Traditional chopped liver, my grandma's award-winning recipe! A must at our Shabbat table.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.

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  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.

  • Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.

  • Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.

Nutrition Facts

261 calories; 13.4 g total fat; 678 mg cholesterol; 108 mg sodium. 4.4 g carbohydrates; 29.3 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/30/2011
Enjoyed this but I can't say that it's my favorite chopped chicken liver spread. It just seemed to be lacking a little something. Followed the recipe as written but I did add a little bit of sherry. I halved the recipe and this made a lot more than three servings as an appetizer. Thanks for sharing but I doubt that I'll be making this again. 3.30.11 early evening now. OK I know there are closet chopped chicken liver fans out there (nobody wants to admit they like this stuff). I want to go on record as saying that I reviewed this recipe early afternoon before really giving its flavors a chance to develop. It says to "refrigerate for four hours " and after having some as an appetizer this evening that is so key to the flavor of this recipe. I hate to gush about chopped chicken livers (I luv the stuff) but the flavors really meld after several hours in the fridge. If you like chopped chicken livers give this a try...it's EASY and oh so good! But be patient and don't pass judgment too soon like I did. And I WILL be making this again. Read More
(15)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/30/2011
Enjoyed this but I can't say that it's my favorite chopped chicken liver spread. It just seemed to be lacking a little something. Followed the recipe as written but I did add a little bit of sherry. I halved the recipe and this made a lot more than three servings as an appetizer. Thanks for sharing but I doubt that I'll be making this again. 3.30.11 early evening now. OK I know there are closet chopped chicken liver fans out there (nobody wants to admit they like this stuff). I want to go on record as saying that I reviewed this recipe early afternoon before really giving its flavors a chance to develop. It says to "refrigerate for four hours " and after having some as an appetizer this evening that is so key to the flavor of this recipe. I hate to gush about chopped chicken livers (I luv the stuff) but the flavors really meld after several hours in the fridge. If you like chopped chicken livers give this a try...it's EASY and oh so good! But be patient and don't pass judgment too soon like I did. And I WILL be making this again. Read More
(15)
Rating: 4 stars
03/30/2011
Enjoyed this but I can't say that it's my favorite chopped chicken liver spread. It just seemed to be lacking a little something. Followed the recipe as written but I did add a little bit of sherry. I halved the recipe and this made a lot more than three servings as an appetizer. Thanks for sharing but I doubt that I'll be making this again. 3.30.11 early evening now. OK I know there are closet chopped chicken liver fans out there (nobody wants to admit they like this stuff). I want to go on record as saying that I reviewed this recipe early afternoon before really giving its flavors a chance to develop. It says to "refrigerate for four hours " and after having some as an appetizer this evening that is so key to the flavor of this recipe. I hate to gush about chopped chicken livers (I luv the stuff) but the flavors really meld after several hours in the fridge. If you like chopped chicken livers give this a try...it's EASY and oh so good! But be patient and don't pass judgment too soon like I did. And I WILL be making this again. Read More
(15)
Rating: 4 stars
03/09/2010
I Loved it. Added 1 tsp Ginger Garlic paste to the onions for frying. And squeezed a little bit of lemon to the final product. It was delicious. Enjoyed it hot. Read More
(7)
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Rating: 5 stars
07/20/2014
Excellent recipe! I added more eggs and touch of mayo. We like to serve this with paper thin sliced onion on top. Thanks for posting! Read More
(5)
Rating: 5 stars
08/09/2017
Love this recipe! I didn't broil the liver--I ended up frying it in butter and oil instead. I then used some of the juices to fry with the onion and then carrots. I really like the cooked AND raw onions in this recipe. I've tried other ones that only use cooked onions. The raw onions bring out more flavor. The carrots also were a good addition. I thought it tasted delicious before even refrigerating so I can't wait to try it after it cools down in a few hours! I'll definitely be making this again! Read More