Jewish chopped liver

    40 min

    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.

    26 people made this

    Serves: 6 

    • 2 eggs
    • 1kg chicken livers
    • 2 tablespoons vegetable oil, divided
    • 1 large onion, chopped
    • 2 carrots, grated
    • 1 small onion, chopped
    • salt and pepper to taste
    • 1 tablespoon chicken stock

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 2.5cm. Cover the saucepan and bring the water to the 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 once cold.
    2. Preheat the grill and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking tray in a single layer and grill until the liver is no longer pink in the centre and the juices run clear, about 3 minutes per side.
    3. Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same frying pan. Cook and stir until the carrots have softened, about 5 minutes.
    4. Place chicken livers, carrots, raw chopped onion, 1 hard-boiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.

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    Reviews in English (4)


    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'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)