How to Make Classic Chopped Liver

Chopped liver is a dish with deep roots in Ashkenazi Jewish cuisine, born out of resourcefulness and dietary traditions. In Eastern Europe, liver was an affordable and accessible ingredient, and its preparation was shaped by Jewish dietary laws (known as kashrut), which guide what foods can be eaten and how they must be prepared.

Liver is considered especially rich in blood, so in addition to the standard koshering process of salting and rinsing to remove blood, it requires an extra step of broiling or roasting to fully meet kosher standards. For the cooking fat of choice, schmaltz (rendered chicken fat) was traditionally used in its preparation, as kosher rules prohibit mixing dairy and meat.

Caramelized onions and hard-boiled eggs elevate the dish into a rich, savory spread, making it a beloved staple for Sabbath meals, Passover, and Jewish delis worldwide.

This creative use of humble ingredients turned chopped liver into a cherished staple for holidays, gatherings, and Jewish delis across the globe. The dish reflects ingenuity, heritage, and the ability to make something truly flavorful out of simple components. And now you can use this recipe with its various options as a jumping off point for the recipe that’s perfect for you! The featured photo shows it served on my toasted sourdough challah.

Yield:

About 1.5 lbs (24 ounces) of chopped liver.

Equipment (in order of use):

Cutting board and knife
Large skillet
Measuring spoons
Wooden spoon or spatula
Suggested: digital/meat thermometer
Sharp knife and mixing bowl, or food processor
Serving dish

Ingredients (in order of use):

1.) 2 TBSP of one of the following fats:

Kosher options:
- Duck fat: For deep, savory flavor—luxurious and kosher
- Neutral vegetable oil: A neutral pareve option, e.g. canola, vegetable, avocado oil, etc.
- Schmaltz: Rendered chicken fat, traditional in Jewish cuisine, adding rich and authentic flavor
Non-kosher option:
- Unsalted butter: For indulgent richness (not traditional but it’s often prized for its flavor)

2 medium onions (yellow, or a sweet onion like Vidalia), thinly sliced (300 – 350g after removing tops and peels)
1 to 1.25 lbs. chicken livers, rinsed and paper-towel dried
4 hard-boiled eggs, peeled and halved
1 teaspoon salt (to taste)
1/2 teaspoon black pepper (to taste)
Optional (not traditional): 1/4 to 1/2 tsp garlic powder to taste
Optional: 1/2 tsp sugar or to taste (if onions aren’t sweet variety, for example)

Instructions:

1.) Caramelize the Sweet Onion:

Heat 1 TBSP of your chosen fat in the skillet over medium-high heat. The onions should sizzle when added to the pan. Add some salt and keep turning for a minute or so. Reduce heat to medium (or medium-low if you’re worried about charring) and continue cooking the onions for around 40 minutes. Periodically turn them. When soft, brown, and sweet (fully caramelized), they may be removed from the pan and set aside.

2. Cook the Chicken Livers:

Heat the remaining 1 TBSP of fat in the same skillet over medium heat. Deglaze the pan by scraping any bits or sear into the butter, but avoid burning the butter.
Add cleaned chicken livers and cook until browned outside but slightly pink inside (usually about 5-7 minutes). Keep the heat moderate to avoid gritty or mushy texture. Internal temp: 165°F (74°C).

Remove livers from heat.

3. Combine and Chop (Two Methods):

Food Processor (Smooth or Semi-Chunky):
- Transfer caramelized onions, chicken livers, and halved hard-boiled eggs to the food processor.
- Add salt and pepper.
- Smooth texture: Blend until creamy.
- Chunky texture: Pulse in short bursts (10-20 seconds total), checking consistency.
Hand-Chopped (Chunky, my preferred method):
- Dice the hard-boiled eggs into small pieces.

Slice the livers lengthwise, then crosswise, into small pieces. Some of it may crumble which is okay.
In a mixing bowl, gently but evenly combine livers, caramelized onions, diced eggs, salt, and pepper.