Unusual recipes

Chopped Liver

Chopped Liver

Cooking the livers to medium/medium-rare in this recipe is key to a moist and rich tasting spread. Overcooking them will make the finished dish dry and crumbly.


  • 5 tablespoons schmaltz (chicken fat) or unsalted butter, divided
  • 3 medium yellow onions, sliced
  • 2 tablespoons white wine vinegar
  • 1 pound chicken livers, rinsed, patted dry
  • Kosher salt, freshly ground pepper
  • 1 tablespoon prepared horseradish
  • ½ teaspoon mustard powder
  • Toasted rye bread and sliced red onion (for serving)

Recipe Preparation

  • Cook eggs in a saucepan of boiling water 10 minutes. Transfer to a bowl of ice water to cool. Peel eggs.

  • Meanwhile, heat 3 Tbsp. schmaltz in a large skillet over medium heat. Cook yellow onions, stirring often, until caramelized and very soft, 14–18 minutes. Add vinegar and toss to coat. Let cool. Wipe out skillet and reserve.

  • Season livers with kosher salt and pepper. Heat remaining 2 Tbsp. schmaltz in same skillet over medium-high. Cook livers until browned on both sides but still pink in center, about 2 minutes per side. Transfer to a plate and let cool.

  • Pulse half of livers, half of cooked onions, and 1 ½ eggs in a food processor just until a coarse purée forms. Transfer to a medium bowl. Repeat with remaining livers, onions, and eggs. Stir horseradish, garlic powder, mustard, and paprika into chopped liver; season with kosher salt and pepper.

  • Serve chopped liver on bread topped with red onion and seasoned with sea salt and pepper.

  • Do Ahead: Chopped liver can be made 3 days ahead. Cover and chill.

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