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Chopped Liver Recipe

Chopped Liver

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

Showing 41-50 of 53

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  • on July 12, 2007

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    Great recipe

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  • on May 12, 2007

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    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!

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  • on April 29, 2007

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    Excellent. Like Moma made hers.

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  • on April 17, 2007

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    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.

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  • on April 15, 2007

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    Delicious. Isn't there a way to not use so much chicken fat?

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  • on April 09, 2007

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    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.

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  • on October 31, 2006

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    I call this liver pate' because that is what it is. It is wonderful and lasts days in the fridge.

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  • on September 26, 2006

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    Made a partial portion and it was delicious! Hubby said it was better than his mother's! Now that's a mouthful!

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  • on January 03, 2006

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    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.

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  • on December 24, 2005

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    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.

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