This is a delicious traditional Jewish recipe for chopped liver, my gran's award-winning recipe! This chopped liver is always at our Shabbat table. Serve leftovers with rye bread as a tasty sandwich.
Enjoyed this, but I can't say that it's my favorite chopped chicken liver spread. It just seemed to be lacking a little something. Followed the recipe as written, but I did add a little bit of sherry. I halved the recipe, and this made a lot more than three servings as an appetizer. Thanks for sharing, but I doubt that I'll be making this again. 3.30.11 early evening now. OK, I know there are closet chopped chicken liver fans out there (nobody wants to admit they like this stuff). I want to go on record as saying that I reviewed this recipe early afternoon before really giving its flavors a chance to develop. It says to "refrigerate for four hours," and after having some as an appetizer this evening, that is so key to the flavor of this recipe. I hate to gush about chopped chicken livers (I luv the stuff), but the flavors really meld after several hours in the fridge. If you like chopped chicken livers, give this a try...it's EASY and oh so good! But be patient, and don't pass judgment too soon like I did. And I WILL be making this again. - 30 Mar 2011 (Review from Allrecipes US | Canada)
I Loved it. Added 1 tsp Ginger Garlic paste to the onions for frying. And squeezed a little bit of lemon to the final product. It was delicious. Enjoyed it hot. - 07 Mar 2010 (Review from Allrecipes US | Canada)
Excellent recipe! I added more eggs and touch of mayo. We like to serve this with paper thin sliced onion on top. Thanks for posting! - 20 Jul 2014 (Review from Allrecipes US | Canada)