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Traditional Jewish Chopped Liver

The Ultimate Dish For Every Jewish Holiday

Quick answerMakes 6 servings, ready in 50 minutes, Jewish cuisine.
By Jaron Kimhi··👁 1.7K views
Chopped Liver
I've been wanting to make this post for a long time and never got around to it. Chopped liver is one of my favorite things to eat. But as with many other offal dishes, there are haters and lovers. In my family, though, there are more lovers than haters — which means you have to make big batches 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 — livers cooked in butter or 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 freshness is crucial. Only buy your chicken livers from a good, reliable supplier. Big supermarket chains don't always carry the best quality, and you don't want the livers tasting too gamey. Other than that, just remember that to make chopped liver, you have to — well — chop the livers! A food processor or meat grinder isn't really it. It might be close 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 overcook 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

Method

  1. 1

    Preparing The Livers· 30 Minutes

    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.

    chopped-liver-ingredientsmelting-butteradding-chicken-liversfrying-the-liversgetting-a-nice-colorlivers-readymaking-hard-boiled-eggs
  2. 2

    Chopping Everything· 15 Minutes

    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.

    chopped-onionsfrying-the-onionspeeled-eggschopping-the-liversadding-fried-onionsdon't-chop-too-finelychopping-the-egssadding-to-liversadding-salt-and-pepperChopped Liver
Recipe by

Jaron Kimhi

Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.

More recipes by Jaron →

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Categories
ChickenappetizerSide Dish
Cuisines
Jewish
Features
Gluten FreechickenEggs
Tags
chickenGluten Freechopped livedjewish cuisine

Questions & answers

Can I make this dairy-free or kosher?
Swap the butter for duck fat or canola oil — both are listed right in the recipe. Duck fat gives you the richest flavor, canola keeps it neutral and light.
How do I know when the livers are done cooking?
You're looking for nicely pink inside — not bloody — with a bit of char on the outside. Overcook them and they turn grainy, so pull them off the heat as soon as they hit that sweet spot.
Can I make chopped liver ahead of time?
Yes, this is actually a great make-ahead dish. Prep everything, chop it all together, and keep it covered in the fridge until you're ready to serve.
How many eggs should I use — 4 or 6?
It's totally up to you. More eggs make the texture lighter and milder, fewer eggs keep it richer and more liver-forward. Start with 4 and taste as you go.
Do I really need a big knife and cutting board — can I use a food processor?
The recipe calls for hand-chopping with a big knife, which gives you that classic rustic texture. A food processor will make it smoother and more paste-like, so only go that route if that's the texture you want.