Recipe courtesy of Sharon Lebewohl

Chopped Liver

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  • Level: Easy
  • Yield: 8 servings
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1 1/2 pounds beef liver

1 pound chicken livers

Corn oil for drizzling, 1 tablespoon plus 2 teaspoons corn oil

2 tablespoons plus 2 teaspoons schmaltz (rendered chicken fat)

4 cups coarsely chopped onions

4 hard-boiled eggs, peeled

2 teaspoons salt

1/4 teaspoon pepper


  1. Turn on broiler. Rinse beef and chicken livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place beef and chicken livers in a large baking pan, and drizzle with corn oil (pour oil into a flatware tablespoon and drizzle over livers; 2 tablespoons are ample.) Broil 8 to 10 minutes (keep an eye on it to make sure it doesn't burn.) Turn liver pieces, and broil for another 5 minutes. Liver should be fully cooked and lightly browned on both sides. Chill in refrigerator. In a large skillet, heat 1 tablespoon plus 2 teaspoons corn oil and the same amount of schmaltz, and saute onions, stirring occasionally, until well browned. Chill in refrigerator. In food processor, combine liver, onions, hard-boiled eggs, 2 tablespoons schmaltz, salt and pepper, and blend until smooth. You will have to do it in batches. Chill before serving.

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