• Email
  • Pin It

Traditional Chopped Liver


Contributed by:

Traditional Chopped Liver


2 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Traditional Chopped Liver

Traditional Jewish chopped liver can be made at home, give it a try.


  • Prep Time : 30 min
  • Ready Time : 30 min


3 cup (s)s


  • 1 1/2 pounds chicken livers
  • 6 to 8 tablespoons Chicken Schmaltz
  • 3 medium yellow onions (about 1 pound), 1 peeled but left whole with the root end intact, the rest finely chopped
  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 large hard-boiled eggs, chopped


Begin by cleaning the livers.  Rinse each under cold running water.  With a sharp knife, separate the two lobes.  Cut away any visible fat, membrane or green patches on the livers. Place in a strainer to drain.

Meanwhile, heat the schmaltz in  a large 10 or 12 inch heavy pan (I prefer cast iron).  Add the chopped onions and saute, over medium-high heat, until soft and translucent, 7 to 8 minutes.  Add the cleaned, drained livers and saute until cooked through, 15 to 20 minutes.  Add the salt and black pepper.  Allow any liquid that the livers release to evaporate as they cook.  Remove from the heat and cool.

If using a wooden chopping bowl, transfer the cooked livers and onions to it.  Using a metal chopping blade, chop the cooked livers into small dice.  Some of the livers will break up to mush, other will hold their shape.  The goal is to attain a spreadable combination of small pieces and paste. If not suing a chopping bowl, chop each liver by hand on a cutting board using a very shapr knife, and transferto a miing bowl.  Add the chopped eggs, mix well, and adjust the seasoning with additional salt and pepper, if necessary.  Adding more schmaltz will smooth out the flavor of the liver and the texture.  Use your judgement.  The chopped liver can be made up to two days in advance and referigerated at this point.

On the day of serving, remove the liver form the refrigerator.  Using a handheld box grater, grate the remaining onion into the liver, holding on to the root end to leverage.  Mix well, taste and adjust the seasoning, which will have changed after sitting and chilling.

About Mitchell Davis


Mitchell Davis is a cookbook author and food journalist with a Ph.D. in Food Studies from New York University. He is President of the James Beard Foundation and lives in NYC. The recipes he provided for this site are originally printed in The Mensch Chef cookbook.




2 Responses to Traditional Chopped Liver

  1. avatar says: Blitz

    Your recipe is similar to the one my mother (and Bubbe) taught me, except that they used an old fashioned meat grinder instead of the “hocker.” My mother later decided to stop using schmaltz. Instead she sauted the onions and liver in 1/2 oil and 1/2 water. Everyone seems to love our recipe. I may try the “hocker” this year!

  2. Looks great, but could someone please edit with a spell checker! (Author: doesn’t seem very professional.)

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in


, , , ,