Appetizers
Chopped Liver
Ingredients
- - 500 g (1.1 lb) kosher chicken livers, trimmed
- - 3 tbsp schmaltz (rendered chicken fat) or neutral oil
- - 2 large onions, sliced
- - 3 hard-boiled eggs, peeled
- - 1 tsp salt
- - 1/2 tsp black pepper
- - Chopped chives, to garnish
- - Crackers or rye bread, to serve
Method
- Heat 1 tbsp of the schmaltz in a frying pan over medium heat. Add the onions and cook slowly for 20 minutes until deeply caramelized. Set aside half for garnish.
- In the same pan, add the remaining schmaltz and cook the livers for 4-5 minutes per side, until just cooked through with no pink remaining.
- Combine the cooked livers, half the caramelized onions, and the hard-boiled eggs in a food processor. Pulse until finely chopped but still textured - avoid pureeing to a smooth paste.
- Season with salt and pepper, adjusting to taste.
- Chill for at least 1 hour to firm up and let the flavours meld.
- Serve topped with the reserved caramelized onions and chopped chives, alongside crackers or rye bread.
Native Name: Gehakte Leber (Yiddish)
Dietary Tags: Meat, Kosher (Meat, made without butter)
Cultural Background: Chopped liver is a staple of Eastern European Jewish cuisine, traditionally made with kosher-rendered chicken fat (schmaltz) rather than butter to keep the dish parve-compatible with meat meals. It has long been served as a Shabbat and holiday starter, often jokingly called the 'Jewish pate.'
Tips: Cook the livers just until no pink remains – overcooked liver turns grainy and bitter. Traditional preparation chops everything by hand with a two-handled mezzaluna for a rustic texture, rather than a smooth processor puree.
Variations: Add a splash of kosher sweet wine to the onions while cooking for extra depth. Some families add a spoon of prepared mustard for tang.
Storage: Keeps in an airtight container in the fridge for up to 4 days.
Reheating: Not applicable – chopped liver is served cold.
Nutrition: Approx. 210 kcal, 15 g protein, 14 g fat, 6 g carbohydrate per serving (approx. 80 g).
FAQs:
Q: What is schmaltz and can I substitute it?
A: Schmaltz is rendered chicken fat, traditional for keeping the dish meat-compatible; if unavailable, a neutral oil works, though the flavour will be milder.
Q: Why does my chopped liver taste bitter?
A: This is usually from overcooked liver – cook just until no pink remains and avoid high heat that scorches the outside.
Q: Is chopped liver traditionally served with dairy?
A: No – it's a meat dish, made with schmaltz rather than butter specifically so it can be served alongside meat meals under kosher dietary law.