe. Just one quibble, you say it does not taste good when just made; the first thing I do when it comes out of the processor is a big serve on good bread. Chag Sameach Pesach.

Thank you great help. By the way, I chopped the livers by hand

Just what I had been hoping for. Wonderful!!!

This came out great. My food processor was a bit too efficient, so it was smoother than I want. I suggest using the pulse setting for a bit more control.

This recipe reminded me of my childhood. Absolutely perfect!

https://content.jwplatform.com/videos/mrVMmwfS.mp4

This unique chopped liver recipe is made with extra-virgin olive oil instead of chicken fat.

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