Chopped Liver

Tina Wasserman
Recipe by
Tina Wasserman

This is another by-product of the Shabbat chicken. Copious amounts of golden onions are added to softly cooked chicken livers and chopped to a smooth texture.

3 medium onions, finely diced
3 Tablespoons chicken fat or oil
8 ounces chicken livers
3 hard-boiled eggs
Salt and pepper to taste
More oil or mayonnaise (optional)
  1. Sauté the onions in fat until dark golden brown.
  2. Remove any green membrane from the livers and broil until lightly seared.
  3. Add  the livers to the onions and sauté until the livers lose their pink, raw color.
  4. Put the liver, onions, and hard-boiled eggs through a meat grinder or combine in a food processor until the desired texture is achieved.
  5. Season with salt and pepper and add more oil or mayonnaise if the mixture is too dry.
  6. Serve with crackers or on a bed of lettuce.
Additional Notes
  • Green on the liver does not mean that the liver is spoiled. It is just some of the bile that would make the chopped liver taste bitter, which is why it should be removed.
  • Do not overcook your eggs or they will not blend well with the liver when chopped.
  • Modern cooks often use mayonnaise to moisten the liver mixture. I prefer oil or rendered chicken fat, and then I season the mixture with salt and pepper to taste.