Feliz Cinco de Mayo, friends! As I have mentioned before, I love holidays. And El Cinco is up there in my list of favorites- give this girl a maraca, tub of guacamole and obligatory fake mustache and you have made me one happy Jew. But in case you are tired of noshing on chips and salsa and imbibing margaritas, WJWE has a little Jewish relief. I bring you chopped liver. For reals. Chopped liver is delicious and unless you are a vegetarian (in which case just wait until you try my meat free vegetarian chopped liver) you should give it a try. As Bubbe says, just eat it, you will like it. That way, next time someone asks you “What am I chopped liver??”, you can respond “You should be so lucky!”
Chopped liver is by no means a health food. You’re welcome. Try it on crackers or matzah, or it is also delicious spread on rye topped with some corn beef. Kosher pickle on the side. Drool. I promise I will get back to less heinous foods next week.
First, saute your onions until golden in 2 tbsps of oil or schmaltz (about 7 minutes). Next up, add your liver to the onions and cook until medium. There still should be pink inside- if you overcook them they dry out.
Delicious. Then, transfer just the livers into a food processor and pulse a few times until chopped (you don’t want your livers too mushy now do you?).
Almost done! Add onions into a large bowl with your liver, 1- 2 tablespoons of oil or schmaltz, salt and pepper and mix until combined. Mush up three of your eggs and add you the liver. Top with grated fourth egg and enjoy!
And equally as important as Cinco (if not more than), a Happy Mother’s Day to all the mothers out there, but especially mine. She’s just the best thing since sliced challah! Love you Ma!
Chopped Liver
Ingredients
- 1 pound chicken livers washed and trimmed
- 1 large white onion sliced thin
- 3-4 tablespoons vegetable oil or schmaltz
- 4 hard boiled eggs
- Salt and pepper to taste
Instructions
- Wash your liver and trim any icky stuff.
- Stir fry your onions in in two tablespoons of oil or schmaltz in a large pan over medium heat until golden brown (about 7 minutes).
- Add chicken livers to the pan and cook for a few minutes until medium. There still should be pink on the inside. If you overcook them they will dry out!
- Mush up three of your eggs in a separate bowl.
- Put cooked livers in a food processor and pulse a few times.
- Add livers and onions to a bowl with salt, pepper, 1-2 tablespoons oil or schmaltz and eggs.
- Garnish with fourth chopped egg.
P.S. Check out my other Chopped Chicken Liver Mousse Recipe here!
26 Comments
Oy Vey! Looks like heart attack in a bowl-just as it should be! I have not had home-made chopped liver for years…Your recipe makes it look easy AND delicious!
Thanks, Gloria! This recipe is super easy and Bubbe approved!
Chopped liver and a mother/daughter photo. What more could a Bubbe ask for? If you ever attempt this recipe again, try the schmaltz. Guaranteed to attack whatever arteries are still open. Oy vey. Until next week princess…..
Your Bubbe
I’m here to please, Bubbe! I will definitely try schmaltz next time- you haven’t steered me wrong yet! Happy Mother’s Day!!
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They forgot the gribbenes (chicken skin cracklings). Not easy to make but Bubbe wouldn’t even think of making chopped liver without this ingredient. I did mine yesterday and today I do the liver. And I will not use a food processor – don’t like the texture. I grate the liver then use an old-fashioned chopping bowl and chopping knife to finish it off. More work but well worth it for the real thing. My daughters do the same, as does my son, the master chef.
Thanks for the tips! I like my chopped liver very smooth so I find the food processor best.
[…] am also aware that I have made chopped liver before. And that one is tasty and all, but it is pretty much the Honda of pates. Reliable, […]
[…] back in the day when I made legit chopped liver, I entertained all you vegetarians with promises of mock chopped liver to delight and inspire. […]
[…] is hardly a food I do not enjoy. Escargot, sardines, chopped liver. Yum! But there is one food that I cringe at the mere mention of, and the sight of it makes me ill. […]
[…] Chopped Liver […]
[…] you all! Jew food is not exactly known for being healthy. It is filled with enough butter, oil and schmaltz to make Paula Dean cringe. Now I try to put a positive spin on things, but sometimes a girl just […]
[…] like to think of WJWE as a trendsetter- borscht has never been hotter, chopped liver is making a comeback, and stuffed cabbage is the new black. You heard me. Stuffed cabbage: all the […]
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I was googling around for a recipe for chopped liver to show Jeff and I didn’t even realize I was going to your site, hahaha. Now I know it will be awesome. Thank you!
Haha love it! Try the mousse version too (go non kosher) if you want to be fancy- http://whatjewwannaeat.com/chicken-liver-mousse/
Great recipe i just pulled up & like your schtick. Jill silverman in Cape May(no j’s here & no ethnic food cept Mexican-ish.
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I have the hand grinder from both grandparents. I was taught put the liver to grind first. Then as you do it a second time add the onions a little at a time, always a dozen eggs to one pound liver. Then have an uncooked onion ready as their is never enough and add to taste. You don’t need to add anything else but salt and pepper. I fry the liver first it schmaltz, so that is all you need.
Make it for Passover and Rosh Hashanah. Everyone loves it
Proportions perfect texture, chilling tastes better to me than room temp, definitely needed the salt and pepper. Easy instructions, keeping this recipe for future.
Glad you liked it, Mara!