Chopped liver
Chopped liver, from above
Non vegEastern Europe

Chopped liver

Chicken livers, deeply browned onions and egg, chopped together. Deli royalty on rye.

50 minTime
18 gProtein each
mildSpice
What am I, chopped liver?2 chapters · 1 min read

Make it your way

Grandma's wayChicken livers with schmaltz, gribenes and hard boiled egg.
The original
229kcalsame
18 gproteinsame
1 gfibresame
50minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Chicken liver500 g, trimmed and patted dry
Onion3 medium, sliced
Cooking oil (vegetable oil)¼ cup (or schmaltz)
Egg3, hard boiled
Saltto taste
Black pepper½ tsp

Method

4 steps
  1. 1Cook the onions slowly in most of the oil until deep brown and sweet.
  2. 2Push the onions aside, add the remaining oil and sear the livers until browned outside and cooked through with no pink inside.
  3. 3Cool slightly, then chop the livers, onions and eggs together by hand or pulse briefly. Season well.
  4. 4Chill for at least an hour.
Serve it like this

Mound in a bowl with grated egg and onions on top. Serve with challah, rye bread, crackers and pickles.

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Make it a meal

What goes with Chopped liver: a bread or rice, a side, something to drink and something sweet.

Bread or rice Challah210 min
Bread or rice Methi thepla40 min
With a main Matzo ball soup120 min
With a main Gefilte fish120 min
To drink Masala chai10 min
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