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A bowl filled with classic Jewish chopped chicken livers, garnished with a fresh sprig of parsley. The texture appears crumbly, with visible small chunks. A knife with a light-colored handle is partially visible next to the bowl.
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Classic Jewish Chopped Chicken Liver

This chopped chicken liver recipe blends caramelized onions, schmaltz, and eggs for a smooth, flavorful spread.
Course Appetizer, Spread
Cuisine Jewish, Jewish cuisine
Keyword appetizer, chicken, Jewish, Jewish chicken soup, liver, passover, salad, spread
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 187kcal
Author Ksenia Prints

Equipment

Ingredients

  • 1 pound chicken livers cleaned and trimmed
  • 3 tablespoon schmaltz rendered chicken fat, divided
  • 2 medium onions finely diced
  • 3 hard-boiled eggs peeled
  • ½ teaspoon salt to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon finely chopped parsley optional

Instructions

  • Rinse chicken livers under cold water. Pat dry with paper towels to remove excess moisture.
  • Heat 2 tablespoons schmaltz in a large skillet over medium heat. Add 2 medium diced onions and cook slowly, stirring occasionally, for 25-30 minutes, until golden brown and caramelized. Transfer onions to a large mixing bowl.
  • In the same skillet, add the remaining 1 tablespoon schmaltz and increase heat to medium-high. Add chicken livers in a single layer (work in batches if needed).
  • Cook 2-3 minutes per side, until browned on the outside but slightly pink inside. Transfer to the bowl with onions and let cool for 10 minutes.
  • For a traditional texture: Chop the liver mixture and 3 hard-boiled eggs by hand on a wooden board using a sharp knife until well combined but slightly coarse.
    For a smoother spread: Add salt, pepper, and lemon juice, then pulse everything in a food processor 8-10 times until combined but still textured. Do not puree.
  • Stir in ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon fresh lemon juice. Taste and adjust seasoning if needed.
  • Cover and refrigerate for at least 2 hours (or overnight) to let the flavors meld.
  • Let the chopped chicken liver come to room temperature before serving. Serve with matzo, rye bread, or fresh vegetables.
  • Garnish with 2 tablespoons chopped parsley (optional).

Video

Nutrition

Calories: 187kcal | Carbohydrates: 1g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 360mg | Sodium: 278mg | Potassium: 207mg | Fiber: 0.02g | Sugar: 0.3g | Vitamin A: 8505IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 7mg