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Chopped Liver Recipe

Chopped Liver

Ina Garten

Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved

Show: Barefoot ContessaEpisode: Friday Night Dinner

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

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  • on December 24, 2011

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    My chopped liver didn't have a depth of flavor,then I tried your recipe. You had the answer....madeira wine, thyme and sauteing in chicken fat instead of boiling. It was the best!!!!!!!! Thanks Ina.
    Love your show,
    Sandie Friedman

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  • on November 05, 2011

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    I liked this recipe very much and have made it twice. I did however, tweek the recipe because I can't leave anything alone. I skipped the thyme because I didn't have any and added some diced carrot to the onions while sauteeing. It was delicious!

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  • on August 14, 2011

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    This is not chopped liver it is a pate. I am sorry and very disappointed. I make my own chopped liver and make it the traditional way no wine or food processor to make it creamy. This not a traditional food .

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  • on May 29, 2011

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    This is fantastic. I made it using duck fat since I could not find chicken fat and used Port instead of Madeira. It was amazing. It is very easy to make. I will be making this again. Even my five year old ate it.

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  • on April 12, 2011

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    Easter's coming and I'm working on my menu - Ina's chopped Chicken Livers is a given every year...wonderful! It's become a tradition in my home.

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  • on March 26, 2011

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    OMG! Delicious and very fun to make! Perfect!

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  • on January 25, 2011

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    was the best

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  • on December 15, 2010

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    Incredible! I looked at a number of recipes before deciding on this one. I liked the idea of the Madeira wine and thyme. I worked in Manhattan for over thirty years and this was as good as or better than, any Deli I remember (and that includes 2nd Ave, Carnegie, Broadway, Katz's and Stage. Thanks!

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  • on August 06, 2010

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    I've been making chopped liver for decades. And I discovered that, rather than making the livers just as you said, cooking them longer, at perhaps a higher heat, gives them a tastey crust. They may look dried out, but with enough schmaltz, they rebound right back! And the chopped liver you make will have a nutty, kind of "al dente" texture to separate if from the "ordinary" pates. After all, it's never called chicken liver pate, is it? With more well-done livers it's also easier to modulate the food processor to make it as chunky as you wish, and really hard to make it mushy. Try it, you'll like i!.

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  • on July 18, 2010

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    I am a Jewish girl who lives in Oklahoma City who has been pining for authentic kosher-style chopped liver for quite some time now - the only way to get the stuff I remember growing up is to make it myself and I just have to say WOW!!! This tastes as good if not better than the chopped liver we bought from the kosher market as a kid. I used butter instead of rendered chicken fat and brandy instead of Madeira wine because of what we had available in the house, and I added a little bit of ground mustard to the onions for a little extra kick, but this recipe still hit the mark! Love the thyme, really seals in and enhances the liver flavor. Thank you, I know this sounds silly, but I can't tell you how happy this recipe has made me.

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