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Chopped Liver - Jewish Recipe Quick and Easy to Prepare Using Chicken Liver

Updated on September 21, 2019
Gloriousconfusion profile image

I used to help in our family restaurant, and I love good food. I enjoy thinking up creative ways to use leftovers to avoid food waste.

This Is a Very Simple Recipe For That Traditional Jewish Favorite - Chopped Liver

Chopped liver is, in effect, a chicken liver pate. The whole preparation and cooking process from start to finish only takes 15 minutes. Don't forget you can use turkey liver too, as the taste and texture would be similar.

I would particularly recommend this recipe for beginner cooks, as there are so few ingredients and not much can go wrong, except perhaps making the texture too smooth by over-blending. The version I know and love has a slightly lumpy texture.

Chopped liver is not only versatile but also slimming - great for snacks, starters, a complete meal or a packed lunch!

Chopped Liver Spread on Matzo Ready to Eat


This Makes An Excellent Convenience Food As It Is Eaten Cold And You Can Eat It At Any Time Of Day

We always used to look forward to having this whenever my family travelled from London to visit my mother in Spain -- if we arrived in Spain on the night plane, we could always be sure that she would have a plate of chopped liver waiting for us, whatever time we arrived.

It was a great convenience food, as she could make it earlier in the day and then, as it is eaten cold, she could produce it at whatever time of night we turned up, knowing that we would love it, and were looking forward to our favorite snack, spread on whatever she had to hand, be it bread, biscuits, or Ryvita (although traditionally eaten with matzos, which is unleavened bread, matzos would not be readily available in small Spanish food markets).

You Can Give This Recipe a Rating Here

5 stars from 1 rating of Chopped Liver

Cook Time

Prep time: 8 min
Cook time: 7 min
Ready in: 15 min
Yields: Serves 6 Portions or more

Equipment Needed

  • Large Pan for frying
  • Tablespoon for mixing and measuring
  • Blender or mincer
  • Small egg saucepan

NB: Don't Worry if You Haven't Got Suitable Equipment --

In the olden days before blenders and mincers were available, people would simply mash the ingredients, because the final product is supposed to be a bit lumpy and not a smooth paste.

However, life is much easier if you do have a blender or food processor - I use my Magimix almost every day. It does so many things - It can grate, slice things thickly or thinly, mix pastry and thick sauces, and blend things like soup, puree or pate. My machine has been very hard-wearing and I have had it for over twenty-five years - not bad.

Ingredients For Chopped Liver - Assemble Them Before You Start

  • 1 lb or 0.5 kilo Chicken livers
  • 1 large or 2 small Onions
  • 1 tablespoon Olive oil or Schmaltz (chicken fat)
  • 2 Eggs
  • 2 cloves garlic
  • A sprinkling Salt and Pepper, to taste
  • 1 Clove
  • A sprinkling Mixed Spice, Optional
  • A sprinkling Mixed Herbs, Optional
  • 1 - 2 tablespoons Sherry, Marsala or Brandy, Optional

Onion, Garlic and Cloves


Instructions for Making Chopped Liver - It's Really Simple and Quick

  1. Fry the onion in a large pan for 3 or 4 minutes until it has browned.
  2. Whilst the onion is frying, remove any bitter gall or bits of heart from the liver (if you are not sure what to remove, just fish out any lumpy bits that don't look like liver).
  3. Remove the fried onion and put it in the blender at this stage, or otherwise just move the fried onion to one side of the pan and add the liver. Add seasoning. Continue frying and turning the liver for 3 - 5 minutes until it is just cooked - frying it on a fairly high heat will brown and slightly crisp it on the outside, and leave it pale pinky-brown on the inside - browning the onions and liver in this way it gives it a nice strong caramelly flavour.
  4. When cooked, empty the mixture into a blender and put one tablespoonful of water and a tablespoonful of alcohol into the pan, swill the pan round to pick up the remains of fried liver, then pour it over the mixture in the blender. Blend it by running the blender in a couple of short bursts, so that the mixture is still lumpy, not smooth.
  5. Whilst the liver is cooking, boil two eggs for 5 - 8 minutes, then run them under cold water to make them easy to peel. Add one peeled hard boiled egg to the blended liver and give it a short burst on the blender, so that the liver and egg are combined but still slightly lumpy and the bits of egg show through, Turn out the mixture into a suitable dish or container. Then give the second peeled egg a quick blast on the blender so that it is still lumpy, not smooth. Then sprinkle that egg over the top of the chopped liver as a garnish.
  6. Put it in the refrigerator or serve immediately.

Chopped Onions


Onions Fried to Perfection


Chopped Chicken Liver Frying


Chopped Chicken Liver Fully Cooked


Tray Full of Cooked Chicken Liver After Lightly Blending, But Before Egg is Added


Hard Boiled Egg Lightly Chopped And Added to the Chicken Liver


Spread the Chopped Liver on Matzos, Ryvita, Fresh Bread or Toast

Chopped liver is also nice on its own, and makes a slimming meal

As a traditional Jewish dish, choppped liver is often eaten with schmaltz (chicken fat) spread thinly on matzos. Orthodox Jews would not eat chopped liver with butter, as their religious food rules prohibit eating milk and meat in the same meal.

However, in my opinion, you don't need any additive with chopped liver and you can spread it direct onto whatever you are having without butter or schmaltz. Either way, it's quite a slimming meal.

The Finished Product - Bon Appetit!


Matzos - Traditional Unlevened Bread


Take this Poll and See What Everyone Thinks

Do you Like Chopped Liver?

See results

Here's Some Jewish Comedy - A Few Minutes With Jackie Mason in a Restaurant Should Raise Your Spirits And Give You a Laugh

© 2010 Diana Grant

Do Leave a Comment - It's So Nice to Hear From People All Round the World........ What Are Your Thoughts?

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    • DreamerMeg profile image


      5 months ago from Northern Ireland

      I used to love fried lambs' liver as a child, with onions and gravy, served with cabbage. I also like chicken pate but I have nver tried this. It sounds good.

    • Gloriousconfusion profile imageAUTHOR

      Diana Grant 

      4 years ago from United Kingdom

      I agree - the bought chopped liver is nothing like the home made dish

    • Craftypicks profile image

      Lori Green 

      4 years ago from Las Vegas

      I just made this last week. It's my families favorite holiday treat. My blender went on the fritz so I had to hand grind just like my Grandmother did. It came out so good. I used a drop too much oil, but it didn't matter. It was so so good. I crave this stuff during the year. Not store bought. Only hand made.

    • Gloriousconfusion profile imageAUTHOR

      Diana Grant 

      4 years ago from United Kingdom

      There's no comparison - home-made tastes quite different and much nicer than the bought pate

    • Just Ask Susan profile image

      Susan Zutautas 

      4 years ago from Ontario, Canada

      I buy liver pate all the time but I've been wondering how to make it myself. Will try your recipe soon.

    • Stephanie Henkel profile image

      Stephanie Henkel 

      4 years ago from USA

      My mother always served chopped chicken liver as an appetizer on holidays, and I love it! Your hub reminded me that it's been too long since I've had it!

    • Joyfulcrown profile image


      4 years ago

      I am going to try this and share with my sister, she needs iron. Thanks for sharing.

    • bravewarrior profile image

      Shauna L Bowling 

      5 years ago from Central Florida

      I love chopped chicken liver. I haven't had it since I left home. I don't know why I never asked my mother for her recipe; I have so many of her recipes! I had no idea that cloves are one of the ingredients.

      I also like chicken livers wrapped in bacon and baked. Yum!

    • Elsie Hagley profile image

      Elsie Hagley 

      5 years ago from New Zealand

      Liver is one of our favorite foods, that is "Lambs liver" we have grown up with it and feed a family of five children, as we kill our own mutton.

      It is a food that's high in iron so eating too much could be a problem, especially now I'm older, some foods like that do upset my stomach.

      Will try your recipe looks very interesting. Thanks.

    • BarbRad profile image

      Barbara Radisavljevic 

      5 years ago from Templeton, CA

      I don't like liver at all, but my husband loves it. Maybe I should try cooking it for him this way.

    • smine27 profile image

      Shinichi Mine 

      5 years ago from Tokyo, Japan

      This sounds good too. I don't love liver, but I like it done this way.

    • Gloriousconfusion profile imageAUTHOR

      Diana Grant 

      7 years ago from United Kingdom

      @Frischy: I've never heard that one before!

    • Frischy profile image


      7 years ago from Kentucky, USA

      This is interesting and I am going to give it a try. I have always heard of chopped liver -- as in, "What am I? Chopped liver?" -- but, I never actually knew what it was. Now I know!

    • profile image


      7 years ago

      Thanks for sharing the recipe. Sounds delicious.

    • Gloriousconfusion profile imageAUTHOR

      Diana Grant 

      7 years ago from United Kingdom

      @Craftypicks: Yes, you are right, shop-bought chopped liver isn't nearly as nice - it doesn't keep well, and seems to have a different flavor

    • Craftypicks profile image

      Lori Green 

      7 years ago from Las Vegas

      I grew up on chopped chicken liver and use basically the same recipe. It's SO good. You can't buy it in the store like this. It has to be home made.

    • norma-holt profile image


      7 years ago

      Another great lens. Blessed and featured on Blessed by Skiesgreen 2012. Hugs

    • SilverLotus1 profile image


      9 years ago

      I love chopped liver! Great idea for a lens, and well done.

    • Gloriousconfusion profile imageAUTHOR

      Diana Grant 

      9 years ago from United Kingdom

      @Hairdresser007: Yes, I know a lot of people like it much smoother, but the way I make it, and my mother, and her mother before, uses the traditional Jewish recipe - and I suppose it came from Middle and Eastern Europe before they had blenders. Possibly the addition of alcohol is also a modern touch - I don't know.

    • Gloriousconfusion profile imageAUTHOR

      Diana Grant 

      9 years ago from United Kingdom

      @burgessvillian: I'm making Chopped Liver again today - come over and try some! It beats liverwurst pate any day!

    • burgessvillian profile image


      9 years ago

      I enjoyed this lens. I like liverwurst pate so I may like your chopped liver. Another good lens.


    • Hairdresser007 profile image

      James Jordan 

      9 years ago from Burbank, CA

      i usually like chicken liver pate but I am not so thrilled about your first pick for some reason. I like mine more creamy texture I guess. But your lens is great! And the recipe looks good. I might just ground it down more!


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