Recipe courtesy of Sasha Perl-Raver

"What am I...?" Chopped Liver with Schmaltz Fried Onions

  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 12 to 16 servings
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Reserved skin from 1 chicken, about 1 cup

1 onion, thinly sliced

1 pound chicken livers, trimmed and rinsed well

Kosher salt and freshly cracked black pepper

Matzo, broken into bite-sized shards

2 eggs, boiled and finely minced


  1. In a skillet over medium heat, saute the chicken skin until it releases its fat and the fat begins to turn golden brown, about 20 minutes. Remove the chicken skin and pour off half of the rendered fat, or schmaltz.
  2. Add the onions to the pan with the remaining chicken fat and cook until the onions are translucent, tender, and caramelized, about 10 minutes. Season with salt, to taste. Remove half of the onions from the pan and set aside. Raise the heat to medium-high and add the reserved chicken fat and chicken livers to the remaining onions. Saute the livers, turning once, until cooked on the outside but still lightly pink inside, about 5 minutes. Roughly chop the chicken livers by hand and season with salt and cracked black pepper. Spoon the chopped liver onto matzo and top with minced egg and the reserved schmaltz fried onions.
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