Old Country Chopped Liver


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.

Recipe From allrecipes.com

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
Calories132.3 calories
Carbohydrate2.8 g
Cholesterol292.2 mg
Fat6.8 g
Fiber0.5 g
Protein14.3 g
SaturatedFat1.8 g
Sodium260.9 mg
Sugar1.2 g


  • 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.


Simple Chopped Liver image

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

Recipe From allrecipes.com

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
Calories121 calories
Carbohydrate3.1 g
Cholesterol251.3 mg
Fat7.1 g
Fiber0.5 g
Protein10.8 g
SaturatedFat1.4 g
Sodium46.2 mg
Sugar1.4 g


  • 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.


Chopped Liver image

Recipe From epicurious.com

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.


Old Country Chopped Liver image

Recipe From epicurious.com

Provided by Robert Sternberg

Categories     Chicken     Onion     Broil     Sauté     Passover     Rosh Hashanah/Yom Kippur     Fall     Chill     Kosher

Number Of Ingredients 6

1 lb. chicken livers (fresh, not previously frozen)
2 cups finely chopped onions
3 hard-boiled eggs
6 Tblsp. schmaltz
salt and black pepper to taste
a few gribenes (optional)


  • Preheat broiler to 500°. Broil livers on broiler rack 4 inches from the heat source for 3 minutes on each side. Remove from the oven and finely chop livers.
  • Melt 6 Tblsp. schmaltz in skillet and sauté onions over medium/low heat until soft and just beginning to brown. Add chopped liver pieces and sauté 1 minute more. Remove from heat.
  • Pour contents of skillet into a mixing bowl. In a separate bowl, chop the eggs and add them to the liver mixture. Mix in the salt, pepper, and gribenes (if using). Mix everything together until well blended. Chill at least 3 hours in the refrigerator before serving.
  • Serving Suggestions: Serve small portions of chopped liver garnished with kosher dill pickles and pickled beet slices during the winter. Garnish the liver with fresh tomato and English cucumber slices in the summer.
  • A medium-dry white wine, such as chardonnay, goes very well with chopped liver. So does a white zinfandel.


Chopped Liver image

Recipe From foodnetwork.com

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.

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From cookingnook.com
Chopped liver is a traditional Jewish recipe that the rest of the world has grown to love. My understanding is that it is one of the traditional Passover recipes. Someone please correct me if I am wrong. This may not be the recipe for real liver haters, but for the rest of us, it’s certainly a good one. The old fashioned way to make chopped liver …

Cuisine Jewish
Category Appetizer
Servings 6
Total Time 20 mins

  • 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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From toriavey.com
2018-09-04  · My recipe for chopped chicken livers is made the old-fashioned way with lots of love and lots of schmaltz. It’s the perfect deli-style treat for Passover, Rosh Hashanah, or just because. Tori's Stories. The history of chopped liver goes back to Medieval Germany, where Ashkenazi Jews bred and raised geese as the poultry of choice. The first Jewish chopped liver recipes …

4.8/5 (56)
Total Time 20 mins
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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From healthyrecipesblogs.com
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 …

5/5 (83)
Category Appetizer
Cuisine Jewish
Total Time 2 hrs 20 mins

  • 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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From jamiegeller.com
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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From jamiegeller.com
2011-04-20  · Place in a strainer to drain. 2. Meanwhile, heat the schmaltz in a large 10 or 12-inch heavy pan (I prefer cast iron). Add chopped onions and saute, over medium-high heat, until soft and …

  • 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 chopped onions and saute, over medium-high heat, until soft and translucent, 7 to 8 minutes.
  • Add salt and black pepper. Allow any liquid that the livers release to evaporate as they cook. Remove from the heat and cool.
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From forward.com
2015-04-23  · 4 hard-boiled eggs. Crackers or toasted rye bread, to serve. 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 ...

Estimated Reading Time 1 min

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From bigoven.com
The proporions are a bit inexact as this is a taste and feel "old country" recipe with a great tolerance for variation. Using different livers and combinations of livers will vary both texture and taste. You have to find what you like. In kosher cooking liver is ALWAYS salted and broiled to remove much of the blood. Sauteing the liver would give a different taste and texture that would not be ...

5/5 (2)
Calories 108 per serving
Total Time 30 mins

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From foodnetwork.com

5/5 (65)
Author Ina Garten
Cuisine Jewish-Cooking
Category Appetizer

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From tfrecipes.com
Recipe Chopped Liver. SIMPLE CHOPPED LIVER. A simple and delicious chopped liver! My family looks forward to finding this on our table during special holidays. Recipe From allrecipes.com. Provided by KarenTheMiltch. Categories Appetizers and Snacks Dips and Spreads Recipes. Time 2h40m. Yield 8. Number Of Ingredients: 6. Ingredients; Nutrition; 2 eggs: 2 tablespoons canola oil: salt to taste: 1 ...
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From fooddrinkrecipes.com
Old Country Chopped Liver Recipe. Previous Next. 1 lb. chicken livers (fresh, not previously frozen) 2 cups finely chopped onions; 3 hard-boiled eggs; 6 Tblsp. schmaltz; salt and black pepper to taste ; a few gribenes (optional) Preheat broiler to 500°. Broil livers on broiler rack 4 inches from the heat source for 3 minutes on each side. Remove from the oven and finely chop livers. Melt 6 ...
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From pinterest.co.uk
Jul 30, 2012 - I LOVE CHOPPED LIVER. This is a love hate thing for most people. I have tried making it Mario Batali's way, with red wine, anchovies and...
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From youtube.com
Easy to follow recipe for traditional chopped liver, passed down from the old country, ldor v'dor, and served at Jewish holidays around the world. Goes well ...
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From pinterest.co.uk
Anyway, the amount of schmaltz per portion of chopped liver in this recipe is the equivalent of no more than one pat of butter. 3. Chop all the ingredients by hand rather than by machine. Chopped liver should not look like a puree or a pâté. In texture it resembles French pate du campagne or the Quebecois rillets du gran'mère, coarse and rustic. 4. Eat it in small portions it is very rich ...
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Vegetarian Chopped Liver, Aunt Bev's Vegetarian Chopped Liver, and more. Discover the best new recipes from Old Country Chopped Liver on Dishmaps.
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Old Country Chopped Liver. 1 lb. chicken livers (fresh, not previously frozen) 2 cups finely chopped onions; 3 hard-boiled eggs ; 6 Tblsp. schmaltz; salt and black pepper to taste; Get full recipe directions at Epicurious; Search Recipes. One ingredient per line. Clear Search. Recipe By. Epicurious. Tweet this recipe. Recipes with similar ingredients to Old Country Chopped Liver. Mirj's Heart ...
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OLD COUNTRY CHOPPED LIVER. Recipe From epicurious.com. Provided by Robert Sternberg. Categories Chicken Onion Broil Sauté Passover Rosh Hashanah/Yom Kippur Fall Chill Kosher. Number Of Ingredients: 6. Ingredients; 1 lb. chicken livers (fresh, not previously frozen) 2 cups finely chopped onions: 3 hard-boiled eggs: 6 Tblsp. schmaltz: salt and black pepper to taste: a few gribenes (optional ...
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