Old World Style Chopped Chicken Liver Recipe

Introduction

Old World Style Chopped Chicken Liver is a classic, savory spread that combines tender chicken livers with sweet onions and hard boiled eggs. This traditional recipe is perfect for an appetizer or snack, served with your favorite bread or crackers.

Ingredients

• 1 lb fresh, organic chicken livers
• 2 Tbsp schmaltz
• 2 Tbsp unsalted butter (or margarine, if dairy-free)
• 1 large sweet onion, diced (about 1 to 1½ cups, plus more for serving if desired)
• ½ tsp Kosher salt (plus more to taste)
• ¼ tsp freshly ground black pepper (plus more to taste)
• 3 large hard boiled eggs (plus more for serving if desired)
• ¼ cup chopped fresh parsley (plus more for serving)
• Challah, other bread, crackers, or matzo for serving

Instructions

1. Step 1: Heat 2 tablespoons schmaltz and 2 tablespoons butter in a skillet over medium heat. Add the diced onion and sauté until softened, about 6 to 8 minutes.
2. Step 2: Increase the heat to medium-high, add the cleaned chicken livers, and season lightly with kosher salt and black pepper. Cook while stirring occasionally until the livers are just barely pink inside, about 8 minutes.
3. Step 3: Transfer the cooked livers and onions to the bowl of a food processor fitted with a blade attachment. Let cool for about 5 minutes. Add the chopped hard boiled eggs and pulse until the mixture is coarsely chopped but not smooth.
4. Step 4: Stir in most of the chopped parsley, then adjust salt and pepper to taste.
5. Step 5: Transfer the mixture to an airtight container. Press a piece of plastic wrap firmly on the surface to prevent air contact, then seal and refrigerate for at least 2 hours to chill and develop flavors.
6. Step 6: Serve chilled with additional parsley, chopped hard boiled eggs, or diced onion alongside challah, crackers, matzo, or your preferred bread.

Tips & Variations

• For a dairy-free version, substitute butter with margarine or use extra schmaltz for richness.
• Be careful not to overcook the chicken livers; they should remain slightly pink inside to avoid dryness.
• Add a splash of lemon juice or a pinch of smoked paprika for a subtle twist in flavor.
• If you don’t have a food processor, you can chop the mixture finely by hand for a chunkier texture.

Storage

Store the chopped chicken liver in an airtight container in the refrigerator for up to 3 days. Keep the surface covered with plastic wrap to prevent drying. Serve chilled and enjoy within this period for the best flavor. Reheating is not recommended, as it is traditionally served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken livers for this recipe?

Yes, you can use frozen chicken livers. Thaw them completely and pat dry before cooking to ensure proper texture and flavor.

How do I hard boil eggs perfectly for this dish?

Place eggs in a pot and cover with cold water. Bring to a boil, then lower heat and simmer for 9-12 minutes. Transfer eggs to cold water immediately to stop cooking and make peeling easier.

Old World Style Chopped Chicken Liver Recipe

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4.8 from 145 reviews

This Old World Style Chopped Chicken Liver recipe offers a traditional, rich, and flavorful spread made with fresh chicken livers sautéed in schmaltz and butter, combined with sweet onions, hard boiled eggs, and fresh parsley. Perfectly creamy yet coarse in texture, it’s a nostalgic dish that pairs wonderfully with bread, crackers, or matzo, delivering a hearty and satisfying appetizer or snack.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Total Time: 2 hours 26 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Sautéing and Blending
• Cuisine: Jewish, Eastern European
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken Liver Mixture

• 1 lb fresh, organic chicken livers
• 2 Tbsp schmaltz
• 2 Tbsp unsalted butter (or margarine, if dairy-free)
• 1 large sweet onion, diced (about 1–1½ cups, plus more for serving if desired)
• ½ tsp Kosher salt (plus more to taste)
• ¼ tsp freshly ground black pepper (plus more to taste)

Additional Ingredients

• 3 large hard boiled eggs, chopped (plus more for serving if desired)
• ¼ cup chopped fresh parsley (plus more for serving)
• Challah, other bread, crackers, or matzo (for serving)

Instructions

1. Sauté the onion: Heat 2 tablespoons of schmaltz and 2 tablespoons of unsalted butter in a skillet over medium heat. Once hot, add the diced sweet onion and cook, stirring occasionally, until the onions are softened and translucent, about 6 to 8 minutes.
2. Cook the chicken livers: Increase the heat to medium-high and add the cleaned chicken livers to the skillet. Season lightly with ½ teaspoon Kosher salt and ¼ teaspoon freshly ground black pepper. Stir occasionally and cook until the livers are just barely pink inside, approximately 8 minutes to ensure they are tender.
3. Process the mixture: Transfer the cooked chicken livers and onions to a food processor bowl fitted with the blade attachment. Let cool for about 5 minutes. Add the 3 chopped hard boiled eggs to the processor, then pulse the mixture until it is coarsely chopped but retains some texture and is not completely smooth. Stir in most of the chopped fresh parsley, then season to taste with additional salt and pepper if needed.
4. Chill and serve: Transfer the chicken liver mixture to an airtight container. Cover tightly by pressing a piece of plastic wrap directly onto the surface to prevent browning. Refrigerate for at least 2 hours to allow flavors to meld. Serve chilled with extra parsley, chopped hard boiled eggs, or chopped onions alongside challah, bread, crackers, or matzo.

Notes

• To hard boil eggs: Place eggs in a pot, cover with cold water, bring to a boil, then cover and remove from heat. Let stand for 10-12 minutes before cooling and peeling.
• The recipe can be made dairy-free by substituting margarine for butter.
• Ensure chicken livers are fresh and properly cleaned by removing any greenish or tough parts for best flavor.
• This spread can be stored refrigerated for up to 3 days.

Keywords: chicken liver, chopped liver, schmaltz, appetizer, Jewish cuisine, traditional spread, chicken liver pâté