Chopped Liver
A rich, savoury spread of chicken livers cooked with onions and mixed with hard-boiled eggs, chopped coarsely and served with rye bread.
Photograph credit: Chopped liver by stu_spivack · CC BY-SA 2.0 · Wikimedia Commons · this resized copy is shared under the same licence
Build the Meal Around Chopped Liver
- Rye bread
- Pickles
- Matzo crackers
- Radishes
How to Make Chopped Liver
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Heat 3 tbsp of the oil in a wide pan and cook the onions over a low heat for 20 minutes until deep golden. Remove.
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Heat the remaining oil in the same pan over a high heat. Cook the livers for 4 minutes, turning, until browned outside and just pink inside.
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Chop the livers, onions and eggs together coarsely, or pulse briefly in a food processor.
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Mix with the salt and pepper. Chill for at least 1 hour and garnish with the fried onions.
Related guide: Prep, cook and total time.
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A Few Notes
Do not overcook the livers.
Chop by hand for the best texture.
Add a splash of sweet wine for a variation.
Leftovers
Keeps in the fridge for 3 days.
Common Questions
How long does Chopped Liver take to make?
15 minutes of preparation and 20 minutes of cooking, plus 1 hour of Chilling, so allow 1 hour 35 minutes from start to finish. The recipe serves 8.
What's in a Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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