I can understand why your chopped liver is so famous. I would give this recipe 6 stars if I could. My husband is eating it out of the dish with a spoon. Thank you for sharing this recipe. I have to get back to the kitchen before he eats it all !
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I would give this 10 stars if I could. I love it :) Thanks for another great recipe. I made Challah from scratch and the 2 went together perfectly!
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Use schmaltz..it's not that hard to make and makes all the difference in the world.
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Wonderful, traditional recipe. I reduced the eggs to 2, just our personal preference. Served on a lettuce leaf, garnished with cherry tomatos, and alongside some challah for shmearing... My guests just loved it. Thanks Mirj
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Have people who shy away from chopped liver spent too much time with that gummy gray stuff which is, admittedly, very unappetizing? This chopped liver is different by light years! It has dimension, texture, and identifiable flavors, and looks as good as it tastes. Our only changes to this great recipe are using one onion per pound of chicken liver (we usually make two pounds) and do everything with rendered chicken fat. We also add about 1/4 cup of Madiera to get the consistency just right. Don't process it too much - you want to see the browned bits of onion and taste the occasional chunk of liver. What a delicious treat! Thanks, Mirj .... I need to make some again very soon!
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This was AMAZING!! Wish we had more occasions to make it. I followed the recipe as written and I can't believe how wonderfully it came out. Thanks so much for posting!!
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Yep! It's true...this is a great chopped liver! I pan fried the livers and then cooked the onions in the same pan to get all the flavor. Don't make any changes...this is great as written! Thanks so much Mirj!
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If you use a good fat to fry it in (ghee, coconut oil or bacon fat) this is a fantastic recipe!
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Yeah, this is the one. I didn't even have to make it to know. By the way, read Weston Price; it's extremely healthful. Tomorrow I will attempt to get some chicken skins from the market before they throw them away. "A" plus plus plus plus.
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This is the best chopped liver I've ever eaten. It was a winner from the first time. The only thing I did differently is that I sauteed the livers in bacon fat and then drained them. Outstanding.
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All the ingredients for the best chopped liver however the ultimate chopped liver is my mothers, mine a close 2nd. 1st After frying and don't forget spicing your onions until browned, remove them and then fry your livers in the same oil adding more if required until extremely well done ensuring you spice well (easy on the salt) Kosher Liver can already be salty. Although I use fresh garlic for everything, Only granulated garlic for chopped liver. The other trick is to us a meat grinder rather than a processor and alternate your additions absolutely including all of the pan oil and drippings. The texture absolutely affects the taste!! Never add sugar, ewww!!!! Let it cool for a few hours for the flavours to come together and enjoy. We make about 12lbs at the holidays!!! Nice to see some bullabustas out there!!!!
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This dish is phenomenal!!! I never had chicken liver before meeting my jewish husband, and it is one of those foods I can't have just once a year. I love the onions in this recipe, and process it to a pate. Served it in a bread bowl for New Years, and will be bringing it to Easter dinner with my family. This time I will try the broiler method of cooking the livers. I canot wait!!!
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This was absolutely wonderful and unlike the store bought versions there was no added sugar, all that sweetness comes from the onions. We served this on some nice home made crusty challah and it was delicious. Of course it made enough to serve an army so although I'd love to make it more often I and my DH can't eat it all by ourselves but definitely when you have a houseful, it's great to serve this as a pate with some crackers or bread.
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I have never had chopped liver before but really wanted to try. I made this for dinner tonight and got some strange looks from my kids. (It didn't look like anything they had ever ate before...lol) BUT.....once they tried it they really liked it. It is really rich though and I couldn't eat too much of it. I doctored up some saltine crackers with herbs and garlic and we were in heaven. Thank you so much for sharing some entirely new to us. It was delicious!!!
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My boyfried, who likes liver, LOVED this! I've never been a fan of liver and even I thought that it was good, though I didn't share my boyfriends love for it. I made as directed and added a splash of cream at the end because it was a little drier than I expected. He was very impressed and ate half of the bowl in one sitting. Thanks for sharing a great recipe!
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I made this for dinner this evening. The only change I made was to add some garlic and a shallot. I caremelized the onions first and then added the livers into the frying pan (I hate the broiler). If there is any left at all I'll be very, very surprised. This is absolutely awesome, thanks for the new favorite!
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Wow.. I've never made "pate" or chopped chicken livers.. I completely concur with the other reviews. VERY yummy, and EASY! The caramelized onion adds a lot of flavor and the boiled eggs lighten it up a bit. I added a tbs of fat from frying some wings earlier in the evening (making this for a party tonite) because it seemed a little stiff. I think my kids will even eat this. Thanks for a great recipe!
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Perfect recipe. I cut the onions in half then into thin-ish half rings and cooked them in shmaltz. Everything else I did as stated. Thanks for posting. This made our Shabbat extra special :)
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Wow! I couldn't believe that such an easy recipe could turn out so fantastic. I diced up 3 very large onions, thought it was too much, but the result was extraordinary.
I would've liked to get a courser mix,as I was in a hurry to taste this, but I have no complaints and many praises for this recipe. I can't wait to try it publicly for my next party ( which means I didn't want to share the initial batch because it was so addicting). Thank you very much.
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