Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Jewish Deli-Style Chopped Chicken Livers Recipe
    Lost? Site Map

    Jewish Deli-Style Chopped Chicken Livers

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    TxGriffLover's Note:

    The Jewish version of pate, this rich spread gets a flavor boost from the sweet caramelized onions and the rendered chicken fat. Not a dish for the faint of heart, literally. It's wonderful on little pumpernickel squares with cornichons, but in a Jewish deli you can also find it spread between two slices of rye for lunch. Can be made 1 day ahead and kept in the refrigerator. From the Take-Out Menu Cookbook.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 88.74 ml schmaltz (see related recipe)
    • 453.59 g chicken liver, trimmed of any visible fat and membrane
    • 1 medium onion, coarsely chopped (about 1 cup)
    • 2 large eggs, hard-cooked and chopped
    • 3.69 ml salt
    • 1.23 ml fresh ground black pepper
    • toasted rye bread
    • cracker
    • matzos, and
    • cornichon, for serving


    1. 1
      Prepare the Schmaltz as directed in the recipe. Rinse the livers and pat them dry with paper towels.
    2. 2
      In a large saute pan set over meidum heat, heat 2 tablespoons of the Schmaltz and saute the livers until browned, turning once, about 2 to 2 1/2 minutes per side. They should be just barely pink inside. Don't overcook them or they will be dry. Transfer the livers to a cutting board to cool.
    3. 3
      Using the same pan, heat another 2 tablespoons of the Schmaltz and add the onion. Cook, stirring occasionally, until golden brown, about 10 minutes.
    4. 4
      Transfer the cooked onions and livers to the bowl of a food processor. Add the eggs, salt, pepper, and remaining 2 tablespoons of Schmaltz. Pulse 6 to 8 times, until coarsely chopped. Do not puree. Taste for seasoning and chill at least 2 hours before serving.
    5. 5
      Serve with toast, crackers, or mazto and cornichons.

    Ratings & Reviews:

    • on April 05, 2013


      Wonderful and so easy to make! OY !

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Jewish Deli-Style Chopped Chicken Livers

    Serving Size: 1 (177 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 353.3
    Calories from Fat 244
    Total Fat 27.1 g
    Saturated Fat 8.2 g
    Cholesterol 514.5 mg
    Sodium 552.6 mg
    Total Carbohydrate 3.0 g
    Dietary Fiber 0.4 g
    Sugars 1.3 g
    Protein 22.6 g

    Ideas from


    Over 475,000 Recipes Network of Sites