By far the best chopped chicken liver ever! This is from the recipes used at the famous Grossinger's Resort in the Catskills, NY. Please use real rendered chicken fat; it makes a big difference in the flavor. See the recipe for rendered chicken fat in the footnote of this recipe. Serve with crackers or on lettuce or on a bagel with a tomato slice.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat 2 tablespoons chicken fat in a large skillet over medium-low heat and cook onions, stirring often, until browned, about 20 minutes. Transfer onions to a food processor, leaving fat in the skillet. Cook chicken livers in hot skillet until firm, lighter in color, and no longer red in the centers, about 10 minutes.

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  • Place livers into food processor with onions and add 2 more tablespoons chicken fat, egg yolks, salt, and black pepper. Process until smooth, 1 to 2 minutes.

Cook's Note:

How to render chicken fat: Remove fat and the fatty skin from chicken. For each cup of fat to be rendered, you need 1/4 cup sliced onions and 1 slice apple. (I usually only use onions). Wash and drain the fat and cut into small pieces. Cook over low heat until the fat is almost melted. Add the onions and apple and cook until the onions brown. Cool and strain. The onions and pieces of skin (gribenes or cracklings) can be used for other things.

Nutrition Facts

170 calories; 10.8 g total fat; 290 mg cholesterol; 344 mg sodium. 5.9 g carbohydrates; 11.9 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 4 stars
02/28/2013
I've been making chopped liver for decades and my recipe is similar to this and everyone loves it. My grandmother was a good friend of Jennie Grossinger and I spent many happy weekends there in my young single days. Since I do not keep kosher I tend to substitute no trans fat margarine for the chicken fat. I also use about a dozen hard-boiled eggs to one pound of chicken livers to make it taste less like liver plus it makes a much larger quantity. For those like me who dislike liver of any kind you may find you enjoy this version. Read More
(8)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/28/2013
I've been making chopped liver for decades and my recipe is similar to this and everyone loves it. My grandmother was a good friend of Jennie Grossinger and I spent many happy weekends there in my young single days. Since I do not keep kosher I tend to substitute no trans fat margarine for the chicken fat. I also use about a dozen hard-boiled eggs to one pound of chicken livers to make it taste less like liver plus it makes a much larger quantity. For those like me who dislike liver of any kind you may find you enjoy this version. Read More
(8)
Rating: 4 stars
02/28/2013
I've been making chopped liver for decades and my recipe is similar to this and everyone loves it. My grandmother was a good friend of Jennie Grossinger and I spent many happy weekends there in my young single days. Since I do not keep kosher I tend to substitute no trans fat margarine for the chicken fat. I also use about a dozen hard-boiled eggs to one pound of chicken livers to make it taste less like liver plus it makes a much larger quantity. For those like me who dislike liver of any kind you may find you enjoy this version. Read More
(8)
Rating: 5 stars
10/24/2013
I made this recipe today and I can honestly say it's the best ever. I followed it exactly as posted. Read More
(6)
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Rating: 5 stars
04/16/2016
I made this recipe including rendering the fat and it was sensational! The only thing I added was a bit of sherry to it and my company loved it even more! Read More
(2)