Chopped Liver

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
5 cups
Level:
Easy

Ingredients
  • 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
Directions

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 60
I hope I meet Ina some day but it will be useless as I will fall to pieces. I use this as the base for my chicken liver pate and everyone who tries it melts. Of all the many foods I served at my wedding, all made with equal love and skill, this was far and away everyone's favorite. item not reviewed by moderator and published
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
This was absolutely delicious, the wine and seasonings made this the best chopped liver recipe I ever made. Nothing was overcooked. I can't say enough good things about this recipe. My family and a picky relative could not get enough of it. I told them it was thanks to Ina. I am a true Barefoot Contessa fan and follower. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 . item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
OMG! Delicious and very fun to make! Perfect! item not reviewed by moderator and published
was the best item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is such a hit at our house and my favorite of the chopped liver recipes I've tried. I've never tried any substitutions and I get my chicken fat (at no charge) if I ask for it at the meat counter in our local grocery store. item not reviewed by moderator and published
I have always liked the pate' but always thought it would be so hard to make. This is so easy and oh, so good. It's a keeper for this holiday and many more. thanks Ina. item not reviewed by moderator and published
I have tried this recipe with both chicken and calves liver...both work great. I totally substitute chicken fat for olive oil (about 1/4 cup)...works fine. I don't use the madeira - I use marsala and a splash of port...yummers! item not reviewed by moderator and published
I'm making this recipe for about the zillionth time for an family party. We all love it . And I do use real chicken fat! item not reviewed by moderator and published
I was wondering if i could substitute the madeira wine for something else? item not reviewed by moderator and published
Could you use venison liver instead of chicken livers? item not reviewed by moderator and published
It was great---just saw it today when I was thinking of making SPANISH chicken livers with sherry. So you see, Karen, neither Martha or Ina stole it from each other. It's an old Jewish recipe ---possibly Spanish Jews. item not reviewed by moderator and published
Frankly, I don't see much difference between Ina's recipe and Martha Stewart's recipe, other than a change in the type of wine (Martha's recipe calls for Marsala) and the amount of schmaltz used. Otherwise, this is the same recipe. I wonder who stole it from whom. item not reviewed by moderator and published
This was spectacular. I couldn't find the rendered chicken fat and didn't have time to make it so I substituted butter and it was great. It 's very flavorful and rich tasting. My guests loved it. Another sure thing from Ina. item not reviewed by moderator and published
This is a great recipe - I sprinkled some fresh parsley and smoked paprika on top for looks and taste.....this is wonderful...I halfed the recipe and it made quite enough for 6 people..fun to make item not reviewed by moderator and published
My husband saw Ina make this a few days ago and couldn't wait for us to try it. It is wonderful, and I don't much care for chicken livers. We also substitued olive olive for chicken fat and brandy for Madeira, as we had neither on hand. Will definately make this again when we have all the ingredients in the original receipe. Judee & Ed Orlando, Fl. item not reviewed by moderator and published
Was just wondering. Anyone try this? Thanks! item not reviewed by moderator and published
OK....This is...by far, the BEST chopped liver recipe around - hands down. If my two year old loves it - it has to be good!!! So I did a little variation, instead of the Schmaltz (Chicken fat) I use olive oil, and it comes out wonderful. I dont' know..Something about using that much chicken fat didn't make me feel good, so I substituted Olive oil and used about three TSP's total. I also used shallots instead of onions. it's a little more delicate AND I substitued Port for Madiera wine - only 'cuz I didn't have madiera. It turned out beautifully!!! I get rave reviews when my husbands jewish mexican family come over......!!! Ina - you did it again!!!! Thank you!!!! item not reviewed by moderator and published
I grew up on chopped liver with chicken shmaltz. The fragrance of the rendering fat was wonderful. However, whenever I made it myself I used Wesson oil or something similiar. Who heard of EVOO at that time? It was always the hit of the buffet table. I would never, in a million years, use butter. item not reviewed by moderator and published
by far the best chopped liver ever!!!!! my friend went crazy for it and i put it on my own fresh bakes bread wow! what a hit thanks connie from ny and nm usa item not reviewed by moderator and published
You can substitute chicken fat with butter. Also, for those who still think that this recipe is a complete failure health wise does not know that yolk, according to recent research, has some benefits + we all should know that egg white is all protein, on top of that liver is high in vitamin A... and everything in moderation is good for you. All the negative comments are coming from people who are not familiar with a gourmet food. It is that simple. item not reviewed by moderator and published
Some anonymous genius rated this a 1 star because "a cup of chicken fat is not good." They claimed it was "one of the most disgusting things they'd ever seen on the Food Network" which leads me to believe that they did not even try this recipe or have ever eaten chopped liver (which at the very least should be a prerequisite for reviewing a recipe.) First of all it's the "FOOD" Network not the "HEALTH Network." Yummy isn't always healthy but come on, live a little. It's a side anyway, it's not intended to be eaten by the platefuls. I'm sure this person wouldn't have the same opinion of the fare at Spago or any of Wolfgang Pucks dishes which tend to be loaded with sticks of butter, heavy cream and fat, fat, fat of all kinds! Even his canned soups are fattening and unhealthy. I must say that I have not made this particular recipe myself but based on the ingredients and prep. I'm giving it 5 stars anyway. If you like chicken liver give it a try, the diet will still be there tomorrow:) You might cut the recipe in half (or more) as an idea, so you won't be tempted to eat too much of it. Bon Appetit! item not reviewed by moderator and published
I made it for my husband who is french and he loved. It is even better the next day. I did have trouble finding the chicken fat so I used duck fat that I got at whole foods. You have to ask the butcher for it and sometimes only one guy will know about it. It was really cheap. I think it made it even better though. I also only used 1 pound of chicken livers and not quite all the fat. It still made a ton. item not reviewed by moderator and published
This is by far the most delicious artery putty we have ever eaten. To the health nut, yes, it is high in fat and cholesterol but you're not going to eat it every day. All things in moderation...It is the best thing EVER!! item not reviewed by moderator and published
I make this often but with a few changes. I do not use the chicken fat. I use a stick of butter, more of the booze 1/2 c and 2 cloves of garlic minced Very good. item not reviewed by moderator and published
This recipe puts my mother-in-laws to shame. Can't wait for my husband to try it. It is the best!! Thank you, item not reviewed by moderator and published
Traditional does not always mean good. A cup of chicken fat is not good. This was one of the most disgusting things I have ever seen on the Food Network. item not reviewed by moderator and published
I've made this 2 or 3 times and taken it to parties, a big hit! It makes ALOT so I cut the recipe in half and still have some to freeze in small containers (freezes well for a couple months). You'll need to save (in the freezer) a lot of chicken fat and skin to render down to make chicken fat (once made it keeps well in the freezer), I can't buy in my area. Try it! item not reviewed by moderator and published
This is the most delicious and easiest recipe for chopped liver. Growing up in NY this was a favorite deli snack. I've tried a few other recipes that were either too troublesome or had no flavor. This one is simple to make and it gets rave reviews when I make it for friends. item not reviewed by moderator and published
If you like chopped liver this is the recipe to try. item not reviewed by moderator and published
Great recipe item not reviewed by moderator and published
So easy and I followed everything except the chicken fat. I used chicken broth and a pat of butter, it was wonderful. My 10 yr. old son even liked it! item not reviewed by moderator and published
Excellent. Like Moma made hers. item not reviewed by moderator and published
I own 2 restaurants and constantly watch the food network. Ina, your recipes are the tastiest, most accurately measured recipes there are. So far I have not tried a "bad one". You can use any show to entertain!!! I love it. Belinda, St. Augustine,Fl. item not reviewed by moderator and published
Delicious. Isn't there a way to not use so much chicken fat? item not reviewed by moderator and published
Now this is what I'm talkin' about. A cup of shmaltz and 4 eggs is probably a lifetime's worth of cholesterol though. Oh well, you don't have to eat the whole recipe by yourself although you'll probably want to. item not reviewed by moderator and published
I call this liver pate' because that is what it is. It is wonderful and lasts days in the fridge. item not reviewed by moderator and published
Made a partial portion and it was delicious! Hubby said it was better than his mother's! Now that's a mouthful! item not reviewed by moderator and published
Adding Madiera to a traditional recipe gives a whole new dimension to a favorite treat. I've served this regularly to family and friends and gotten raves. item not reviewed by moderator and published
Ina never fails. This is the best ever. I make this for a party, along with chicken salad. The raw chicken skin makes the rendered fat. I make double batches of this and it disappears. Even people who don't like liver love this. item not reviewed by moderator and published
Excellent. I changed this recipe a bit by adding a little bit of brandy, instaed of Madeira (did not have it). Came out great. item not reviewed by moderator and published
I didn't have a Jewish grandmother so didn't have chopped liver until later in life when I tried it at various delis. Often it was dry and the liver taste was overpowering. Now I don't live near a deli. This has a wonderful flavor and just keeps getting better every day. What a wonderful blend of flavors. Be sure not to overcook or overprocess. item not reviewed by moderator and published
I really enjoyed it! Used it as a spread for tea sandwiches. item not reviewed by moderator and published

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