Chopped Liver

Total Time:
25 min
10 min
15 min

5 cups

  • 2 pounds chicken livers
  • 1 cup rendered chicken fat
  • 2 cups medium-diced yellow onion (2 onions)
  • 1/3 cup Madeira wine
  • 4 extra-large eggs, hard-cooked, peeled, and chunked
  • 1/4 cup minced fresh parsley leaves
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Pinch cayenne pepper

Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.

In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.

Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.

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4.7 59
This was delicious! everyone loved it! item not reviewed by moderator and published
I made the recipe using rendered goose fat because that's what I had. The recipe is delicious. It's better than I can buy in the deli and now available whenever I want to make it instead of when the deli has it in stock. Thanks Ina! John in Philadelphia item not reviewed by moderator and published
Really good! love chopped liver and loved the texture of this recipe. I used butter (which I know isn't Kosher), but it worked for me. Also did not have Madeira, but was sipping Jack Daniels and thought it would work, and it was great. Also did not have time to boil the eggs so poached them (much faster) and it worked fine. Thanks, Ina. Ilove youe recipes!! item not reviewed by moderator and published
Great recipe although I made a couple of tweaks to make it my version. Did not use the shmaltz but did use a bit of EVOO and touch of homemade chicken stock. Also did not use a food processor because I did not want the pate texture. Yes, I hand chopped the liver (fine chop) after it had been sauteed - took a bit of extra time but I like the toothsomeness of the final product. I do process the onion and spices in the processor prior to mixing into the liver. I use two extra large eggs instead of 4 and substitute Marsala for the Maderia. It is a hit every time. My son owns a bar in the Fan in Richmond and they make it once in a while for Hors d'oeuvre during happy hour. He says it is gone in nothing flat and his regulars ask for the receipe for days afterwards! Thanks Ina! item not reviewed by moderator and published
I tried this at a friend's party. To use a famous Ina quote, it "looked like a dog's breakfast," and to me, it tasted about like a dog's breakfast would, and the texture was REALLY off-putting. To use another Ina quote: "What's not to like?" I can answer that with: "This chopped liver recipe." I've had much, much better chopped liver than this. Sorry Ina, this was a miss, both in appearance and in flavor. item not reviewed by moderator and published
I think this must be the ONLY Ina Garten recipe I've made and didn't like...and I LOVE chopped liver. I followed the recipe exactly and it's good, but not by any means the best I've made. I am a huge fan of The Barefoot Contessa, but this left me disappointed. item not reviewed by moderator and published
My husband and 5 year old daughter loved this!! Plus it was really easy to make and very affordable. item not reviewed by moderator and published
My husband is Jewish and a chopped liver fanatic. He taught me how to make it the way his mother did, by boiling the chicken livers. Then I made it the "Ina" way! Sinfully good!! item not reviewed by moderator and published
I had several people over for the Pat's game. Not knowing how many would like this recipe, I only made half. Well, I soon found out, within 15 minutes it was all gone. I'll know better next time. If there is a next time for the Pat's. lol item not reviewed by moderator and published
Been making this recpie for years and finally reviewing. Its a HUGE hit and often recommended by friends and family. The only thing I do different is I use just 1/2 cup butter instead of the chicken fat and its still wonderful. Thanks Ina!!!! item not reviewed by moderator and published

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