Chopped Liver Recipes

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Grandma's Chopped Liver image

Liver is simmered in chicken broth and ground with hard cooked egg and three different preparations of onion to make the best chopped liver ever.

Provided by aj

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h20m

Yield 12

Number Of Ingredients 7

2 pounds chicken livers, rinsed and trimmed
2 eggs
3 onions
1 quart water
2 cubes chicken bouillon
2 tablespoons vegetable oil
salt and pepper to taste


  • Place the liver, whole eggs and one onion into a large saucepan with the water. Bring to a boil and stir in the chicken bouillon cubes. Simmer for one hour, then allow to cool.
  • Meanwhile, heat the oil in a large skillet over medium heat. Chop one onion and fry in the oil until tender. Chop the third onion and set aside. When the liver has cooled, grind together the liver, hard-cooked eggs and the three onions. Season with salt and pepper. Chill before serving.

Nutrition Facts : Calories 132.3 calories, Carbohydrate 2.8 g, Cholesterol 292.2 mg, Fat 6.8 g, Fiber 0.5 g, Protein 14.3 g, SaturatedFat 1.8 g, Sodium 260.9 mg, Sugar 1.2 g


Simple Chopped Liver image

A simple and delicious chopped liver! My family looks forward to finding this on our table during special holidays.

Provided by KarenTheMiltch

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 2h40m

Yield 8

Number Of Ingredients 6

2 eggs
2 tablespoons canola oil
salt to taste
1 pound chicken livers, rinsed and trimmed
2 onions, chopped
1 pinch white sugar


  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
  • Meanwhile, heat the canola oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 5 to 10 minutes more. Place onion on a plate and set aside. Stir chicken livers into the same skillet. Cook until no longer pink in the center and the juices run clear. Place chicken livers on the same plate as the onions and allow to cool completely.
  • Place chicken livers and onion in a food processor. Process until desired texture is achieved. Place liver mixture into a bowl and season with salt and sugar. Stir in the chopped eggs. Chill before serving.

Nutrition Facts : Calories 121 calories, Carbohydrate 3.1 g, Cholesterol 251.3 mg, Fat 7.1 g, Fiber 0.5 g, Protein 10.8 g, SaturatedFat 1.4 g, Sodium 46.2 mg, Sugar 1.4 g


Chopped Liver image

Provided by Ruth Joseph

Categories     Condiment/Spread     Food Processor     Chicken     Egg     Appetizer     Chill     Advance Prep Required     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6–8

Number Of Ingredients 9

5 organic free-range eggs
1 lb chicken livers, trimmed (remove any green spots carefully)
2 large onions, sliced
1 tablespoon olive oil (or 1 tablespoon schmaltz, see below)
a few gribenes (optional), see below
1/2 cup fresh flat-leaf parsley, finely chopped
2 tablespoons Kiddush wine, brandy or chicken stock
salt and freshly ground black pepper
a little paprika, to garnish


  • Hard-boil the eggs for 10 minutes, drain, and set aside to cool. In a large frying pan, gently cook the onions in the oil (or schmaltz) until soft and golden. Increase the heat, add the livers, and stir for a few seconds so that they absorb the flavor of the onion. Either pour the mixture into a food processor and process to a coarse or smooth paste with the gribenes (if using), or pass the mixture through an old-fashioned grinder. Scoop into a bowl. Grate the eggs on the coarse side of a grater and add to the bowl, reserving a little of the grated egg for the garnish. Stir in the parsley and fold in gently. Moisten the mixture with some wine, brandy, or chicken stock, and season to taste with salt and pepper. Cover with plastic wrap and chill until needed. Serve in scoops on individual plates topped with a little grated egg and paprika for color, and generous pieces of fresh Friday-night challah.
  • To make gribenes and schmaltz
  • Remove the spare fat from a raw chicken and place in a pan. (There is usually a lump of fat around the neck, in an older bird at least.) Add 1 cup (8 oz) dairy-free margarine, 1 teaspoon salt, and 1 large onion (with the skin left on to enhance the golden color). Remove the skin from the chicken, cut into smallish pieces, and add to the pan. Set over very low heat and cook for 1 1/2-2 hours until all of the fat has been rendered gently out of the chicken skin. Remove the skin from the pan and drain on paper towels to form gribenes or crackling. Pour the fat (schmaltz) into a heavy-duty glass dish and store in the fridge until needed*. As the fat cools, a rich jelly will collect at the bottom of the dish. This jelly forms a delicious base for soup or sauces.
  • The fat (schmaltz) will keep for up to 6 weeks in the fridge. Store the gribenes in the fridge.


Chopped Liver image

This chopped liver recipe from Josh Russ Tupper of Russ and Daughters is used to make his popular Oy Vey Schmear sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Makes about 3 pounds

Number Of Ingredients 7

1/3 cup rendered and strained chicken schmaltz
2 tablespoons plus 2 teaspoons vegetable oil
1 cup Josh Russ Tupper's Caramelized Onions
2 1/2 pounds raw chicken livers, gall bladder removed, lobes cut in half, or quarters if large
Coarse salt and freshly ground black pepper
1/2 cup finely chopped onions
2 hard-boiled large eggs, peeled and chopped


  • Rinse livers under cold water to remove blood; drain. Heat a medium skillet over medium-high heat and add schmaltz and 2 tablespoons vegetable oil. Add caramelized onions. Cook, stirring, until beginning to brown, about 3 minutes.
  • Add livers to skillet and season with salt. Cook, stirring, until livers begin to brown and insides are pink throughout, 15 to 20 minutes. Transfer livers to a plate to cool slightly, about 10 minutes.
  • Meanwhile, in a small skillet, heat remaining 2 teaspoons vegetable oil. Add chopped onions and cook, stirring, until golden brown; remove from heat and set sauteed onions aside.
  • Place cooled livers and caramelized onions in the bowl of a food processor; pulse until well combined. Transfer to a medium bowl. Stir in hard-boiled eggs, sauteed onions; season with salt and pepper. Refrigerate at least 3 hours before using.


Chopped Liver Sandwiches image

Raisin bread lends sweetness to a chopped liver sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 9

3 tablespoons unsalted butter
1 pound beef liver, trimmed
Coarse salt and freshly ground pepper
All-purpose flour, for dusting
1 medium onion, finely chopped
1/4 cup mayonnaise, plus more for spreading
2 hard-cooked eggs, whites coarsely chopped, yolks reserved for another use
8 slices raisin bread, toasted
1 bunch (2 cups) baby arugula or watercress


  • Melt butter in a medium saute pan over medium heat. Season liver with salt and pepper, and dust with flour, shaking off excess. Cook liver until golden brown and no longer pink in center, about 4 minutes per side. Transfer to a plate, and let cool; reserve pan.
  • Cook onion in reserved pan until tender, 4 to 5 minutes. Transfer onion to a medium bowl, and let cool completely. Chop liver, and add to onion. Stir in mayonnaise, and egg whites, and season with salt and pepper. Refrigerate 30 minutes (or up to 1 day).
  • Spread mayonnaise on 4 slices of bread. Divide chopped liver and arugula or watercress among bread slices. Sandwich with remaining bread.


Chopped Liver image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 8

1 1/2 pounds beef liver
1 pound chicken livers
Corn oil for drizzling, 1 tablespoon plus 2 teaspoons corn oil
2 tablespoons plus 2 teaspoons schmaltz (rendered chicken fat)
4 cups coarsely chopped onions
4 hard-boiled eggs, peeled
2 teaspoons salt
1/4 teaspoon pepper


  • Turn on broiler. Rinse beef and chicken livers thoroughly, and cut away membranes and extra fat. 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 make sure 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 tablespoon plus 2 teaspoons 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 tablespoons schmaltz, salt and pepper, and blend until smooth. You will have to do it in batches. Chill before serving.


Grandma's Chopped Liver image

Provided by Helene Cypress

Categories     Condiment/Spread     Food Processor     Chicken     Egg     Onion     Appetizer     Sauté     Quick & Easy     Chill     Gourmet     New York     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

6 hard-boiled large eggs, chilled
1 large onion, chopped
1 garlic clove, chopped
1/3 cup vegetable oil
1 lb chicken livers
2 1/4 teaspoons kosher salt
1 teaspoon black pepper


  • Pulse eggs in a food processor until coarsely chopped and transfer to a large bowl, then chill, covered, until ready to use.
  • Cook onion and garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, about 20 minutes.
  • While onion cooks, trim and rinse livers and pat dry. (Halve any large pieces.) Add livers to onion and increase heat to moderately high, then sauté, stirring occasionally, until livers are just cooked through, 8 to 10 minutes (they should not be pink in center). Transfer mixture (including oil) to a shallow plate and cool to room temperature, about 20 minutes.
  • Pulse liver mixture in food processor until coarsely puréed, then stir into eggs, along with salt and pepper, until combined. Chill, covered, at least 1 hour, then season with more salt just before serving.


Chopped Liver image

Provided by Ina Garten

Categories     appetizer

Time 25m

Yield 5 cups

Number Of Ingredients 10

2 pounds chicken livers
1 cup rendered chicken fat
2 cups medium-diced yellow onion (2 onions)
1/3 cup Madeira wine
4 extra-large eggs, hard-cooked, peeled, and chunked
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne pepper


  • Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
  • In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
  • Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.


Chopped Liver Pate image

Chopped Liver Pate is the fancy name for Chopped Liver (Jewish Style) WARNING, THIS RECIPE IS BAD FOR THE HEART, BUT GOOD FOR THE SOUL

Provided by f1diva_7269685

Categories     Spreads

Time 55m

Yield 37 serving(s)

Number Of Ingredients 7

4 (20 ounce) chicken livers
3 sweet onions
6 hard-boiled eggs
salt and black pepper
1 cup chicken fat
1/2 cup vegetable oil
1 sweet onion


  • The most important part of cooking with an iron skillet is to heat the pan first without any fat inside. When it is really hot, add your chicken fat ) shmaltz. Turn down the heat to simmer. I play with the gas burner while cooking, up and down according to the heat in the pan. If you notice the oil burning, turn down the heat. I immediately add the chopped onions after I added the oil. Keep stirring with a wooden spoon. The onions will turn translucent. If there is not enough shmaltz oil in the pan add a little vegtable oil and continue cooking the onions. Try not to overcook the onions. Take them out before they turn brown. While this is going on, rinse the livers under cold water and drain. After the onions are removed from the pan clean the pan with a slotted spoon of any dark pieces of onion. Then add a little more shmalltz to the pan and some livers. Do not crowd the pan. Cook livers one pan at a time. I constantly keep turning the livers. I cut into the liver to see if it is done. It should be cooked all the way thru just not burned. Next, combine the livers and the onions in a bowl. In the cuisinart fitted with the blade on the bottom place a small amount of the ingredients and pulse until you like the consistancy. I like it soft like a pate. Do this until all of the liver and onions are finely mashed. I then combine the pate with the hand chopped onions. Add salt and pepper to taste. I like the pate to be slightly more peppery. It looks nice to garnish with the extra chopped raw onions and if you like, some chopped hard boiled eggs. During passover, you can eat this with matzah or serve with crackers. Place in refrigerator immediately after preparation for at least a few hours in a sealed container. I enjoy the liver after it is removed from the frig for 20 minute Happy Cooking!

Nutrition Facts : Calories 166.2, Fat 12.3, SaturatedFat 3.3, Cholesterol 246.4, Sodium 54, Carbohydrate 1.6, Fiber 0.2, Sugar 0.6, Protein 11.5

More about "chopped liver recipes"

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2017-09-15  · Turn off the heat, cover the pan, and set the timer for 9 minutes. Once timer has gone off, plunge eggs under cold water and cool completely. Peel and set aside. …
Cuisine Ashkenazi, Jewish Food
Category Appetizers
Servings 8
Total Time 40 mins
  • Peel and set aside. Cook onion in a sauté pan, with 2 tablespoons of schmaltz, over medium heat until medium golden brown and very soft.
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2021-03-18  · Place the chicken livers on paper towels to drain. Place the eggs in your food processor bowl. Heat 2 tablespoons of the olive oil over medium-high heat in a large 12-inch skillet. Add the chopped …
5/5 (83)
Calories 169 per serving
Category Appetizer
  • Heat 2 tablespoons of the olive oil over medium-high heat in a large 12-inch skillet. Add the chopped onion and fry until golden, stirring occasionally, about 5 minutes.
  • Add the garlic and cook a few more seconds, just until no longer raw. Using a spatula, transfer the skillet contents, including any remaining oil, to the food processor.
  • Add 2 more tablespoons of oil to the skillet. Add the chicken livers and cook them over medium heat (not higher or they could burst) until brown on the outside and barely pink on the inside, about 3 minutes per side. Overcooked livers are dry and grainy.*
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2013-10-11  · Instructions Broil the liver to medium doneness or sauté in oil on both sides. Cool the liver completely. Brown the onions in a bit of hot oil.
Cuisine Jewish
Total Time 20 mins
Category Appetizer
Calories 187 per serving
  • Broil the liver to medium doneness or sauté in oil on both sides. Cool the liver completely. Brown the onions in a bit of hot oil.
  • 2. Process the liver in a food processor until minced. Add the remaining ingredients and process until blended. Add the seasonings. You can add a bit chicken broth if needed to reach the desired texture.
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2018-09-04  · The first Jewish chopped liver recipes were actually made from goose liver. Eventually Eastern European Jews began using chicken and beef livers; these recipes …
4.8/5 (56)
Calories 190 per serving
Category Appetizer
  • Prepare schmaltz and gribenes ahead of time, or purchase schmaltz from your local kosher market. Goose fat or duck fat can be used in place of schmaltz if desired. Prepare the livers by cutting off any tough pieces or stringy tendons. You should also cut away any pieces of liver that look discolored, yellow or strange. This is pretty much the worst prep job ever, as uncooked liver has a soft and slimy texture, so make sure this step is done by someone with a strong stomach.
  • Add 2 tbsp schmaltz or oil into a large cast iron or nonstick skillet and melt over medium heat. Put half of the chicken livers into the skillet and fry them for 3 minutes on each side (about 6 minutes total). Season the livers generously with salt and pepper as they are cooking. *Note: If you plan to kosher your chicken livers by broiling them prior to making chopped liver, you will only need to sauté them in the skillet for about 1 minute on each side. Koshering the livers cooks them, so there is no need to sauté them for a long period of time. Be careful not to overcook or burn the livers, or they will become dry.
  • After cooking, livers should be firm and browned on the outside while slightly pink on the inside. They will continue to cook internally after you remove them from the skillet; don’t overcook them, or they will turn dry. When the livers are brown and firm, pour them into a medium-size mixing bowl along with the leftover schmaltz/oil from the pan. Add another 2 tbsp of schmaltz/oil to the skillet, melt it, and fry the remaining livers repeating the same process as above. Add the livers and leftover schmaltz/oil from the pan to the mixing bowl.
  • The skillet should now be seasoned with schmaltz or oil, so you don't need to grease the pan again. Add the onion slices to the skillet and reduce heat to medium low.Cover the skillet and let the onion cook undisturbed over medium low heat for 10 minutes. Check once or twice during cooking just to make sure they are not over-browning or starting to burn. The onions should be softening, but not darkening at this point. This "steaming" process kick-starts the caramelization needed for sweetness in the chopped livers.
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2016-11-28  · Line a bowl, terrine, or loaf pan with plastic wrap. Press liver mixture into the bowl and smooth the top. Cover with plastic wrap. Refrigerate until chilled or for up to 24 hours. When ready to serve, unmold and serve with crackers or bread slices. If desired, garnish the chopped liver with additional chopped …
5/5 (1)
Total Time 1 hr 20 mins
Servings 10
Calories 131 per serving
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2014-09-28  · Chopped Liver Recipe. Lighter Variation September 28, 2014 / 2 Comments / in Chicken and Meat appetizers, Chicken Livers Recipes, Chopped Liver Recipes, Jewish Food Recipes, Jewish Holiday Recipes, Jewish Recipes, Liver Recipes, Recipes / by Lévana. Chopped liver, provided it’s well made, shouldn’t be treated as… chopped liver. We always confess our love for all things liver …
Estimated Reading Time 3 mins
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Make the Liver Sauté onions in frying pan till golden brown. Boil eggs for 10 minutes, peel, and cool in fridge Add cut-up livers to pan and let it cook with onions for …
Servings 10
Category Condiments & Kitchen Staples
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2016-10-14  · Step 4. 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 ...
5/5 (1)
Estimated Reading Time 1 min
Servings 4
  • 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.
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2013-12-07  · In a very large skillet, melt the butter in 1/4 cup of the chicken fat. Add the onion and cook over moderately low heat, stirring occasionally, until softened and just starting to brown, about 10 ...
5/5 (3)
Total Time 45 mins
Servings 8-10
  • In a small saucepan, cover the eggs with cold water and bring to a boil; cook over moderate heat for 10 minutes. Drain the eggs and immediately fill the pan with cold water. Add ice and let the eggs stand until chilled. Drain the eggs, peel and coarsely chop.
  • In a very large skillet, melt the butter in 1/4 cup of the chicken fat. Add the onion and cook over moderately low heat, stirring occasionally, until softened and just starting to brown, about 10 minutes. Season the livers with salt and pepper and add them to the skillet. Cook over moderately high heat, turning occasionally, until barely pink inside, about 8 minutes.
  • Scrape the mixture into the bowl of a food processor and let cool slightly. Add the chopped eggs and pulse until the livers are finely chopped but not completely smooth. Add the parsley and the remaining 1/4 cup of chicken fat and pulse to combine. Season with salt and pepper.
  • Transfer the chicken liver to a bowl. Press plastic wrap onto the surface and refrigerate until chilled, about 45 minutes. Serve with the matzo.
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2019-04-18  · Ingredients. 1/2 lb chicken skins Kosher salt 1 lb chicken livers, rinsed well and dried 1 tablespoon duck salt
Cuisine Jewish
Total Time 2 hrs
Servings 4
  • Place your chicken skins in a pot of salted water and simmer for about 30 minutes. Strain, reserving the liquid. Transfer the liquid to a bowl and cool in the fridge. After it’s cold, you can remove and save the schmaltz that will have hardened on top of the poaching water. Place the schmaltz in a separate bowl, and discard the poaching liquid.
  • While the liquid cools, dry the poached chicken skins with a clean dish towel. Once the chicken skins are dry, transfer to a baking sheet and bake for 20 to 25 minutes, until golden and crispy. Remove the chicken skins from the oven and season with salt. Set aside.
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Place beef liver in medium bowl; add milk. Cover and refrigerate 30 minutes. Preheat broiler. Remove liver from milk; discard milk. Place liver on rack in foil-lined broiler pan so surface of beef is 3 to 4 …
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Total Time 50 mins
Category Appetizer
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  • Preheat broiler. Remove liver from milk; discard milk. Place liver on rack in foil-lined broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning once.
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Chopped Beef Liver recipe. This is our first time out. We sort of sprang into this because Willa unexpectedly found 3 lbs. of beautiful, fresh beef liver at the meat counter of the local Co-Op grocery store. In future, I'll post the recipe at least 24 hours in advance of demo. In this case, the demo is tomorrow, at 2pm. so forgive the lateness in case you wanted to do this together. Elinor's ...
Estimated Reading Time 2 mins
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2009-09-15  · Scrape the puréed liver mixture into a bowl. Repeat with the remaining livers, sautéed onions, and hard-cooked eggs. Add to the mixing bowl with the first batch and taste for seasoning. Adjust with additional salt and pepper if desired. Spoon the chopped liver into a serving bowl or individual ramekins or press it into a greased mold. Cover ...
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Category Appetizers
Servings 8-10
Estimated Reading Time 2 mins
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2021-02-19  · Traditional Jewish Chopped Liver Recipe. Author: Diana Grant. I used to help in our family restaurant, love good food and enjoy thinking up creative ways to cook and use leftovers to avoid food waste. Chopped liver spread on matzo. Gloriousconfusion. A Simple Recipe for a Traditional Jewish Favorite. Chopped liver is, in effect, a chicken liver pate. The whole preparation and cooking process ...
Author Diana Grant
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2015-04-23  · 1) Heat the olive oil in a skillet over medium heat. Add the onions and cook for 5 minutes, until they begin to soften. Push the onions to the side and add the liver, salt and pepper to the pan,...
Estimated Reading Time 1 min
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Aug 13, 2018 - Explore Taras Mandzij's board "Chopped liver" on Pinterest. See more ideas about chopped liver, chicken livers, liver recipes.
40 pins
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2015-01-28  · Nana’s perfect chopped liver is the only chopped liver recipe you’ll ever need. It’s creamy, classic, and works as a dip, spread, or filling for sandwiches. The Backstory: My Aunt Sandy makes the most wonderful, melt-in-your-mouth, smooth, creamy and delicious chopped liver. Whenever anyone complimented her on it, she always said the same thing, “It’s Nana’s perfect chopped liver ...
Cuisine Jewish
Estimated Reading Time 5 mins
Category Appetizer
Total Time 2 hrs 30 mins
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2020-04-03  · This chopped liver recipe helps you get the result you want, whether it's more savory or more sweet. by. Daniel Gritzer Culinary Director. Instagram; Twitter; LinkedIn; Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York ...
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Recipes. Chopped Liver. 2nd Avenue Deli. NYC. Search Recipes. Go. Served as an appetizer on a bed of lettuce or piled between two slices of bread and eaten as a sandwich, the 2nd Avenue Deli’s smooth, creamy chopped liver is among the best in New York City. The restaurant makes its version of this traditional eastern European Jewish dish with both beef and chicken livers, which gives it a ...
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