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American Chopped Liver Recipe

Jewish-American · Appetizer · 40 min total

A classic Jewish deli appetizer made with chicken livers, hard-boiled eggs, and caramelized onions, chopped to a coarse spread. This version is rich, savory, and perfect on rye bread or crackers.

Ingredients

• 1 lb chicken livers, trimmed and patted dry
• 3 large eggs, hard-boiled and peeled
• 2 tablespoons vegetable oil or schmaltz
• 2 large yellow onions, finely diced
• 2 tablespoons unsalted butter
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon brandy or dry sherry (optional)

Instructions

1. Heat oil in a large skillet over medium-high heat. Add chicken livers and cook until browned on the outside but still slightly pink inside, about 3-4 minutes per side. Transfer to a plate and let cool slightly.
2. In the same skillet, reduce heat to medium and add butter. Add onions and cook, stirring occasionally, until deeply caramelized, about 15 minutes. Season with a pinch of salt.
3. In a food processor, combine the cooked livers, hard-boiled eggs, caramelized onions, 1 teaspoon salt, pepper, and brandy (if using). Pulse until coarsely chopped, scraping down sides as needed. Do not over-process; mixture should have some texture.
4. Taste and adjust seasoning. Transfer to a bowl, cover, and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled or at room temperature.

Tips

• For a smoother spread, process longer, but traditional chopped liver is meant to be chunky.
• Serve on rye bread with sliced radish or pickles.
• Can be made up to 2 days ahead; keep refrigerated.

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