Traditional Jewish Chopped Liver
The Ultimate Dish For Every Jewish Holiday

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Traditional Jewish Chopped Liver

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Adjust Servings:
1 Lb / 0.5 Kg Chicken Liver
2 Big Onions
4-6 Eggs
1 Stick Butter Or Duck Fat or Canola Oil
Black Pepper

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  • chicken
  • Eggs
  • Gluten Free
    • 50 Minutes
    • Serves 6
    • Easy




    I’ve been wanting to make this post for a long time and didn’t. Chopped liver is one of my favorite things to eat. But as with many other inner parts there are haters and lovers of this dish. In my family however there are more lovers than haters which means that you have to make big batches of chopped liver to satisfy the hunger of the masses…

    The recipe below is for a traditional jewish chopped liver. I know there are other versions and feel free to add more flavors or spices if you want something that challenges your taste buds. I however, just love the traditional version which means livers cooked in butter / duck fat with fried onions and hard boiled eggs. You really don’t need more than that.

    The most important thing to remember when making this dish is that the freshness of the ingredients is crucial. So only buy your chicken livers from a good reliable supplier. In big supermarket chains they don’t always bring the best quality and you don’t want the livers to taste too gamey.

    Other than that just remember that in order to make chopped liver you have to well…. chop the livers! So any alternative like a food processor or a meat grinder isn’t really it. It might resemble in taste but the texture will be completely different!

    Tips for success:

    1. Try to choose fresh young chicken livers. Usually the pink ones are from younger chickens
    2. Same goes for eggs. young, fresh and don’t over cook them!
    3. You can substitute duck fat with butter because it’s not always easy to find. That’s what I’ve done. Not Kosher? Yes, I know…


    Want to make a smaller batch and not sure what to do with the rest of your chicken livers? Try our chicken liver bavette paste

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    30 Minutes

    Preparing The Livers

    Melt butter in a skillet and add the livers. Cook them till nicely pink inside (not bloody) and a bit charred on the outside. Remove from the heat and let them cool for at least 15 minutes.
    Boil the eggs in the meantime.

    15 Minutes

    Chopping Everything

    Chop the onions and fry in the same skillet you used for the livers (this can be done as soon as the livers finished cooking) till golden brown, around 10-15 minutes.
    Chop the livers on a big cutting board with a big knife. add the onions and mix well. Chop the eggs and add to the livers. Correct seasoning and add salt and pepper to your liking.


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