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Chopped Liver Recipe

Chopped Liver

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Average Rating:

Total Reviews: 53

Showing 21-30 of 53

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  • on November 20, 2009

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    Could you use venison liver instead of chicken livers?

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  • on November 19, 2009

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    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.

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  • on September 21, 2009

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    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.

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  • on August 24, 2009

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    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.

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  • on May 09, 2009

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    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

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  • on April 17, 2009

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    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.

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  • on April 14, 2009

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    Was just wondering. Anyone try this? Thanks!

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  • on April 07, 2009

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    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!!!!


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  • on April 01, 2009

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    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.

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  • on February 22, 2009

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    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

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