Traditional Chopped Liver
November 22, 2025 • 0 comments
Caramelized onions, schmaltz, and tender livers make this classic Jewish chopped liver recipe an unforgettable family favorite!
- Cook Time:
- Servings: 8
Ingredients
- 1 lb. beef liver
- 1 lb. chicken liver
- Corn oil for drizzling - 1 TBS plus 2 tsp
- 2 TBS plus 2 tsp schmaltz (rendered chicken fat)
- 4 cups coarsely chopped onions
- 4 hard-boiled eggs, peeled
- 2 tsp salt
- 1/4 tsp black pepper
Directions
- Turn on broiler
- Rinse beef and chickens livers.
- Cut beef liver into 1 inch pieces; chicken livers can remain whole.
- Place beef and chicken livers in a large baking pan and drizzle with corn oil (pour oil into a flatware tablespoon and drizzle over livers; 2 tablespoons are ample).
- Broil 8 to 10 minutes (keep an eye on it to ensure it doesn't burn).
- Turn liver pieces and broil for another 5 minutes. Liver should be fully cooked and lightly browned on both sides.
- Chill in refrigerator.
- In a large skillet, heat 1 TBS plus 2 tsp corn oil and the same amount of schmaltz and saute onions, stirring occasionally, until well-browned.
- Chill in refrigerator.
- In food processor, combine liver, onions, hard-boiled eggs, 2 TBS schmaltz, salt and pepper and blend until smooth.
- You will have to do it in batches.
- Chill before serving.
